Zucchini has no poison
Zucchini has no poison, zucchini is a relatively common vegetable, which contains nutrients for the human body has a lot of benefits, but some rumors say that zucchini contains carcinogenic substances, is not true, then the following is about zucchini has no poison it.
Zucchini has no poison 11, zucchini cancer
Zucchini cancer is the premise of high-temperature stir-fry, and to consume more than a pound a day, so that can lead to cancer. And zucchini is suitable for stir fry is usually not up to stir fry temperature, and zucchini in the high temperature release of trace substances for human health does not pose a threat.
2, how to eat zucchini does not cause cancer
Zucchini only in the high temperature stir-fry will produce carcinogens, then the most insured and the most direct method is to stir-fry zucchini or boiled zucchini to eat, stir-fry zucchini to pay attention to the length. Although zucchini has a high nutritional value, but it should be consumed in moderation, so as not to cause adverse effects on the body.
3, boiled zucchini will cause cancer
Boiled zucchini will not lead to cancer. Normal cooking zucchini is not carcinogenic, and the nutritional value of zucchini can also be guaranteed. Zucchini only in the high temperature frying will produce harmful substances, so it is important to master the correct way of cooking.
4, how to fry zucchini is not poisonous
Zucchini normal fry can be, just need to pay extra attention to the length of the fry. If you really want to consume zucchini, then the safest way is to cook with water, so that the carcinogenic substances produced by zucchini will be greatly reduced.
Conclusion: Does zucchini cause cancer, normal cooking and consumption of zucchini does not cause cancer. Zucchini cancer is mainly due to long-term wrong hair cooking and long-term overconsumption, so friends do not have to worry about eating zucchini cancer.
Nutritional value of zucchini
The normal ripening period of zucchini is in May-June every year. In order to meet the needs of people for this vegetable, many regions use greenhouse planting to cultivate, so it can be seen in the vegetable market all year round.
Zucchini is a refreshing and crisp dish, and fresh zucchini is usually a light green color. Zucchini is rich in vitamins and water, often eat in the body to supplement the required vitamins at the same time, but also can make the skin more moist and shiny. For people with dull skin, it's a good product for beauty.
Zucchini is rich in fiber, can promote gastrointestinal peristalsis, accelerate the body's metabolism. The human body detoxification, prevention and treatment of constipation has a very good effect.
Zucchini contains an anti-interferon inducer, can improve human immunity, regulate human metabolism, to achieve weight loss, the role of anti-virus.
Zucchini in its own nutrient-rich at the same time, can also play a role in some of the diseases of the therapeutic effect. Regular consumption of zucchini can play an auxiliary treatment of edema and bloating, thirst, sores and nephritis, cirrhosis and ascites.
2 zucchini common practice tutorial
1, cold zucchini
zucchini not only can fry food, but also can be cooled, usually when the production of zucchini need to be washed and cut into thin slices, and then into the boiling water blanching, blanching after the removal of the cooler to cool down, and then add rice vinegar and soy sauce and a small amount of salt and monosodium glutamate, mix well after pouring the right amount of chili oil, direct consumption can be.
2, zucchini pancakes
zucchini pancakes are also very tasty, in the production of zucchini cut into thin ribbons, add pepper and salt and other marinade for a while, and then add two eggs and a small amount of water, use chopsticks to mix well, and finally add the flour to make a batter, in the pan in oil to take the right amount of batter into the pan, fry until the two pieces of gold, and then add a little bit more than two eggs. The first thing you need to do is fry the pan, and then remove the pan from the pan until the two pieces are golden brown.
3, zucchini fried shrimp
zucchini fried shrimp is also very tasty, fried need to prepare zucchini two hundred grams, shrimp one hundred and fifty grams, the shrimp clean, zucchini washed and sliced, start the pan after the oil heated, and then into the onion sautéed incense, and then add zucchini slices fried, stir fry, after a small amount of soy sauce, and then put in the Shrimp, stir-fry for two minutes, add salt to taste, stir-fry after directly out of the pan can be.
3 fried zucchini easy to cause cancer
Fried zucchini ranked first in the carcinogenic
The Hong Kong Centre for Food Safety issued a research report that the center in 2010 to 2011, **** collected 133 kinds of food samples, including meat, vegetables, beans and wheat products, etc.
