Many restaurants have a dish called "bumper harvest", in which carrots, lettuce, tomatoes, cucumbers and other different vegetables are mixed together and eaten raw with dipping sauce. Eating vegetables raw is really beneficial to the preservation of nutrition, but with cucumber in this dish, its nutritional value will be greatly reduced.

Benefits of cucumber:

In terms of cucumber itself, it is a delicious and nutritious vegetable. In taste, cucumber is crisp and tender in meat, sweet in juice, fragrant and delicious; Nutritionally, it contains protein, fat, sugar, vitamins, cellulose and rich ingredients such as calcium, phosphorus, iron, potassium, sodium and magnesium. Especially the fine cellulose contained in cucumber can reduce the contents of cholesterol and triglyceride in blood, promote intestinal peristalsis, accelerate waste excretion and improve human metabolism. Propanolic acid contained in fresh cucumber can also effectively inhibit the conversion of sugar into fat. Therefore, eating cucumber regularly can reduce weight and prevent coronary heart disease.

Why is it best not to have cucumbers in the "bumper harvest"?

Because cucumber contains a vitamin C decomposing enzyme, it will destroy vitamin C rich in other vegetables. Tomatoes in the "bumper harvest" are typical vegetables rich in vitamin C. If they are eaten together, the vitamin C we take from tomatoes will be destroyed by the decomposing enzymes in cucumbers, and the nutritional supplement effect will not be achieved at all.

In summer, in addition to eating a "bumper harvest", people often see someone eating a cucumber and then a tomato; Or there is already a plate of "scrambled eggs with tomatoes" on the dinner table, and then a plate of "fried meat with cucumbers". These eating methods are not correct. In addition, the more vitamin C content in food, the more serious it will be destroyed by decomposing enzymes in cucumber.

Pepper, cauliflower, kale, bitter gourd and other vegetables also contain more vitamin C, so it is best not to eat them with cucumber.

As we all know, vitamin C is indispensable for human body, which can enhance resistance, prevent scurvy and resist infection. If vitamin C is seriously deficient, it may lead to symptoms such as gum, subcutaneous hemorrhage, nosebleed and menorrhagia. An important way for us to get vitamin C in our life is to eat vegetables and fruits. Therefore, on the one hand, we should eat more fruits and vegetables and consume a lot of vitamin C; On the other hand, it should be eaten with cucumber as little as possible to preserve its nutritional value.

So, what is the best match for cucumber?

In the south, eel is often cooked with cucumber, which is considered to be the best summer tonic. You might as well try it. The specific method is: about 300 grams of fresh eel slices are cut into eel segments about 5 cm long; Slice cucumber. First, put the pot on a high fire, put oil in it and burn it until it is almost done, stir-fry the eel slices until crisp, add garlic slices, shredded ginger and cucumber, add salt, monosodium glutamate and fresh soup, and cook until the soup is milky white, then add perilla leaves to boil, skim off the floating foam, put into a soup bowl and sprinkle with onion and pepper. This dish is nutritious, light and refreshing, and it tastes very delicious.

From the point of view of traditional Chinese medicine, cucumber is cool and sweet, which can produce fluid to quench thirst, relieve summer heat, reduce swelling and diuresis, and treat discomfort such as sore throat and edema of limbs. However, due to the cold cucumber, patients with stomachache and chronic diarrhea caused by deficiency of spleen and stomach had better eat less.