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What vegetables can be eaten raw?
Faced with fresh and crisp vegetables, many people will choose to eat them raw. Nutrients contained in vegetables, such as vitamins C and B, are easily destroyed by processing and cooking. Eating them raw is beneficial to the preservation of nutrients. However, not every vegetable is suitable for direct raw food, and some vegetables are best boiled in boiling water before eating; Some vegetables must be cooked thoroughly before eating. Vegetables that can be eaten raw after washing include carrots, white radishes, tomatoes, cucumbers, bell peppers and Chinese cabbage hearts. Tang Xiaowei 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. Cauliflower and bamboo shoots should be blanched before eating. Vegetables can be divided into the following categories: one is cruciferous vegetables, such as broccoli and cauliflower. These nutritious vegetables taste better after blanching, and the rich cellulose is easier to digest. The second category is vegetables containing more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which will interfere with the body's absorption of calcium. Therefore, you must blanch with boiling water before the cold salad to remove most of the oxalic acid. The third category is mustard vegetables, such as kohlrabi, which contain a substance called glucosinolate. After hydrolysis, it can produce volatile mustard oil, which can promote digestion and absorption. The fourth category is wild vegetables such as purslane, which can completely remove dust and bugs and prevent allergies. In addition, lettuce, water chestnut, etc. should be peeled, washed and scalded with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content. Of course, not all vegetables can be used to make cold salad. Vegetables containing starch, such as potatoes, taro and yam, must be cooked, otherwise the starch grains in them will not break and the human body will not be able to digest them. Lentils contain a lot of saponins and hemagglutinin, which will cause poisoning if they are not cooked thoroughly when eaten. Cooking lentils should take a long time, not a short time, until they are cooked and discolored before they can be eaten safely. Bean sprouts should be fried and eaten, even if they are cold, they must be cooked first. Eating raw and cooked is more beneficial to your health. Tang Xiaowei reminds everyone that fresh fungus and fresh day lily contain toxins and are inedible. When eating dried fungus, it is advisable to soak it in warm water before cooking, and the part that is still tight after soaking is not suitable for eating; It is better to make dried day lily with cold water. Eating vegetables raw and cooked together is more beneficial to your health. For example, there are many kinds of radishes, and it is better to eat them raw with more juice and less spicy taste, but they belong to cold food, and it is better for people with yin deficiency to eat them cooked. Some foods have different nutrients when eaten raw or cooked. For example, tomatoes contain lycopene, which can reduce the risk of prostate cancer and liver cancer. If you want to take it, you should eat it cooked. But if you want to take vitamin C, the effect will be better if you eat it raw, because vitamin C is easy to be lost during cooking. Raw vegetables are considered as an advanced eating method and are being accepted by people more and more. Because of this eating method, cooking, frying, simmering, boiling and other heating treatments are omitted, so that the original nutrients of vegetables can be well preserved. However, it must be pointed out that some vegetables are not only unsuitable for raw food, but even harmful if they are not cooked and fried in Toya. Among them, legumes and vegetables are a prominent example. There is a kind of toxic protein called hemagglutinin, which can agglutinate the red blood cells of blood, in the bean grains of soybean vegetables such as edamame, broad bean, kidney bean and lentil and in the tuber of potato. When eating these vegetables that are not cooked thoroughly, they often cause nausea, vomiting and other symptoms, which can be fatal in severe cases. In the above vegetables, there is also an antitrypsin with toxic protein properties, and its toxicity is manifested by inhibiting the activity of protease and causing pancreatic enlargement. These toxic substances lose their activity when heated. In the seeds (and pollen) of broad beans, there is a kind of nestin called fabotoxin, which can destroy red blood cells. When eating poorly cooked broad beans, it will induce hemolytic anemia, which is the famous "bean disease". Therefore, the above vegetables must be fried and cooked thoroughly before eating. Fresh day lily contains a kind of colchicine, which is non-toxic. After being absorbed by gastrointestinal tract, it will be oxidized to form highly toxic colchicine, which can stimulate the stomach and intestines and cause symptoms such as dry throat, heartburn, thirst, abdominal pain and diarrhea. Because colchicine is water-soluble, it has been destroyed in the process of cooking and drying fresh day lily, and it must be soaked in water when eating dried day lily products, so there is no danger of poisoning. The reason why some vegetables are not suitable for raw food is that they contain toxic glycosides. Cassava tubers with high starch content contain cyanogenic glycoside. If cooked without soaking, cyanide poisoning will occur after eating. As for solanine (solanine) contained in potato tubers, it is extremely high in the cortex that turns green when exposed to light (it is 10 times higher than normal tubers), and it will not be destroyed even after being cooked, so it cannot be eaten at all. There are also some vegetables, such as spinach and mustard, which are easily enriched in nitrate. Nitrate itself is very toxic to human body, but under the action of microorganisms in human body, it will be transformed into nitrite, and it will combine with nitrogen-containing compounds in gastrointestinal tract (such as secondary amine, tertiary amine, amide, etc.) to form nitrosamine, a strong carcinogen, which is in danger of inducing cancer in digestive system. Not only can these vegetables not be eaten raw, but they must be thoroughly cooked before they can be eaten. Obviously, it is not advisable to eat the "instant-boiled mutton style" when the soup is rinsed. There are also some vegetables, such as lettuce and coriander, which were originally eaten raw properly. However, due to backward cultivation techniques, human and animal feces and urine were poured, resulting in serious attached host pollution (such as pathogenic microorganisms and parasitic eggs). Even if they were soaked in clean water, it would be difficult to remove attached viruses and other pollutants, and it should be better to avoid eating raw. Therefore, it should be said that most vegetables can be eaten raw.