1. Cruciferae vegetables
Cruciferae vegetables, such as broccoli and cauliflower, taste better after blanching, and the rich cellulose is easier to digest.
2. Mustard vegetables
Such as kohlrabi, which contains a substance called glucosinolate, can produce volatile mustard oil after hydrolysis, which can promote digestion and absorption.
3. Wild vegetables such as purslane
It needs to be blanched to completely remove dust and insects and prevent allergies.
4. Vegetables with more oxalic acid
Such as spinach, bamboo shoots, water bamboo, etc. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which is difficult to absorb and interferes with the absorption of calcium by the human body. Be sure to blanch with boiling water before cold salad to remove most oxalic acid.
In addition, it is best to peel and wash lettuce and water chestnut and eat them again, which is more hygienic and will not affect the taste and nutrients.