Eating vegetables raw should pay attention to the unity of nutrition, health and hygiene, and beware of diseases from the mouth. Be sure to choose fresh vegetables and be clean. Clean and disinfect your hands before cooking; Raw and cooked food should be opened separately; Wash vegetables and meat separately to avoid cross infection. When vegetables are cold-mixed, vinegar, garlic and Jiang Mo can be added, which can both flavor and sterilize.
Some vegetables are not suitable for raw food. First, vegetables rich in starch (such as potatoes, taro, yam, etc.). ) must be cooked, otherwise the starch granules will not be broken and the human body cannot digest it. Second, vegetables containing some harmful substances, such as seeds of leguminous vegetables and potato chips, contain a kind of toxic protein called lectin, which can agglutinate red blood cells in human blood and even cause nausea, vomiting, diarrhea and even death in severe cases. When cooked thoroughly, toxic protein will lose its toxicity and be safe to eat. The third kind is green leafy vegetables that grow in the ground. Under normal planting conditions, this vegetable is often splashed by human and animal feces and pesticides, causing pollution. Wash it with clean water, but it won't be clean. Of course, if these vegetables are produced under soilless culture conditions, they can be eaten raw with confidence.
Vegetables that can be eaten raw after washing are carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts and so on. Tang said that it is best to choose pollution-free green vegetables or organic vegetables for raw food. Vegetables produced under soilless culture conditions can also be eaten raw with confidence. The methods of eating raw include drinking homemade fresh vegetable juice, or cold mixing fresh vegetables, adding some vinegar and less salt.