Which Ways Lead to Loss of Vegetable Nutrition

Cut before washing - a lot of nutrients are lost

With the exception of chickpeas and other varieties, most vegetables need to be cut and cooked. Many people are accustomed to cutting small vegetables and washing them. It is not known that many nutrients and beneficial substances in vegetables are water-soluble. After shredding, vegetables will lose a lot of nutrients in the water during the washing process. The correct approach is to wash before cutting.

Squeezing vegetable juice - improper dumping

When making a stuffing pan and buns, the vegetables must be crushed, and a lot of juice will flow out. Some people squeezed the juice for the convenience of molding or packing, and thus discarded 70% of the vitamins and minerals in the dish. The correct approach is to chop up the vegetables and dried vegetables, mushrooms, and meat, and stir them so that the juice of the vegetables can penetrate into other fillings. In addition, some people eat bean sprouts only eat buds do not eat the beans above, in fact, the vitamin C in the beans is 3 times more than the buds.

Store too long - destroy vitamins

Some people buy more vegetables at a time and only eat one part a day. As a result, they not only eat badly, but also gradually lose vitamin C. Vegetables contain nitrate, which is reduced to nitrite in the air. Nitrite can make normal hemoglobin become methemoglobin, losing the ability to carry oxygen and causing nails, lips and even the body to appear bruising, shortness of breath and other symptoms. Vegetables contain more moisture, easy to grow mold, and produce a variety of mycotoxins, not only attached to the surface, but also penetrated into the deep, even if heated can not destroy these toxins, so vegetables should try to eat fresh.

Improper refrigerated - Cucumber can not be lower than 10 °C

Low temperature can delay the deterioration of vegetables, but it is by no means the lower the temperature, the better. Vegetables are basically not frozen, most suitable storage temperature is 3 °C ~ 10 °C, and cucumber can not be less than 10 °C, if placed in a refrigerator at about 4 °C, cucumber color will become deeper, the body becomes soft After the incision, a transparent colloidal liquid was seen, leaving the clear fragrance of the cucumber.

Raw vegetables - to recognize the variety

Raw vegetables are inherently non-toxic and uncontaminated, and most vegetables on the market are sprayed with pesticides, and there is more than one. Although everyone has been accustomed to soaking vegetables before cleaning, this can only remove about 40% of the pesticides, and cooking has the effect of further decomposing pesticides. Eating these vegetables will cause damage to human health, especially the outer layer. Old leaves, these parts are even more inedible. Some vegetables themselves are poisonous and must be heated and cooked before they can destroy toxins such as jack beans and lentils.

Cooking time is too long - thermal oxidation of Victoria C

Vitamin C in vegetables is easily oxidatively decomposed when exposed to heat, and is less likely to be lost when exposed to heat for a short period of time. If burned for 10 minutes, vitamins can be reduced by 60% or more.

Cooked food every day - nutrients diminishing

For the sake of convenience, some people burn a large bowl at a time. Not only do they eat it at the same time but eat it every other day. They do not know that vitamin C and B vitamins will be destroyed in large quantities. It was determined that when fried vegetables were allowed to stand for 15 minutes, vitamin C was reduced by 20%, loss of 30% after 30 minutes, and decrease by 50% after 1 hour. The food on the next day was also deteriorating and it was prone to food poisoning. So it's best to eat now, both hygienic and nutritious.

Too much refueling - everything is the same

Many people are afraid of eating meat, afraid of eating Oyster Sauce, afraid of too much fat intake, but adding a lot of vegetarian oil when cooking, otherwise feel bad. In fact, animal oil and vegetable oil produce 37.656 KJ of heat per gram of oil, so whether it is oyster sauce or vegetarian oil, if you eat too much, you can cause obesity or high calorie intake, diabetes, cardiovascular due to excessive calorie intake. Diseases and other "rich diseases", so the appropriate amount of cooking oil, each person eats oil 25 g per day, not more than 30 g.

Do not eat vegetable soup - equal to discard the dimension C

When cooking, about 30% to 70% of vitamin C dissolves in the soup. Therefore, not only must you eat the food, but you must eat it together with the soup.

Spinach does not go to oxalic acid - affect calcium intake

Everyone knows that spinach contains more oxalic acid, and tofu contains more calcium. If spinach is burned together with tofu, it will produce calcium oxalate that cannot be absorbed by the body, affecting the absorption of calcium in the human body. The spinach is the leader in vegetables, not only contains many nutrients, and bright color, so many people have only fried spinach and other meat and vegetarian food has been burning. In fact, oxalic acid in spinach is an objective reality. No matter how you burn, if you do not remove oxalic acid in advance, you will eat oxalic acid into the body when you eat spinach. Oxalic acid may also combine with calcium in other foods in the digestive tract to prevent calcium from being absorbed. Oxalic acid may also enter the blood system after digestion and absorption, and then combine with calcium in the blood, wasting calcium that has been absorbed by the body. Therefore, it is not necessary to avoid spinach burning tofu, the correct way to eat is to first spinach (including bamboo shoots, bamboo shoots, etc. containing oxalic acid, etc.) in hot water for 1 to 2 minutes, so that oxalic acid dissolved in boiling water, and then will have to remove oxalic acid The spinach is picked up, and whatever you burn, including tofu, will not affect the absorption of calcium.

Long-term vegetarian food - incomplete nutrition

Some people are scared of high blood pressure, high cholesterol, high blood sugar, and high cardiovascular disease caused by high-fat, high-protein, high-calorie diets. If it is because of the need to treat vegetarians for a short period of time, it is okay, but long-term vegetarians, especially young people, are harmful. Factors Plant proteins are mostly “incomplete proteins” in nutrition and lack many essential amino acids in the body, while chicken, duck, fish, meat, eggs, and dairy products have more constitutional proteins, fat-soluble vitamins A, D, and so on.

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Oyster Sauce

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