Don’t think that vegetables do not simmer water are just "lazy". These 4 types of vegetables must be simmered.

When family members make fruit spinach

I will use water to simmer the spinach first

It is said that it can remove the ingredients that are harmful to the body in the dishes

Then the common vegetables in life

What ingredients are not good for health?

Which vegetables are best to simmer before eating?

Cold water pot or hot water pot during water?

Will the nutritional ingredients be lost when the vegetables are simmered?

I will explain to you at one time today

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01

Which ingredients in vegetables may be bad for health?

Some of the ingredients that affect the digestion and absorption of other nutrients in many vegetables are called anti -nutritional factors.

Oxalic acid

Vegetables: spinach, pods, purslane, beetroot, etc. are all vegetable crops with high oxalic acid.

Health risks: After being eaten into the human body, oxalic acid is easily combined with calcium and iron and other mineral elements in the body, which affects the absorption of these minerals and trace elements. In the long run, it may also cause the risk of human stones. In addition, too high oxalic acid content will also affect the taste, and it will feel astringent.

Plant condensate

Vegetables: Bean vegetables contain more plant condensate, such as vegetable beans, cowpeas, red kidney beans, etc.

Health risk: It is a type of non -immune sources of sugar binding protein. After the body is absorbed, it will be attached to the surface of the small intestine to affect the absorption and digestion of nutrients. In addition, too much plant condensation can cause poisoning incidents such as nausea, vomiting, and diarrhea.

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02

Which vegetables must be simmered before eating?

Verpic acid vegetables

Spinach, purslane, white white, bamboo shoots, pods, beets, celery, coriander.

Although some vegetables are high, they do not have to be too tangled when they eat a small amount of raw food.

Vegetables containing nitrite

香椿营养丰富，但香椿烹饪前，建议先焯水，香椿中含有硝酸盐和亚硝酸盐，虽然达不到让人中毒的水平，但是对于幼儿、孕妇以及年纪大的人来说，消化能力、 The metabolic capacity is relatively weak. Takes that are too much to eat can easily be converted into nitrite in the body, which may cause poisoning and even increase the risk of carcinogens.

Vegetables containing colchicine with autumn water

Fresh daylily contains a substance of the collateral of autumn water. After the gastrointestinal absorption, the toxic two autumn water sedthrine may be formed. If you eat too much, you will have poisoning symptoms such as abdominal pain and diarrhea. Therefore, it is best to eat dried daylily. If you want to eat fresh, it is recommended to remove the vegetables of the daylobe before eating, then simmer for more than ten seconds, and soak in cold water for 1 hour, which can reduce the toxicity.

It's hard to clean vegetables

West blue flowers, cauliflower, etc. Due to the special shape, it is difficult to clean. It is best to soak in salt water for half an hour before eating, and then simmer water to help remove dust and pesticide residues.

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03

Cold water pot or hot water pot during water?

Suitable for vegetables with cold water pots

Bamboo shoots, potatoes, yam, radish

Suitable for vegetables with hot underwater pots

Spinach, Western Blue Flower, Celery, Rapeseed

Precautions for correct water

1. Avoid too long time to simmer water

"Wide water and fire, fast -forward and fast out" help reduce the loss of nutrients.

2. Try not to cut a small piece

After cleaning the vegetables, simmer the water as much as possible, which can be as small as possible to avoid the loss of nutrients.

3. Add some salt and oil when simmering water

If you want to keep the vegetables green green, you can add some salt and oil when you simmer, which helps to prevent oxidase from destroying chlorophyll.

4. Put in ice water to keep a crispy taste

You can put it in ice water to cool down quickly, and then cook, so that the vegetables can be kept crispy.

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04

Will the nutritional ingredients be lost when the vegetables are simmered?

The softer vegetables will lose vitamin C and mineral elements

Through the experimental results, during the process of spinach in the process of simmered water for 1 minute to 3 minutes, vitamin C or mineral elements show a significant decline, and soluble sugar also has a similar decline. Therefore Crops can control the water time to control the water from 1 minute to 3 minutes according to cooking habits or eating habits.

The relatively heavy vegetables will lose vitamin C

Through the experimental results, in addition to the significant changes in the 1 minute of celery C, other soluble solids, or mineral elements have not changed significantly as the water time, so vegetables such as celery, simmered water, and water. Time can be appropriately extended the water time according to the eating habits, or the use of consumption, and control it in 3 minutes to 5 minutes.

Soy vegetables will lose a small part of vitamin C

Through the experimental results, except for the slight decline in vitamin C within 1 minute, other such as soluble solids and mineral elements basically did not significantly decrease. Therefore The water of time is controlled in 5 minutes to 10 minutes, or it is high -temperature and long -term cooking.

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