维生素是人体维持正常的生理功能的一类有机物质,根据维生素的溶解性质可以分为水溶性维生素和脂溶性维生素两大类。如果体内缺乏任何一种维生素,都会引起相应的缺乏症,导致劳动效率下降,抵抗力降低。然而,前不久的一次营养调查示:我国居民饮食中维生素的摄入量不足,尤其是维生素C的摄入量明显偏低。根据分析,形成此状况的主要原因是饮食的烹调方法不科学不合理。那么,如何才能提高饮食中维生素的含量呢?主要应采取以下几点措施: Vitamins are a class of organic substances that maintain normal physiological functions. According to the dissolving nature of vitamins, they can be divided into two categories: water-soluble vitamins and fat-soluble vitamins. If the body lacks any kind of vitamins, will cause the corresponding deficiency, resulting in reduced labor efficiency, reduced immunity. However, a recent nutrition survey showed that: our residents dietary intake of vitamin deficiency, especially vitamin C intake was significantly lower. According to the analysis, the main reason for the formation of this situation is that the method of cooking food is unscientific. So, how can we improve the diet of vitamin content? The main measures should be taken as follows: