1. Which part of the vegetable can't be eaten
1. Green pepper: peduncle
In order to prevent pests and diseases, most vegetables are sprayed with pesticides. Although green pepper is hanging, its plants are short. When spraying pesticides, it is often from top to bottom, and many pesticides will accumulate in the peduncle of green pepper.
2. Chinese Cabbage: Cabbages
Cabbages and pedicels of Chinese Cabbage can be said to be the places with the most pesticide residues. When spraying, the pesticide sprayed on it will slowly flow down the vegetable leaves and stalks to the bottom of the vegetable help, 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 more stubborn.
3. Potato: Peel
Potato contains solanine (also known as solanine), which is a weakly alkaline glycoside. Almost all of this toxic substance is concentrated in potato skins, especially in potato skins that are green or sprout in the sun. Solanine may cause chronic poisoning when it accumulates to a certain amount in the body.
4. Beans: If both ends and sides are not removed or cooked, it will easily lead to nausea, vomiting, diarrhea, dizziness and other adverse reactions. The toxin is higher in the undercooked beans cooked to 8℃, so the best way to eat the beans is to pinch off both ends and stew them on high fire. Make sure the water in the pot doesn't pass the beans, and cook for 3 minutes after the water boils.
5. Fresh day lily: root
Fresh day lily is fresh day lily. Colchicine is mainly in the root, which enters the human body to produce toxic substance oxidized colchicine through oxidation, destroying the ability of cell division, causing cell death, causing gastrointestinal discomfort, abdominal pain, vomiting, diarrhea and other symptoms similar to acute gastroenteritis, which is easily misdiagnosed.
6, small rape: root
When spraying pesticide, due to the gravity, the pesticide will flow down the leaves and side of the vegetable and gather at the root of the vegetable.
7, sweet potato: skin
The anti-cancer components in sweet potato skin are very high, but because it grows underground, the skin is in direct contact with the soil, and many harmful substances will accumulate in sweet potato skin. Sweet potato is also easily infected with black spot pathogen, which is characterized by brown and dark brown spots on its skin.
2. Common misunderstandings in eating vegetables
Misunderstanding 1: Cut first and then wash
Now, most people will choose the method of cutting first and then washing, and they think that washing first may not be clean. But, you know what? Many nutrients and beneficial substances in vegetables are water-soluble, and a large amount of nutrients will be lost in the water during the washing process after the vegetables are cut into small pieces. In this way, we can't achieve the purpose of supplementing the body's nutrients when eating vegetables. The correct way is to wash first, then cut and cook, so that the nutrients are not easy to lose.
Myth 2: You can eat vegetables once for a week
Now every household has a refrigerator, and many people are lazy. They want to buy vegetables once a week and store them in the refrigerator, which is really convenient for life, but it is not conducive to the intake of nutrition. 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, Xiao Bian suggested that it is best to eat vegetables as you buy them and prepare them for two or three days.
Myth 3: Squeeze out the vegetable juice
Some vegetables need to be finely chopped when cooking the stuffing of wonton and steamed stuffed bun, and a lot of juice will flow out at this time. Some people squeeze out the juice of vegetables for the convenience of molding or stuffing. In fact, this practice is unscientific. In this case, 7% of the vitamins and minerals in the dish are discarded. The correct way is to chop and stir the vegetables together with dried fragrant mushrooms and meat, so that the juice of the vegetables can seep into other fillings, which can also make the buns more delicious, and the nutrition is fully left in the buns and absorbed by the human body.
Myth 4: Eating raw vegetables is more nutritious
Eating raw vegetables is beneficial 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 "survive" blindly for nutritional problems.
In addition, eating raw vegetables is very irritating to the stomach, and people with poor stomach may have diarrhea and bloating. Generally speaking, quick stir-frying, boiling, stewing and cooking for a short time are good ways to cook.
Myth 5: Long cooking time
Vitamin C in some vegetables is easily oxidized and decomposed when heated, so it cannot be cooked for a long time. These vegetables can lose some nutrients even when they are quickly fried or covered for a short time. If they are cooked for a long time, the vitamin C will be reduced even more, so that the vitamin C absorbed by the human body is very few.
Myth 6: People who eat overnight every other meal
are more economical, and the dishes they can't finish at one meal may be put to the next meal, at which time the nutrition of the dishes is almost gone. According to the determination, the vitamin C of fried vegetables will be reduced by 2% after 15 minutes, 3% after 3 minutes and 5% after one hour. Moreover, the dishes every other 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. Add more oil, and stir-fry is fragrant.
In our country's eating habits, it is customary to change the taste of vegetables by adding more oil and stir-frying for a long time, which will greatly reduce the nutritional value of vegetables. Generally speaking, vegetables are highly oil-absorbent, 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 Mistakes in Eating Vegetables
Mistakes 8: Cooking with a small fire is more delicious
According to the survey, only 15% of the vegetables fried with a large fire lose vitamin C.. If you stew for a while after frying, the vitamin C in the dish will lose about 6%. Therefore, stir-fry should use strong fire, so that the fried dishes are not only delicious in color, but also have less nutritional loss. If you add a little vinegar when cooking, it is more conducive to the preservation of vitamins.
Myth 9: Put the cooked food first
Some people like to cook the food 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 B1 in vegetables will be lost by about 2% during the warming process. For example, the prepared cabbage will lose 2% of vitamin C if it is warmed for 15 minutes, 1% if it is kept for 3 minutes, and 2% if it exceeds 1 hour. So when we start eating, there is not much vitamin C left in vegetables.
Myth 1: Eat vegetables without soup
I often hear people say, "I especially like vegetables but I don't like vegetable soup"! In fact, when cooking, most vitamins will be dissolved in the soup. Take vitamin C as an example. After Chinese cabbage is fried, 7% of vitamin C will be dissolved in vegetable soup. Boil fresh peas in water for 3 minutes, and 5% of vitamin C will be dissolved in the soup.
Myth 11: Eat only vegetables and not meat
Nowadays, 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 dietary concept to eat vegetarianism blindly if you don't pay attention to the collocation of daily diet. Scientific research found that.
there are many disadvantages of eating only vegetarian food: first, it lacks necessary cholesterol, and 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, and zinc is lacking in general vegetables; Third, insufficient intake of riboflavin will lead to vitamin deficiency; Fourth, the intake of protein is insufficient, which is a risk factor for digestive tract tumors.
Myth 12. Vegetables will be cleaner if they are soaked in water.
After vegetables are soaked for a long time, not only will the nutrients 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 2 minutes.
Myth 13. There is no pesticide in vegetables with insect eyes
When choosing vegetables, you can't judge whether they are healthy or not by whether there are insect eyes in them. Insect 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 there may be more pesticides left in vegetables with insect eyes. The main reason is that when there are pests in vegetables, more pesticides may be sprayed to kill the pests, so there will be a lot of pesticides left.
Myth 14. Vegetable juice is better for absorption than eating vegetables
Many people think that vegetable juice is better for absorption, so they like to drink it by juicing. Of course, this will allow us to 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.