Common vegetables do not eat right, you must have eaten like this!

In recent years, green diet and vegetarianism are becoming more and more popular.

Although I often eat vegetables, do you know?

In fact, eating vegetables is very fastidious!

Avoid these misunderstandings when eating vegetables

Eat too much spinach

Spinach contains a lot of oxalic acid and should not be eaten too much.

Eat undercooked bean sprouts

Bean sprouts taste delicious and nutritious, but they must be fried when eating, otherwise there will be nausea, vomiting, diarrhea, dizziness and other uncomfortable reactions.

The leek is cooked and stored for too long.

The leek became poisonous overnight. Leek had better be cooked and eaten now, not for a long time. If stored for too long, a large amount of nitrate in leek will be converted into nitrite, causing a toxic reaction. In addition, people with symptoms of indigestion should not eat leeks.

Eat green leafy vegetables braised for a long time

Green leafy vegetables should not be braised for a long time when cooking, otherwise the nitrate in the vegetables will be transformed into nitrite, which can easily lead to food poisoning.

Often eat tomatoes before meals

Tomatoes contain a large number of colloid, fruit, gossypol and other ingredients, these substances are easy to react with gastric acid and condense into insoluble lumps, which may block the outlet of the stomach and increase the pressure in the stomach. cause stomach dilatation, even produce severe pain. After eating tomatoes, stomach acid is fully mixed with food, which greatly reduces the concentration of stomach acid and will not form a lump.

Lentinus edodes are washed too clean or soaked in water

If you wash too much or soak in water before eating, Lentinus edodes will lose a lot of nutrients. Do not use iron pot or copper pot when cooking mushrooms, so as to avoid nutritional loss.

Excessive consumption of carotene

Although carotene is of great benefit to the human body, drinking too much vegetable juice made of carrots or tomatoes may cause carotenemia and make the skin of the face and hands orange. There will also be loss of appetite, mental instability, restlessness and other adverse reactions.

Which vegetables can't be eaten raw?

01

Legume vegetables

If people eat undercooked legumes and vegetables, it will cause symptoms such as nausea and vomiting. If the situation is serious, the eaters' lives will be at risk. The toxic substances contained in beans will lose their activity after full heating, so they must be cooked and eaten.

Broad bean grains and pollen contain a nestin called Vicia faba toxin, which destroys red blood cells. When people eat broad beans that cannot be cooked thoroughly, they will induce hemolytic anemia, which is the famous "broad bean disease". So be sure to stir-fry and cook it thoroughly.

02

Potato vegetables

Because potato vegetables contain toxic glycosides, they are not suitable for eating raw. Cassava root contains cyanogenic glycosides, if it is not soaked and cooked, cyanogen hydroacidosis will occur after human consumption.

The solanine (solanine) contained in potato tubers is extremely high in the light-green cortex, which can be 10 times higher than normal tubers, and will not be destroyed even after cooking, so germinated potatoes cannot be eaten.

03

Nitrate-rich vegetables

Vegetables such as spinach and mustard are rich in nitrate. Nitrate itself is very toxic to the human body, but under the action of microorganisms in the human body, it will be transformed into nitrite and combine with nitrogenous compounds in the gastrointestinal tract (such as secondary amine, tertiary amine, amide, etc.) to form a strong carcinogen nitrosamine. there is a risk of carcinogenesis of the digestive system.

This kind of vegetables not only cannot be eaten raw, but must be thoroughly cooked before they are suitable for consumption. Therefore, the "instant-boiled mutton style" diet is not advisable.

04

Vegetables that contain more oxalic acid

Spinach, bamboo shoots, Zizania caduciflora and other vegetables with more oxalic acid, even if cold should be scald with boiling water to remove most of the oxalic acid contained in the vegetables. Oxalic acid in the intestinal tract will combine with calcium to form calcium oxalate, which is difficult to absorb, which interferes with the absorption of calcium and leads to calcium deficiency in the body.