1, which part of the vegetable can't be eaten?
1, green pepper: pedicle
In order to prevent pests and diseases, most vegetables are sprayed with pesticides, while green peppers are hung up, but they are short. When spraying pesticides, it is often from top to bottom, and a large amount of pesticides will accumulate in the pedicle of green peppers.
2, Chinese cabbage: vegetable help
The side and pedicle of Chinese cabbage can be said to be the places with the most pesticide residues. When spraying, the pesticides sprayed on it will slowly flow to the bottom of the vegetable help along the leaves and stems, so there will often be more pesticides on the vegetable help. Secondly, because the vegetable help is close to the ground, the probability of pesticide reduction or decomposition caused by wind and sun day and night is relatively small, so the pesticide residue on the vegetable help is stubborn.
3, potatoes: skin
Potato contains solanine (also known as solanine), which is a weakly basic glycoside. This toxic substance is almost completely concentrated in potato skins, especially in potato skins that are green or germinated in the sun. The accumulation of solanine in the body to a certain amount may cause chronic poisoning.
4, beans: two ends and two sides
If it is not removed or cooked, it will easily lead to nausea, vomiting, diarrhea, dizziness and other adverse reactions. Uncooked beans cooked to 80℃ are more toxic, so the best way to eat beans is to pinch off both ends and stew them with high fire. Make sure that the water in the pot is not soaked in beans, and cook for another 30 minutes after the water boils.
5, fresh day lily: root
Fresh day lily is fresh day lily, and colchicine mainly enters the root of day lily. After oxidation, the toxic substance colchicine oxide is produced, which destroys the cell division ability, causes cell death, causes gastrointestinal discomfort, abdominal pain, vomiting, diarrhea and other symptoms similar to acute gastroenteritis, and is easy to be misdiagnosed.
6. Rapeseed: root
When spraying pesticides, due to the action of gravity, pesticides will flow down the leaves and sides of vegetables and gather in the roots of vegetables.
7. Sweet potato: skin
The anti-cancer components in sweet potato skin are very high, but because it grows underground and the epidermis is in direct contact with the soil, many harmful substances will accumulate in sweet potato skin. Sweet potato is also susceptible to black spot pathogen, which is characterized by brown and dark brown spots on the epidermis.
2. Common misunderstandings of eating vegetables
Myth 1: cut first and then wash.
Now most people will choose the method of cutting vegetables first and then washing them. They think that washing first may not be clean. But, you know what? Many nutrients and beneficial substances in vegetables are water-soluble. After the vegetables are cut into small pieces, a lot of nutrients will be lost in the water during the cleaning process. Eating vegetables in this way will not achieve the purpose of supplementing the body's nutrition. The correct way is to wash before cutting and then cook, so that nutrients are not easily lost.
Myth 2: You can eat a dish once for a week.
Now every household has a refrigerator. Many people are lazy and want to buy food once a week and put it in the refrigerator. This is really convenient for life, but it is not conducive to the body's intake of nutrients. Long-term cold storage can easily lead to the loss of nutrients in vegetables, resulting in their nutritional value is not as high as the original vegetables. Therefore, Bian Xiao suggested that it is best to eat while buying and prepare for two or three days.
Myth 3: Squeeze out vegetable juice
Some vegetables need to be chopped when making wonton and stuffed buns, and a lot of juice will flow out at this time. Some people squeeze out the vegetable juice for the convenience of molding or stuffing. In fact, this practice is unscientific. In this case, 70% of the vitamins and minerals in the dishes are discarded. The correct way is to chop vegetables, dried mushrooms and meat together, so that the juice of vegetables can penetrate into other fillings, and the steamed stuffed bun can be more delicious, and the nutrition can be fully left in the steamed stuffed bun and absorbed by the human body.
Myth 4. Eating raw vegetables is more nutritious.
Eating vegetables raw is conducive to ingesting more nutrients that are afraid of heat, such as vitamin C and folic acid, but vegetables also contain carotene, vitamin K, potassium, magnesium, dietary fiber and other nutrients that are relatively stable when exposed to heat. For example, eating fried green leafy vegetables can make vitamin K play a healthy role. Therefore, eating vegetables does not need to blindly "survive" for nutritional problems.
In addition, eating raw vegetables is more irritating to the stomach, and people with poor stomach may have diarrhea and bloating. Generally speaking, quick frying, boiling, stewing and short-time cooking are all good cooking methods.
Myth 5: Cooking time is long.
