Question

【題目】 By now, most people know they should be eating more vegetables, but are there ways to get more from the vegetables you already eat? A research shows that when it comes to vegetables, it’s not only how much we eat, but also how we prepare them, that decides the vitamins(維生素) and other nutrients(營養(yǎng)物) that enter our body.

Many studies show that people who eat lots of vegetables have less heart disease, and eye problems and even cancer. But raw(生的) vegetables are not always best. The researchers found that 198 Germans who eat raw food were short of lycopene(番茄紅素), the matter found in tomatoes and other red vegetables. “There is an idea that raw foods are always going to be better,” says Steven K. Clinton, a professor at Ohio State University. “For fruits and vegetables, sometimes a little bit of cooking can be helpful.”

A number decide how the vegetables do good to people’s health before they reach the table, including where and how they were grown and stored before being bought. No single cooking way is best. Some nutrients are easily lost in cooking if they are cooked in different ways.

Vitamins C and B are often lost. In January, another report said that boiling was better for carrots than frying(油炸) or serving them raw. Frying was the worst way to cook.

What cooked with the vegetables can also be important? When the vegetables are cooked with fat, the diners can get more nutrients. Fat can also make the taste of vegetables better, meaning that people will eat more of them. Putting some other things will make it taste better — a little salt — can make the food taste better.

【1】The people who eat the raw vegetables for a long time will __________.

A.have the eyes problemsB.have heart disease

C.be in need of lycopeneD.hate eating tomatoes

【2】The following decide how the vegetables do good to people EXCEPT __________.

A.the place where the vegetables are grownB.the way how the vegetables are stored

C.the way how the vegetables are preparedD.the price at which the vegetables are sold

【3】From the last paragraph, we can know __________.

A.it’s better to cook vegetables with the fat

B.the more fat in the cooking, the fewer vegetables people will eat

C.it’s better to cook the vegetables without salt

D.the fat will increase the nutrition of the vegetables

Answer 1

【答案】

【1】C

【2】D

【3】A

【解析】

本篇主要介紹多數(shù)人都知道應(yīng)該多吃蔬菜，但是我們應(yīng)該知道如何使維生素和其它營養(yǎng)物質(zhì)進(jìn)入我們的身體。因此如何烹調(diào)食物，放什么樣的搭配，對營養(yǎng)的攝取和菜的味道是很重要的。

【1】細(xì)節(jié)理解題。根據(jù)文中“The researchers found that 198 Germans who cat raw food were short of lycopene”研究人員發(fā)現(xiàn)，198個(gè)德國人吃生的蔬菜缺乏番茄紅素�？芍�，長期吃生蔬菜的人需要番茄紅素。選C。

【2】細(xì)節(jié)理解題。根據(jù)文中 including where and how they were grown and stored before being bought包括在購買之前種植和儲存的地點(diǎn)和方式。和Some nutrients are easily lost in cooking if they are cooked in different ways．烹飪時(shí)，如果用不同的方法烹制，有些營養(yǎng)素很容易流失�？芍�，除了蔬菜出售的價(jià)格。選D。

【3】細(xì)節(jié)理解題。根據(jù)最后一段 Fat can also make the taste of vegetables better脂肪也能使蔬菜的味道更好。可知，把蔬菜和脂肪一起煮會更好。選A。