Eating raw food is very popular recently, especially eating raw vegetables is very common. Eating raw vegetables is more nutritious than cooking, which is more conducive to vitamin intake, but we should also pay attention to the types and methods of eating raw vegetables. If you don't eat right, it's easy to go wrong. Next, I will explain to you the types and precautions of raw vegetables from the perspective of safety. There should be strict requirements in the selection and processing of ingredients to avoid eating bad stomach or eating bacterial food. So not all vegetables are suitable for raw food. Food must be fresh and clean. Don't choose vegetables with pesticides. Green and pollution-free food is the best. Pay attention to how to eat. After washing, you can eat it raw, cold or juice it.

Green beans, day lily, eggplant, celery, bamboo shoots, potatoes, taro, yam and other ingredients should not be eaten raw.

Which vegetables cannot be eaten raw? Starch-rich vegetables: such as potatoes, yams, taro, etc. Because they are rich in starch, starch particles are not easy to break, so they must be cooked or they cannot be digested.

Vegetables with certain toxins: In the seeds of some leguminous vegetables (such as green beans, red kidney beans, white kidney beans, etc.), there is a toxic protein called lectin. ) If eaten raw, it will cause nausea, vomiting and diarrhea, which may be fatal in severe cases. Wild vegetables such as shepherd's purse and grey vegetables contain a lot of nitrite. If excessive nitrite is ingested, it will cause tissue hypoxia and make people poisoned. However, this kind of food will lose its toxicity after being cooked, so it can be safely eaten.

Vegetables containing more oxalic acid, such as spinach and green onions, will affect the absorption of mineral elements such as calcium, magnesium, iron and zinc by the human body for a long time, leading to a series of diseases such as trace element deficiency, skin degradation and white spots on nails.

Cruciferae vegetables: including rape, mustard and so on. Most of these vegetables contain glucosinolates, which are toxins that can prevent human growth and cause thyroid tumors.

Carrots-As we all know, carrots are rich in carotene, which is also the main source of vitamin A needed by human body. Carrots are delicious, crisp and sweet when eaten raw, and are loved by the broad masses of the people.

Carrots cooked with edible oil can improve the absorption of carotene and have higher nutritional value than raw carrots.

Cucumber-Cucumber is very suitable for raw food, rich in nutrition, crisp in taste and hygienic to eat raw. It is best to soak it thoroughly in salt water for 15 minutes, and then rinse it off. White radish-eat raw well, but also pay attention to hygiene. White radish can be eaten raw or cold, and can be eaten in winter without a doctor's prescription, which fully illustrates its high-quality benefits. Tomatoes-everyone's favorite cold tomato is to sprinkle white sugar on the cut tomatoes, which is also a good way to eat, but the best way to eat is to wash the tomatoes, scald them with boiling water, peel them without sprinkling white sugar. Lantern pepper-commonly known as big pepper and sweet pepper. It is one of the ingredients with the highest vitamin C content, and is generally used for raw food or side dishes. Chinese cabbage heart-it is also a good choice to produce Chinese cabbage hearts in winter in the north, cut them into filaments after washing and mix with seasonings.