Vegetables, now it has become an indispensable type of food on people’s dining tables, because many people will add sufficient nutrients to the body by eating vegetables to help the human body maintain a healthy state.
However, vegetables can not be eaten at will. Pay attention to eating methods when eating vegetables, because if you are not careful, you may cause some harm to the human body, especially the following vegetables.It may affect human health.
These types of vegetables come with "toxins"
1. Vegetables with high oxalate
Spinach, white, purslane, amaranth, fresh bamboo shoots, bitter gourd, etc.
Spinach is a kind of vegetable we often eat. Before eating, we must simmer water, because there are many oxalic acid in spinach. If you consume too much oxalic acid, it will affect your health.
In addition to spinach with high content of oxalic acid, there is high oxalic acid content among vegetables such as white, purslane, amaranth, and bitter gourd. When combining calcium, stones will be formed, which will affect the body’s absorption of calcium.
And simmering these vegetables can reduce the content of oxalic acid and also reduce damage to the body.
2, spring bamboo shoots
There are rich dietary fiber and iron in the spring bamboo shoots. It is a necessary nutrient for the human body, and it is crispy and refreshing in spring. However, if it is not handled, a astringent taste will appear.
The reason why there is astringent taste is because there are many oxalic acids and cyanide in the spring bamboo shoots. Although cyanide itself is not toxic, it will have a chemical reaction with gastric acid after entering the human body, thereby forming a hydrogen cyanide. This is a toxic substance.If you take the human body, it will cause nausea and vomiting.
If you want to alleviate this toxic substance, you can simmer water before eating.
Toon is a particularly rich vegetable. The toon has rich amino acid trace elements and vitamins, but at the same time, there is a certain amount of nitrite in the toon. Too much intake will affect human health.
If you want to eat toon, you can simmer water before consumption, and you can remove nitrite well, and you can also eat it with confidence.
4. Bean food
There are many kinds of beans, such as lentils, four seasons, etc. are also very common in daily life, and bean foods also have particularly high nutritional value.
However, we must pay attention to eating bean foods. Otherwise, eating raw will cause us to have food poisoning and affect our health.
Use boiling water when eating bean foods can not only reduce cooking time, but also can be healthier after ingesting the human body.
5. West blue flower, cauliflower
If broccoli and cauliflower are simply cleaned when they are used, they cannot be cleaned up, leaving a lot of pesticide residues. After ingesting the human body, it will be unfavorable to human health.
Therefore, you must simmer in water when eating Zealand and cauliflower. This will not only better remove pesticide residues, but also kill some insect eggs, but also improve the taste of cauliflower and broccoli.
For patients with hypertension, some celery often eats celery to relieve blood pressure.
Celery can make many foods, such as buns, dumplings, or fried and eat it. It is particularly delicious, but there is a glucosin substance in the celery.
Before consumption of celery, you can simply simply reduce the existence of harmful substances and help the human body to reduce damage.
There are many autumn water pyrioplasses in daylily. After entering the human body, autumn water pyrumine will produce a toxic substance, which will affect the gastrointestinal and respiratory system.
Therefore, if you want to eat daylily, be sure to simmer it with hot water, and then soak it with cold water for two hours, so that you can remove the sellers of autumn water.
Will the nutritional components be lost when the vegetables are simmered?
Vegetables, especially green leafy vegetables, when they are simmered, some water -soluble vitamins and minerals, such as vitamin C, vitamin B1, vitamin B2, calcium, phosphorus, potassium, etc., may be lost, and this loss is not destructionMost of them are actually retained.
For example, data shows that common root dishes, fresh beans, potato, and eggplant vegetables are more than 60%to 80%of calcium, phosphorus, and potassium after simmered water;Leaf vegetables will cause about 50%of vitamin B1 and vitamin B2.
However, these losses are still acceptable to people, and they are not as many as everyone thinks, and compared to other cooking methods such as stewing, frying, and frying, they will not lose much.
Considering that these vegetables can better ensure our health after simmering, in general, it is better than disadvantages. Don’t worry too much.
How to simmer the vegetables
1. Do not cut the vegetables too much.
If the vegetables are cut too much, the original vegetable aroma of the vegetables in the vegetables will be lost, and the many minerals and vitamins of the vegetables will be lost, so that the body cannot supplement the body with sufficient nutrients.
2. When the water is simmered, the water must be placed. It is best to give all the vegetables.
3. When you simmer the water, you must control the time. Do not simmer for too long, otherwise the vegetables will be cooked, which will affect the taste of the vegetables.Therefore, it is necessary to master the time in time when simmered in order to ensure the delicious taste of the vegetables.
4. When the water is simmered, the firepower must only keep the water on the Internet to keep the water boiling and better digest the harmful substances in the vegetables.
5. After the vegetables that are simmered, put it in cold water to cool down to better ensure nutrients in vegetables. Especially for green leaves, cold water can be used to ensure the sufficient nutrients.
Source: Yin famous doctor