What to eat raw vegetables, nutrition
Some common vegetables for salad: fresh as a unique smell, taste crisp, dynamic, and can be eaten raw or only able to distribute hot water Cuan aroma. According to the characteristics of a variety of vegetables, made the following four kinds of categories, allowing you to do cold dishes more delicious and instructive.
For raw vegetables
Most raw vegetables can have a sweet taste and crisp texture, a result of heat will destroy the nutrients and flavor, often just to wash food directly seasoning mix, such as carrots, radish, tomato, cucumber, bell pepper, cabbage heart , cabbage and so on. Select the best pollution-free raw green vegetables or organic vegetables. Under the conditions of production in soilless culture of vegetables, you can rest assured raw. The methods include drinking home-made raw fresh vegetables, fresh vegetable juice or salad, add a little vinegar may be appropriate, less put some salt.
Health and vegetables cooked Safe
Unique type of vegetable smell, taste crisp, often contain a lot of fiber. Wash direct mixing of raw, fresh and tastes great; if mixed with water after hot water Cuan, the taste becomes slightly soft, but it is yet to detract from the original flavor, such as celery, sweet pepper, asparagus, okra, bitter gourd, radish, seaweed, etc.. Radish variety, eaten raw in those juicy little spicy as well, but are cold foods, or cooked food Yin Deficiency are suitable. Some foods eaten raw or cooked food intake of the nutrient composition is different.
For example, tomatoes contain can reduce the risk of prostate cancer and liver cancer risk of lycopene, to intake of food should be cooked. But if you want to intake of vitamin C, raw results will be better, because vitamin C loss during the cooking process easier.
After the consumption of vegetables Cheuk
Starch content of these vegetables are usually higher or a jerky smell, but as long as you can with hot water after Billy has crisp texture and refreshing taste, adjust seasoning mix together can be eaten, such as the following four categories:
The first is cruciferous vegetables such as broccoli, cauliflower, etc., these nutritious vegetables taste better after Billy, in which the rich and easier to digest cellulose.
The second category is more oxalate vegetables such as spinach, bamboo shoots, water bamboo, etc., oxalic acid with calcium in the intestinal absorption of calcium oxalate combined into a difficult, interfere with the body to absorb calcium. Therefore, the cold front will certainly look to use boiled to remove most of oxalic acid.
The third category is brassicas such as turnip, etc., which contain a substance called glucosinolates by hydrolysis to produce volatile mustard oil, with the promotion of the role of digestion and absorption.
The fourth category is the purslane and other wild plants, Cheuk look thoroughly to remove dust and insects, but will also prevent allergies. In addition, lettuce, water chestnuts, etc. is also a good idea before the raw peeled, washed, scalded with boiling water about eat, which is more health, it will not affect the taste and nutritional content.
