Pay attention to this before frying zucchini, otherwise it may be poisoned.

Pumpkin releases the most acrylamide after heating at high temperature, with an average of 360 micrograms per kilogram, which is only lower than snack chips and chips. Moreover, the longer the cooking time and the higher the temperature, the more carcinogens are produced.

Suggestions on eating zucchini:

1. Try to eat raw if you can;

2. Use more steaming to cook and less high-temperature frying;

3. Blanch with clear water 1 min before cooking to shorten the frying time, but after heating twice, the vitamin loss will be more;

4. It is best to cook at low temperature and control the temperature of food in the pot, which can also reduce the risk of cancer;

5. Try not to slice vegetables when processing, because the thinner vegetables are heated faster, the easier it is to release acrylamide. It is best to cut vegetables into larger pieces.