Nutritional studies have shown that most vegetables are accompanied by an immune substance called interferon inducer, which can act on interferon genes in human cells, produce interferon, and become "health guards" for human cells. This interferon has the effect of inhibiting the onset of cancer in human cells and its antiviral infection. Because this immune substance cannot withstand high temperatures, it can only exert its effect when raw vegetables are eaten. Therefore, if you can eat raw vegetables, it is best to eat raw; if you can not eat raw vegetables, it is best not to fry too cooked to minimize the loss of nutrition.
In the face of fresh and crisp vegetables, many people will choose raw food because they think that some of the nutrients contained in vegetables, such as vitamin C and its B vitamins, can be easily destroyed during processing and cooking. Helps preserve nutrients. However, not all vegetables are eaten raw, and some vegetables are best eaten in boiling water and some vegetables are not eaten raw.
Here are the most suitable vegetables for eating:
(1) cucumber
Cucumber is accompanied by vitamin C, B vitamins and various trace elements, and its raw taste is cool and crisp. There are many methods for cucumbers to be eaten raw. They can both serve whole fruits as well as slices, silk, cubes and various ingredients such as vermicelli, chicken, and bean curd skins.
From a nutritional point of view, cucumber skin is rich in nutrients and should be preserved raw. In order to prevent damage to the human body from pesticide residues on the cucumber, the cucumber should be soaked in clean water for about 20 minutes before eating raw cucumber. Also, use cucumber as a salad dish, you should mix well and eat immediately, and don't put it in too long, otherwise it will cause vitamin loss.
(2) Tomatoes
Vitamin A is rich in tomatoes, which is very good for eye protection and skin protection. The tomato flavor is sweet and sweet. When you eat raw sugar, it will taste more delicious.
Because of the protective effects of vitamins on cardiovascular and cerebrovascular diseases, hypertension, heart disease patients and the elderly can benefit from health if they can eat two or three tomatoes a day. But you can't eat tomatoes that haven't turned red.
(3) celery
Celery is rich in crude fiber, vitamin PP, and vitamin B: it protects blood vessels and their blood pressure. Celery can be eaten raw or cold, and it can be cooked together with carrot I, cabbage, parsley, etc.
Celery suitable for summer to eat, can help people laxative, adjust potassium and sodium balance; vitamin PP on the human skin, nervous system and its appetite have a certain influence, vitamin B, supplement can prevent fatigue and mouth ulcers.
(4) Chinese cabbage
Raw Chinese cabbage can get rich vitamin C and its vitamin A, helping to prevent digestive ulcers. Eat fresh cabbage, which is good for eye protection and beauty. There are many ways for Chinese cabbage to be eaten raw, such as sweet and sour cabbage, silk cabbage, vermicelli, and tofu skin, cooked pork, will make the taste more delicious. However, if cabbage is stored for too long, there will be many nutritional losses and it is not advisable to eat more.
(5) Radish
Raw radish can not only obtain vitamin C, but also has oily and digestive effects. There are many ways to eat raw radish, such as radish mixed with radish, fans radish, etc., but also peeling when the fruit to eat, sweet crisp and delicious.
Although raw vegetables eat more nutrition, not all vegetables are properly eaten raw:
1 Starch-rich vegetables
Such as potatoes, yam, wolfberry, etc., due to the rich starch, and starch grains are not easy to break, need to be cooked, or can not be digested.
2 with more oxalic acid vegetables
Such as spinach and scallion, long-term eating these things, will affect the body of calcium, magnesium, iron, zinc and other mineral elements, resulting in trace element shortages, leading to skin degeneration, nails, white spots and a series of lesions.
What needs to be reminded is that the vegetables that make salad dishes are best fresh. Some vegetables that are left in the refrigerator for too long will lose their sweet taste and some nutritive elements. They are no longer suitable for salad dishes. However, it is best to finish it on the day because it is easy to deteriorate.
3 vegetables with some toxins
Some grains of legume vegetables contain a toxic protein called coagulin. If eaten raw, it will cause red blood cells in the blood to accumulate, causing nausea, vomiting, and diarrhea. In severe cases, it may cause death. However, when such foods are cooked, toxic proteins lose their toxicity and can be eaten with confidence.
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