However, we have to admit that eating some vegetables properly can supplement nutrients that meat can't provide, so eating vegetables regularly is very important to maintain human health. However, in daily life, there are several kinds of foods that need to be carefully purchased or are harmful to our health.
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The necessity of eating vegetables
Eating vegetables is very important for human health. Vegetables can provide vitamin B 1, carotene, nicotinic acid and so on. It can supplement human needs, maintain human health, help people fight scurvy, protect their eyesight, prevent dry eye and relieve fatigue.
Vegetables are rich in minerals such as calcium, iron and copper, which play an important role in maintaining the health of human bones and internal organs, and can also prevent the occurrence of iron deficiency anemia. Vegetables can provide rich dietary fiber, promote digestion and prevent constipation.
Vegetables contain a lot of water, generally 70% to 90%, and a small amount of protein, fat, sugar, vitamins, inorganic salts and cellulose. Judging the nutritional value of vegetables mainly depends on the amount of vitamins B, C and carotene it contains.
A large number of studies at home and abroad have confirmed that eating more vegetables, especially green leafy vegetables, can effectively reduce the risk of various chronic degenerative diseases such as cancer, diabetes, hypertension, heart disease, Alzheimer's disease, vision degradation, memory loss and osteoporosis.
Eating more fresh vegetables can not be completely replaced by eating health products, extracts and vitamin tablets.
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Appeal: 7 kinds of vegetables are suggested to be eaten less or not, which may threaten health. People who love food should pay attention.
1, fresh garlic bolt
Garlic moss is very popular with the public in daily life, but garlic moss is a seasonal vegetable, and some merchants will store garlic moss and sell it in winter.
But be sure to pay attention to the particularly bright garlic moss, which may be sprayed with formaldehyde. If we eat a lot of garlic moss, it will reduce our immunity and easily lead to blood viscosity and leukemia.
When buying garlic shoots, you can smell whether the garlic shoots have the smell of chemicals. Before frying garlic moss, it is best to soak them in light salt water for a period of time. Formaldehyde is soluble in water, and some formaldehyde can be removed after soaking.
2. Germinated potatoes
In real life, shredded potatoes are welcomed by many people, especially children. They may prefer mashed potatoes, which are rich in dietary fiber, but if potatoes germinate, they can't continue to eat them.
Because if you eat sprouted potatoes often, you are likely to get cancer, and some people may be poisoned by eating sprouted potatoes. Therefore, germinated potatoes are still harmful to our health, so we must eat less at ordinary times.
3.zucchini
Zucchini is a very common vegetable in daily life, and its cooking methods are varied. It can be used to wrap jiaozi, make steamed buns, stir-fry and stew. Why not recommend eating more of this vegetable?
Because after high-temperature cooking, zucchini will produce a substance called "acrylic acid", which seriously affects blood circulation and harms human health. You must eat less zucchini as a vegetable.
4. Immature tomatoes
Tomatoes are very popular with everyone in any season. Tomatoes are often used as side dishes and are common all year round.
However, everyone is also very particular about choosing tomatoes. It is best to choose pink tomatoes. Don't buy this kind of tomato if it is blue inside after opening. They are ripening tomatoes. They are not fully mature and contain solanine. Eating them can cause migraine, poisoning and even death!
5. Hemerocallis
Day lily is a very common vegetable in our daily life. Besides being eaten as a common vegetable, it also has certain medicinal value, and has certain functions of promoting blood circulation, diminishing inflammation, clearing away heat and toxic materials and inducing diuresis.
Because day lily tastes good, it contains a certain amount of colchicine, which is dangerous to our health.
Once excessive consumption of day lily food will increase our body's metabolic burden, which will induce nausea, headache and other adverse symptoms, and may even lead to renal failure, so everyone should eat day lily as little as possible.
Step 6 fold the root of the ear
Ear root is a kind of houttuynia cordata. Because it contains a small amount of aristolochic fluorobenzene, it has a special fishy smell, so many people will say that the ear root is toxic and try not to eat it.
We usually consume very little, so there are relatively few toxins. The human body can excrete a small amount of toxins, but we can't eat more. Eating too much will seriously affect the health of our liver.
7. Baby tableware
Many people still prefer to eat doll dishes, because they can be fried, boiled and eaten raw, but many doll dishes are soaked in formaldehyde, because the preservation time of doll dishes is relatively short. If it is soaked in formaldehyde, the storage time of baby cabbage can be extended.
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How to cook, so that the nutrients of vegetables can be preserved to the maximum extent and absorbed better?
1, blanching in boiling water
Some vegetables, cooked before eating, are more conducive to the absorption of nutrients. First of all, vegetables containing more oxalic acid, such as spinach and bamboo shoots. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body. However, oxalic acid is soluble in water, and blanching before eating can remove most of it.
Step 2 stir-fry
Shortening the heating time of vegetables can effectively avoid the loss of nutrients. For example, pork is rich in vitamin B 1. When the meat is shredded and fried, the loss rate of vitamin B 1 is 13%, while when it is cut into pieces and simmered, the loss rate is 65%.
3. Cold salad
Cold salad is one of the ways to preserve nutrition in cooking. In addition, adding vinegar to cold salad is beneficial to the preservation of vitamin C, adding vegetable oil is beneficial to the absorption of carotene, and adding onion, ginger and garlic can improve the utilization rate of vitamin B 1 and B2, which has bactericidal effect.
Step 4 get blurred
Thickening can avoid nutrient loss. Because thiocyanate contained in starch can protect vitamin C.
5, put vinegar
When vegetables are ready for cooking, proper vinegar can protect vitamins from being destroyed, such as vinegar-stained cabbage and vinegar-boiled bean sprouts.
6. Don't add alkali
Alkali can cause the loss of vitamins, minerals and other nutrients in food, especially vitamin B 1.