Eat raw organic vegetables
As the weather turns warm, many people will choose to eat raw fresh crisp vegetables. Tang Xiaowei, an associate researcher at the National Vegetable System Engineering Center, told reporters recently that vegetables contain nutrients, such as vitamin C and B, that are easily damaged by processing and cooking. Eating raw is beneficial to the preservation of nutrients. However, not every kind of vegetable is suitable for direct raw food. Some vegetables are best eaten in boiled water and then eaten; some vegetables must be cooked thoroughly before consumption.
Vegetables that can be eaten raw and washed include carrots, white radishes, tomatoes, cucumbers, bell peppers, and Chinese cabbages. Tang Xiaowei said that it is best to choose unpolluted green vegetables or organic vegetables for raw food. Vegetables grown under soilless conditions can also be eaten raw. Raw methods include drinking homemade fresh vegetable juice, or chilling fresh vegetables. Add some vinegar and less salt.
Before cauliflower and bamboo shoots are eaten
Tang Xiaowei told reporters that the vegetables to be eaten are classified into the following categories: One is cruciferous vegetables, such as broccoli, cauliflower, etc. These nutrient-rich vegetables taste better after being cooked, and the richer cellulose is also easier. digestion. The second type is vegetables containing more oxalic acid, such as spinach, bamboo shoots, peony white, etc., oxalic acid in the intestine will be combined with calcium into difficult to absorb calcium oxalate, interfere with the body's absorption of calcium. Therefore, before boiling, be sure to use boiling water to remove most of the oxalic acid. The third category is mustard vegetables, such as the rutabaga, etc. They contain a substance called glucosinolate, which can be hydrolyzed to produce volatile mustard oil that promotes digestion and absorption. The fourth category is purslane and other wild vegetables, which can completely remove dirt and bugs and prevent allergies. In addition, lettuce, quail, etc. before the raw food is also best to peel, wash, boiled with boiling water and then eat, this is more hygienic, it will not affect the taste and nutritional content.
Of course, not all vegetables can be used for salad dishes. Vegetables containing starch, such as potatoes, taro and yams, must be cooked. Otherwise, the starch grains do not break and the body cannot digest. Lentils contain a lot of saponins and hemagglutinin, which can cause poisoning if not cooked thoroughly. The time for cooking lentils should not be too short until they are ripe and discolored before they can be eaten safely. Bean sprouts should be fried and eaten. Even if they are cold, they must be cooked first.
Eating raw and cooked is more beneficial to the body
Tang Xiaowei reminded everyone that fresh fungus and fresh day lily contain toxins that are inedible. When you eat dried fungus, you should use warm water to make hair before cooking. The portion that is still tight after foaming should not be eaten; dry day lily is better prepared with cold water.
"The combination of raw and cooked vegetables is more beneficial to the body," Tang Xiaowei said. For example, there are many kinds of radishes. Raw food is better with less spicy juice. However, it is a cool food. Some foods are different when they are eaten raw or cooked. For example, tomatoes contain lycopene that reduces the risk of prostate cancer and liver cancer. But if you want to take vitamin C, the effect of raw food will be better, because vitamin C is easy to lose during cooking.
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