The longer the cooking time and the higher the temperature, the more acrylamide will be released from vegetables. When food containing asparagine and reducing sugar is fried at a high temperature above 120℃, chemical reaction will occur to form acrylamide. Asparagine is a natural amino acid, and its content is high in beans and vegetables. The content of asparagine in different vegetables is different, so the acrylamide released will be different.
Foods containing carbohydrates and amino acids are prone to this reaction after being cooked at a high temperature above 120 degrees Celsius, releasing acrylamide.
Extended data
The efficacy of zucchini:
1, beauty beauty
The skin of zucchini is very thin and the water is abundant, and the vitamin C content in zucchini is rich, so zucchini has certain beauty beauty effect. If you eat zucchini regularly, it can make your skin shiny, ruddy and elastic, and effectively improve the symptoms of dark yellow and dry skin. Therefore, zucchini is a vegetable that can play a cosmetic role.
2. Improve constipation
Zucchini also contains a substance called cellulose, which can help human gastrointestinal peristalsis speed up and promote human digestion and absorption. If the defecation is not smooth and there are symptoms of constipation, you can eat some zucchini in moderation, which can alleviate constipation.
3. Improve immunity
Zucchini also contains an inducer called antijamming agent, so eating zucchini often can improve human immunity, promote human metabolism and improve human function, so eating zucchini can resist some minor diseases.
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