It was found that 47% of the food samples contained acrylamide, a potentially carcinogenic substance, with snacks containing the highest level of acrylamide at an average of 680 micrograms per kilogram (mcg/kg), followed by vegetables and their products at an average of 53 mcg/kg.
The center also sent 22 vegetable samples to the laboratory, where they were dry-fried without cooking oil on induction cookers with 1200 and 1600 watts of power for 3 and 6 minutes, respectively. The results found that the longer the frying time, the higher the temperature, the more acrylamide released from the vegetables, adding cooking oil frying and dry frying test results are not different.
Among them, zucchini released the most acrylamide after high-temperature heating, with an average of up to 360 micrograms per kilogram, which is only lower than the snack category of potato chips (680 micrograms) and French fries (390 micrograms). Garlic, onions after cooking at high temperatures
The average release of 200 micrograms per kilogram, 150 micrograms of acrylamide, respectively, ranked second and third. In addition, air-conditioned cabbage (140 micrograms), bell peppers (140 micrograms), eggplant (77 micrograms), kale (61 micrograms), squash (60 micrograms), celery (54 micrograms), mustard greens (52 micrograms) were in the top ten. In contrast, lettuce, spinach, and amaranth released less acrylamide after frying, averaging less than 10 micrograms per kilogram.
In addition, the report showed that Hong Kong people's average daily dietary intake of acrylamide was 0.21 to 0.54 micrograms per kilogram of body weight, with MOE values ranging from 334 to 1,459, whereas the average daily intake of acrylamide by residents of mainland China was 0.286 to 0.49 micrograms per kilogram of body weight
The MOE values ranged from 367 to 1,069. In general, the smaller the MOE value, the higher the level of public health concern, and vice versa. In general, both Hong Kong and the Mainland are at the "of concern" level.
Experts explain how vegetables cause cancer
On the question of cancer caused by stir-fried vegetables, Dr. Ho Yuk Yin, Consultant of the Centre for Food Safety (CFS), explains that food containing asparagine and reducing sugars, stir-fried at a high temperature of 120 degrees Celsius or more, will have a chemical reaction to form acrylamide. Asparagine is a natural amino acid and is found in higher concentration in beans and vegetables. The asparagine content varies from vegetable to vegetable, so the acrylamide released will vary.
Is this scientific? The reporter interviewed the National Vegetable Engineering Technology Research Center researcher He Hong Ju. He saw this report, "This study has a certain degree of guidance. Previously, we only know that fried, grilled starchy foods, such as French fries, baked potato chips contain acrylamide. But the report points out that frying vegetables at high temperatures also releases acrylamide, which deserves attention."
Fan Zhihong, an associate professor at China Agricultural University's School of Food Science and Nutritional Engineering, said after learning about the claim: "The experiment itself is actually a 'Melad reaction', which simply means that food containing carbohydrates and amino acids, cooked at high temperatures of 120 degrees Celsius or more, can easily undergo this reaction, releasing acrylamide.
And, high-temperature processed vegetables, other nutritional indicators will not be good." In addition, she also pointed out that the taste of the more acidic vegetables, such as tomatoes, less likely to occur "Melard reaction". The taste of sweet vegetables, the sugar content of some of its own, coupled with low acidity, relatively easy to this reaction, such as experiments mentioned zucchini, onions and so on.
The people can not help but ask "acrylamide" is what? According to He Hongju, it was originally thought to be industrial chemicals, but in recent years it was found that high-temperature frying, grilling food will also produce a lot of acrylamide, this substance is likely to cause cancer.
The International Agency for Research on Cancer (IARC) has classified acrylamide as a Group II carcinogen. In addition, acrylamide also damages the human nervous system, and ingesting high doses of acrylamide can cause depression, hallucinations, and even memory loss.
Don't cut your vegetables too thin before frying them
The report was published and immediately caused a lot of public panic. But is the situation really so serious? In this regard, Fan Zhihong said that, theoretically, the experiment itself is not a problem, but and the people's daily handling of vegetables does not quite match.
It's not reasonable to suggest that people shouldn't fry certain vegetables based on this conclusion. In the case of ordinary cooking, few people will stir-fry vegetables in a boiling hot pan for so long. It's easy to burn them in just six or seven minutes, which affects the flavor.
