保守烹饪如蒸，煮只造成少量的营养物质损失如叶酸，而加强了对其他物质的生物利用度，如类胡萝卜素。
Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids.
有机态硒具有生物利用度高、毒性低等优点。
Organic selenium has the advantages of high bioavailability, low toxicity.
应用推荐