Being no toxicity of zucchini, was so a copy of the problem, the release of an average of up to 360 micrograms of acrylamide per kilogram, it is too scary.
So how do we eat zucchini? Definitely is steamed with the most nutritious, but also can be stewed Oh ~
Ranked second vegetable: garlic
Don't underestimate the garlic, with fire heating up, can release 200 micrograms of acrylamide.
Ranked third vegetable: onions
After the guys fried onions, minutes will let you release cancer-causing acrylamide more than 150 micrograms (per kilogram)
In addition, cabbage (140 micrograms), bell peppers (140 micrograms), eggplant (77 micrograms), kale (61 micrograms), squash (60 micrograms), celery (54 micrograms), mustard greens (52 mcg) all made it into the top ten. In contrast, lettuce, spinach and amaranth released less acrylamide after frying, averaging less than 10 micrograms per kilogram.
I. The vegetables on the report's list are eaten raw as much as possible.
Second, more steamed cooking methods, less high-temperature frying and stir-frying.
Three, blanch vegetables in water for 1 minute before frying to shorten the frying time, but after two heating, the loss of vitamins will be more.
Four, the best low-temperature cooking, control the temperature of the food in the pot, can also reduce the risk of cancer.
Fifth, try not to cut vegetables into thin slices when processing, because the thinner the heat the faster, the easier to release acrylamide, it is best to cut the vegetables into larger pieces.