Vegetables that can be eaten raw include carrots, white radishes, tomatoes, cucumbers, bell peppers and Chinese cabbage hearts. 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.

2. Try the cold salad method:

Vegetables eaten again are 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.

Cold ingredients must be fresh-

Since the cold salad is not cooked at high temperature, the ingredients must be kept fresh. It should also be cleaned before making, and it is best to scald it with boiling water a little, which can greatly reduce the pesticide or parasite eggs attached to vegetables. In terms of material selection, it is best to choose pollution-free organic vegetables, including tomatoes, cucumbers, onions, bell peppers, cabbages, cabbage hearts and so on. In terms of meat, it is appropriate to choose "coolness", such as ducks, geese and other animals living in water.

Extended data:

Pay attention to cold salad-

1, cold salad is suitable for eating immediately, not overnight.

Many people make cold salads, and they like to put them in the refrigerator and take them out for eating. This is not good for health, because some germs can reproduce at the low temperature in the refrigerator, which will cause intestinal diseases. It is best to eat cold salad immediately. If you can't eat it all at once, it is recommended to do it according to your personal consumption and try to avoid storing it overnight.

2, sterilization seasoning is essential

The cold dishes outside are mostly sold in an open way, and the hygiene is difficult to guarantee. It is best to mix them yourself. The ingredients of cold salad must be fresh. Vegetables stored at room temperature or refrigerated for too long will lose nutrition, and most of them are no longer crisp and tender, so they are not suitable for cold salad. When mixing vegetables, garlic, ginger, vinegar, mustard and other sterilization spices can not be less.

3. Be careful when mixing meat and vegetables.

Eat cold salad now and mix it now, and eat it at the end of the meal. Some people think that cold salad has little oil and water, and meat dishes will be added when it is mixed. However, it is necessary to be cautious when cold salad with meat and vegetables. It is not recommended to put meat products or seafood products. Once it is not handled cleanly, it will easily cause gastrointestinal discomfort.

References:

People's Network-People's Network Health Channel-homemade cold salad? How to choose materials

References:

People's Network-Food Knowledge-6 secrets to make cold salad delicious