評論
打印
The deeper the red in the liquid,
液體顯現的紅色越深
the greater the amount of sugars released in the gut.
表示馬鈴薯在內臟中釋放的糖分越多
When we cook the potato, we get a lot more of that sugar,
當我們將馬鈴薯烹煮后 會得到更多的糖分
a lot more of that energy release
也會得到更多的能量
during the digestive process.
這些都是在消化過程中獲取的
That's down to the cooking.
這都是因為烹煮的原因
Cooking allows us to digest food easily,
烹煮使我們能更容易地消化食物
releasing huge amounts of energy into the bloodstream to power the body.
向血液中釋放大量能量 以維持身體的正常運轉
But to understand exactly how this happens,
為了弄明白這到底是怎樣發生的
we need to take a closer look at the structure of food itself.
我們需要更細致的觀察食物的自身結構
Food scientist Doctor Kathy Groves
食品科學家凱西·格羅夫斯博士
investigates what happens to food at the microscopic level when it's cooked.
從顯微水平上研究食物被烹煮熟后的變化
She places a piece of raw potato under a microscope
她將一片生馬鈴薯置于顯微鏡下
and starts to heat it.
然后開始加熱
What we can see here is that we have starch grains, which are raw
我們首先可以觀察到生馬鈴薯中的淀粉粒
and as we heat them,
當我們開始加熱它們
they're swelling up hugely and
它們大面積地膨脹開來
the molecules are breaking up
淀粉粒中的分子也開始分解
inside the starch grains, allowing the starch to be released
淀粉就從中分離開來
from the grain, aiding digestion later.
促進我們消化
