Vegetables need to be processed before they can be eaten. If they are not processed properly (such as cleaning, cooking, etc.), the nutrients in them are easy to lose. The more nutritious processing and cooking methods of vegetables are as follows:
1、 Vegetables should be washed first and then cut, because vegetables contain大量维生素C,这是一种水溶性vitamin and can be easily dissolved in water. If the whole vegetable is washed in water and then cut, the loss of vitamin C and other water-soluble vitamins can be reduced. On the contrary, if the cut vegetables are put into the water, or even soaked in the water, a large amount of vitamin C will go with the water because it greatly contacts the damaged area of vegetables and the area of water.
2、 Vegetables should not be cleaned with detergent. Many people put detergent in the basin of washing vegetables in order to clean the residual pesticides on vegetables. In fact, when the vegetables are about to mature, they will not be treated with pesticides, and during this period, the residual pesticides have long floated away with the air, so it is OK to wash them directly with clean water. Otherwise, the detergent is difficult to wash off from the surface of vegetables. Unless washed dozens of times, the vegetables are rotten and all kinds of nutrients are gone, and a lot of time is wasted.
3、 Some vegetables with skin are best to eat with skin, such as eggplant, radish, etc. Because the vitamin content in the skin is higher than that in the meat, it is recommended that you do not peel when eating, which not only avoids the loss of nutrients, but also saves time.
4、 In the process of vegetable cooking, it is best to fry with high fire, because the longer the vegetables are heated, the more nutrients will be lost. For example, water-soluble vitamins C and B are afraid of heat, so the shorter the cooking time, the better.
5、 Many people like to put some alkaline noodles when cooking vegetables. In fact, this is wrong. Because alkali can destroy the vitamins. If you add some fruit vinegar, it can protect vitamins.
6、 only when they are eaten raw can they contact human mucosal cells more effectively and play a better role. At the same time, the content of nutrients in raw vegetables not only far exceeds that of cooked food, but also prevents malignant transformation of epithelial cells. Therefore, it can block the combination of carcinogens and host cells. As in raw vegetables β Carotene, lignin, volatile oil, enzymes, etc. after being absorbed by the human body, they can stimulate the vitality of macrophages, enhance immunity, devour cancerous cells and play a positive anti-cancer role.
