1. The ingredients are diversified and the food is light, which is just suitable for the dietary needs of modern people. They are simple, fast, nutritious and low in energy. At the same time, there are many kinds of food forms, such as shredded rolls, sushi and salad, which can meet the needs of most young people.
2. Cooking is relatively simple. After vegetables and fruits are cooked for a long time or at high temperature, some nutrients will be lost, especially antioxidants such as vitamins and anthocyanins. The light food can retain the nutrients in the food to the greatest extent after cold treatment.
Possible problems in light diet:
1, the propagation of pathogenic bacteria, light foods such as sashimi, undercooked beef, long-cooked eggs and cheese pieces are easy to carry bacteria; Uncleaned vegetables and fruits are easy to cause pesticide residues and become bacterial pollution sources; Especially when the ambient temperature reaches 26℃, the nutrients in food are just suitable for the reproduction of pathogenic bacteria; Parasitic eggs may remain in vegetables, which are easy to cause infection if eaten raw.
2. Frozen food is easy to pollute psychrophilic bacteria. Japanese light foods such as sushi, rice rolls and sandwiches are generally produced in large quantities, and then stored in the refrigerator for several hours, which may pollute psychrophilic bacteria. Cold-stored psychrophilic bacteria, such as Vibrio parahaemolyticus and Listeria, can still grow and reproduce tenaciously at 2~6℃.