What vegetables can't be eaten? What is the harm of keeping vegetables for a long time? do you want to stir-fry over a large fire or a small fire?

90% of vitamin C and 60% of vitamin An in vegetables come from vegetables. in addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health, such as carotenoids, dipropylene compounds and methyl sulfur compounds. But you are also fastidious when eating vegetables. If you eat wrong, it will kill you! Here are nine amazing misunderstandings about eating vegetables.

Long-standing vegetables

Fresh green vegetables, bought and stored at home, will slowly lose some vitamins. If spinach is placed at 20 degrees Celsius for a day, the loss of vitamin C is up to 84%. If you want to preserve vegetables, store them in a dark, ventilated and dry place.

Throw away the parts that contain the most vitamins

For example, when eating bean sprouts, some people only eat the sprouts above and throw away the bean clods. In fact, bean cloves contain 2-3 times more vitamin C than buds. If you squeeze out the vegetable juice when making vegetable dumplings, you will lose more than 70% of your vitamins. The correct way is to cut the vegetables and mix them with oil, then add salt and seasoning, so that the stuffing will not produce soup.

Stir-fry over low heat

Vitamin C and B1 are afraid of heat and cooking. According to the determination, the loss of vitamin C is only 17% for vegetables fried in high heat. If they are fried and then braised, the vitamin C in the dish will lose 59%. So stir-fry should use Wang Huo, so that the stir-fried dishes not only have a good color, but also have less nutritional loss. Adding a little vinegar when cooking is also conducive to the preservation of vitamins. There are also some vegetables, such as cucumbers and tomatoes, which you'd better eat cold.

Don't eat the cooked food right away.

In order to save time, some people like to cook the food in advance and then warm it up in the pot and wait for someone to come and eat together or have the next hot meal. In fact, vitamin B1 in vegetables can lose 25% in the process of heating up after being cooked. Cooked cabbage can lose 20% of vitamin C if it is heated for 15 minutes, another 10% if kept for 30 minutes, and another 20% if it grows to 1 hour. If the vitamin C in green vegetables is lost 20% in the cooking process, 25% is lost in the soup, and if it is heated over the fire for another 15 minutes, it will lose another 20%, a total of 65%. Then we don't have much vitamin C left from green vegetables.

Eat vegetables instead of soup

Many people like to eat green vegetables but do not like vegetable soup. In fact, when cooking, most vitamins are dissolved in vegetable soup. Take vitamin C as an example. After the cabbage is fried, 70% of the vitamin C will be dissolved in the soup, the fresh peas will be boiled in water for 3 minutes, and 50% of the vitamin C will be dissolved in the soup.

Cut vegetables before rinsing

When washing and cutting vegetables, if you cut the vegetables and rinse them, a large amount of vitamins will be lost to the water.

Prefer to eat fried vegetables.

Some people prefer vegetables fried with meat in order to lose weight and not eat fat. Recently, researchers have found that all water-rich vegetables are filled with air between their cells, while the cells of meat are filled with water, so vegetables are more likely to absorb oil. A plate of fried vegetables often contains more oil than a plate of fried fish or fried ribs.

Be a vegetarian and not eat meat

Nowadays, more and more people are vegetarian, which is undoubtedly beneficial to prevent arteriosclerosis. But not paying attention to collocation and being a vegetarian is not a blessing either. Modern science has found that vegetarian diet has at least four major disadvantages: first, the lack of necessary cholesterol, and the right amount of cholesterol has anti-cancer effect; second, insufficient intake of protein, which is a risk factor for digestive tract tumors; third, insufficient intake of riboflavin. It will lead to vitamin deficiency; fourth, serious zinc deficiency, and zinc is a very important trace element to ensure the body's immune function, which is lacking in general vegetables.

Like to eat raw rather than wash.

The pollution of vegetables is mostly pesticide or mold. Pesticide poisoning occurs from time to time when eating vegetables. Vegetables are also parasites of molds, most of which are insoluble in water, and some are even safe and sound in boiling water. It can enter the surface of vegetables a few millimeters deep. Therefore, vegetables must be washed and soaked in clean water, peeled, and thrown away some old yellow rotten leaves. Don't be stingy, especially if you eat them raw, otherwise, it will bring harm to your health.