Naturally, many vegetables are not suitable for salads, such as beans, which should not be eaten raw directly. Some beans will continue to cause poisoning if eaten raw directly. For example, some high-flour vegetables are not suitable for salads, such as potatoes and sweet potatoes. Cassava starch contained in these vegetables is not easy to digest and absorb. Share with you a vegetable salad that I have been making all my life. Fresh taste and rich nutrition. If I like vegetable salad, this is a good choice.
The most suitable dishes for vegetable salad are: purple lettuce, iceberg lettuce, arugula, red chicory, bitter chrysanthemum, loose leaf lettuce, broccoli, beet and watercress.
1, arugula arugula's distinctive taste is not directly related to its rich and colorful nutrients. It is the direct source of vitamin D and vitamin K 1, but it lacks the nutrients contained in other vegetables. Besides being commonly used in salads, it can also be found in Spanish paella such as scalded water, iron pot stew and braised rice.
2, red chicory Red chicory is a member of the chicory family. It also contains vitamin K 1, which can fully ensure your daily intake of vitamin K 1.
3, purple lettuce Although the taste of purple lettuce is crisp, it has bitterness. Its milky white stems and purple leaves are its characteristics, and it is most commonly used to make oil wheat salad containing vitamins D, C, E and their folic acid tablets.
4. Vegetables that can be used for beet roots and stems are very suitable for making salads or making stems into vegetable juice. Beet root has the function of purifying and treating blood.
5. Roman Lettuce Roman Lettuce is one of the most important ingredients of Weiss salad. It looks like a strip of lettuce. The taste is mild and tender, with a certain amount of water and minerals such as potassium, calcium and phosphorus.