The nutrients lost after cutting and washing vegetables are mainly water-soluble nutrients, such as vitamin B1, vitamin B2, niacin, folic acid, and vitamin C, which can be easily lost if cut and washed first. Also easy to lose nutrients are minerals, such as potassium, magnesium, manganese, zinc and other minerals, often in the first cut and then washed through the process of water can lose most of the minerals. In addition, in the vegetables contain flavonoids and polyphenols nutrients, if first cut for destruction, and then washed after also easy to cause a lot of loss.