The invention discloses a processing method based on reducing nutrient loss of vegetables, and belongs to the technical field of processing of vegetables. The method comprises the following steps of performing cleaning, performing cutting, performing blanching, and performing cooling. Improvement lies in that before blanching, vegetables are impregnated, and the impregnating is performed in the manner of placing thoroughly-cleaned vegetables in immersion liquid made from immersing powder for immersing. After immersing, a layer of films is formed on the surfaces of the vegetables to prevent gasexchange in and out the films, reduce cellular respiration intensity, and reduce consumption of nutrient substances and formation of active oxygen.