The vegetables that are suitable for salads have some things in common: If the smell is unique and fresh, the texture is crisp and strong, and you can eat raw food or just hot water to scald the aroma. According to the characteristics of various vegetables, the following four classifications can make the salad dishes you make more delicious and beneficial.
Vegetables suitable for raw food Most raw vegetables can have a sweet taste and crunchy texture. Heating will destroy nutrients and textures. Usually, you can simply mix and eat directly, such as carrots, white radishes, tomatoes, cucumbers, and bell peppers. , Chinese cabbage heart, cabbage and so on. It is best to choose unpolluted green vegetables or organic vegetables for raw food. Vegetables grown under soilless conditions can also be eaten raw. Raw methods include drinking homemade fresh vegetable juice or cold-cooking fresh vegetables. Add some vinegar and less salt.
Vegetables that are suitable for both raw and cooked foods These vegetables have a unique odor and are crispy in texture, often containing a lot of fiber. After washing, raw foods can be directly mixed, and the taste is very clear. If hot water is used for boiling, the taste will become slightly soft, but it will not reduce the flavor, such as celery, bell pepper, asparagus, okra and bitter gourd. , white radish, kelp and so on. There are many kinds of radishes, and raw ones are better in terms of juice and less spicy food, but they are cold foods. Some foods are different when they are eaten raw or cooked.
For example, tomatoes contain lycopene that reduces the risk of prostate cancer and liver cancer. But if you want to take vitamin C, the effect of raw food will be better, because vitamin C is easy to lose during cooking. The vegetables that are eaten after the meal are often vegetables with high starch content or astringent odor, but as long as the hot water simmering can have a crisp taste and fresh taste, plus seasoning mix can be eaten, such as the following four categories :
The first type is cruciferous vegetables, such as broccoli, cauliflower, etc. These nutrient-rich vegetables have better taste after cooking, and the rich cellulose is also easier to digest. The second type is vegetables containing more oxalic acid, such as spinach, bamboo shoots, peony white, etc., oxalic acid in the intestine will be combined with calcium into difficult to absorb calcium oxalate, interfere with the body's absorption of calcium.
Therefore, before boiling, be sure to use boiling water to remove most of the oxalic acid. The third category is mustard vegetables, such as the rutabaga, etc. They contain a substance called glucosinolate, which can be hydrolyzed to produce volatile mustard oil that promotes digestion and absorption. The fourth category is purslane and other wild vegetables, which can completely remove dirt and bugs and prevent allergies. In addition, lettuce, quail, etc. before the raw food is also best to peel, wash, boiled with boiling water and then eat, this is more hygienic, it will not affect the taste and nutritional content.
Life Vest Jacket,Inflatable Life Vest,Water Rescue Life Vest,Water Rescue Life Jacket
jiangyin chenyi medical technology co.,ltd , https://www.chenyimed.com