Vitamin C in some vegetables is easily oxidized and decomposed when heated, and cannot be cooked for a long time. These vegetables will lose some nutrients even if they are fried quickly or covered for a short time. If you cook for a long time, vitamin C will be reduced even more, so that the human body absorbs very little vitamin C.
Myth 6: Eat the next night.
A thrifty person may leave an inexhaustible dish for the next meal, and the nutrition of this dish is almost gone at this time. According to the measurement, when the stir-fried dishes are stored for 15 minutes, the vitamin C is reduced by 20%, lost by 30% after 30 minutes, and lost by 50% after 1 hour. Moreover, the dishes on the next day are easy to deteriorate, and food poisoning is easy to occur after eating. Therefore, it is best to burn and eat now, which is both hygienic and nutritious.
Myth 7: put more oil, and it is fragrant when fried.
In China's eating habits, it is customary to change the taste of vegetables by putting more oil and frying for a long time, which will greatly reduce the nutritional value of vegetables. Generally speaking, vegetables absorb a lot of oil, such as frying vegetarian dishes with too much oil, which is no different from eating meat dishes. The surface of vegetables is surrounded by oil, which not only affects people's taste of food, but also is not conducive to the digestion and absorption of nutrients. Over time, excessive use of oil will bring many health hazards. The correct way is to put no more than one spoonful of oil in each vegetarian dish.
Fourteen misunderstandings in eating vegetables
Myth 8: Cooking with a small fire is better.
According to the investigation, the loss of vitamin C in stir-fried vegetables is only 15%. After frying and stewing for a while, the vitamin C in the dish will lose about 60%. Therefore, stir-fry should use strong fire, so that the fried dishes are not only delicious in color, but also less in nutritional loss. If you add a little vinegar when cooking, it is more conducive to the preservation of vitamins.
Myth 9: Leave the cooked food first.
Some people like to cook the dishes in advance and wait until the whole family arrives. If the food is cold, heat it in the pot or save it for the next meal. In fact, the vitamin B 1 in vegetables will lose about 20% during the heating process. For example, if Chinese cabbage is heated for 15 minutes, it will lose 20% of vitamin C. If it is kept for 30 minutes, it will lose 10%. If it exceeds 1 hour, it will lose 20%. So when we started eating, there was little vitamin C left in vegetables.
Myth 10: Eat vegetables instead of soup.
I often hear people say "I especially like vegetables but I don't like vegetable soup"! In fact, most vitamins are dissolved in soup when cooking. Take vitamin c as an example. After Chinese cabbage is fried, 70% of vitamin C will be dissolved in vegetable soup. Boil fresh peas in water for 3 minutes, and 50% of vitamin C will dissolve in the soup.
Misunderstanding 1 1: Eat only vegetables, not meat.
Now many female friends only eat vegetarian food in order to lose weight. Although vegetarianism is very beneficial to prevent arteriosclerosis, it is not a scientific concept of diet if you do not pay attention to the collocation of daily diet. Scientific research found that.
Eating only vegetarian food has many disadvantages: first, it lacks necessary cholesterol, while moderate cholesterol has anti-cancer effect; Second, there is a serious shortage of zinc, which is a very important trace element to ensure the sound immune function of the body. Generally, vegetables are short of zinc. Third, insufficient riboflavin intake will lead to vitamin deficiency; Fourthly, insufficient intake of protein is a risk factor for digestive tract tumors.
Myth 12. Vegetables will be cleaner if soaked in water.
When vegetables are soaked for a long time, not only the nutrients will be lost, but also the leached pesticide residues will seep into the vegetables again. Therefore, the best way to wash vegetables is to wash vegetables repeatedly with running water for 3~4 times, and the soaking time should not exceed 20 minutes.
Myth 13. Vegetables with insect eyes have no pesticides.
When choosing vegetables, you can't judge health by whether there are insect eyes in vegetables. Worm eyes indicate that vegetables have been harmed, but it does not mean that vegetables have not been treated with pesticides. Now we need to know that vegetables with insect eyes may have more pesticide residues. The main reason is that when there are pests in vegetables, more pesticides may be sprayed to kill the pests, so a lot of pesticides will remain.
Myth 14. Vegetable juice is more beneficial to absorption than eating vegetables.
Many people think that vegetable juice is better absorbed and like to drink it. Of course, this will make us eat more kinds of vegetables, but it will also lead to the loss of some vitamin C due to oxidation, and it will also waste a lot of dietary fiber that is conducive to cleaning the intestines. Therefore, when drinking vegetable juice, you should still eat vegetables cooked in the traditional way.