And, in general, when frying vegetables, more or less out of some water, the temperature in the pan will be reduced, not easy to reach the high temperature needed for the "Merad reaction". However, the experiment reminds people, fried battered vegetables do not eat, its harmful substances will increase significantly. In addition, the vegetables do not bake to eat, baked after the charred yellow, dark, black vegetables, often occurred in the "Melad reaction", containing carcinogens.
For healthy cooking, first of all, Fan Zhihong suggests, do not wait until the oil smokes before choking. In addition to making it easier to release acrylamide, this practice also produces many toxic substances, which are harmful to the body.
Secondly, she recommended the use of frying boring, also known as water frying method of frying vegetables, that is, first put the oil, the oil temperature is appropriate to put the vegetables, and so the temperature rises, the vegetables have water seepage, immediately cover the lid of the pot to smother the vegetables. At this time, the steam will be up all of a sudden, 100 degrees Celsius ` steam can be completely smothered vegetables. Just need to pay attention to grasp the fire, it is best to use medium fire, because the fire is too small, the steam will not get up.
Zhu Yi, an associate professor at China Agricultural University's School of Food Science and Nutritional Engineering, also emphasized that the report has its own science, but the people should not choke on it. She suggests:
First, the vegetables listed in the report can be eaten raw as much as possible.
Second, more steam cooking methods, less high-temperature frying.
Third, blanch the vegetables with water for 1 minute before frying to shorten the frying time, but after two heating, the loss of vitamins will be more. Fourth, the best low-temperature cooking, control the temperature of the food in the pot, can also reduce the risk of cancer. Fifth, vegetables in the processing as far as possible do not cut into thin slices, because the thinner the heat faster, the easier to release acrylamide, the best vegetables cut into larger pieces.
Zucchini has no poison34 zucchini effect and function
(a) the effectiveness of the zucchini
Zucchini cold, sweet taste, into the lungs, stomach, kidney meridian. Chinese medicine believes that zucchini has the function of clearing heat and diuretic, removing annoyance and thirst, moistening the lungs and relieving cough, eliminating swelling and dispersing knots. It can be used to assist in the treatment of edema and bloating, thirst, sores and nephritis, cirrhosis and ascites.
Zucchini contains an interferon elicitor, can stimulate the body to produce interferon, improve immunity, play the role of anti-virus and tumor. Zucchini is rich in water and has the effect of moisturizing the skin.
(2) the role of zucchini
Zucchini is rich in moisture has a moisturizing effect on the skin.
Zucchini regulates the body's metabolism, with weight loss, anti-cancer and anti-cancer effects.
Zucchini diuretic lymphatic can cure edema, bloating, jaundice, gonorrhea, can clear heat and moisten the lungs, can help the body's metabolism.
Zucchini flesh is more delicate, meat and texture, sweet and tasty, appetizing effect.
When the gourd is old, you can dig out the rough flesh and pith, and use the outer shell of the gourd to make a vessel for water or wine after drying in the sun.
5 tips for picking and preserving zucchini and pairing them
How do you pick zucchini?
Choose zucchini to choose bright green and also with some white will be more tender, but also to choose the surface is very bright, firm, without injury, choose the thicker the flavor of the better the more tender. So in the selection of not just pick small, to choose everyone, so the flavor is better more tender.
How to save zucchini?
In the storage of zucchini, it is best to find some soft paper on the zucchini one by one for packaging, and then placed in a ventilated dry place, the temperature is more suitable in 5-10 ℃ or less, it is best to place the zucchini in the refrigerator to freeze.
Zucchini contains vitamin C and glucose, and high fiber, low calorie, suitable for dieters to eat. Zucchini is rich in vitamins, can wake up the sleeping skin cells, improve the color of the skin, replenish the skin's nutrients, beat the dullness.
Zucchini stimulates the body to produce interferon, which has the effect of anti-cancer and anti-cancer, improve immunity. Therefore, regular consumption of zucchini can not only replenish rich vitamins and minerals, but also improve the skin color, for the dull ah, or the skin is not good for the people have a very good improvement of the role, but also can have to enhance the immunity and anti-aging and anti-cancer effect.
Zucchini and what to eat together is better
Zucchini and lamb to eat together: can complement the spleen and stomach, liver and kidney, moisturize the skin to quench thirst
Zucchini and tomatoes to eat together: can be anticancer
Zucchini and onions to eat together: can enhance the immune system
Zucchini and eggs to eat together: can be supplemented with animal protein