Many people have always believed that eating raw vegetables is healthier than cooking. Because raw food can prevent vitamin loss, it can bring about maximum nutrition. In fact, these ideas are wrong, because vegetables contain more nutrients than Vitamins, and raw vegetables are easy to produce harmful substances.
Eat vegetables, don't just stare at vitamins
Why eat vegetables? The presence of traditional seven major nutrients plus modern tens of thousands of plants contains enough chemicals to sum up the goodness of vegetables, because their natural collocation can only be obtained in the original ecological products. Therefore, each side dish, each fruit is so wonderful, not a vitamin you are so low and so simple. Therefore, nourishment from vegetables can be fully achieved only by eating and eating all the time.
Raw vegetables have hidden troubles
Eating raw vegetables is very popular because people are convinced that it can avoid nutrient loss caused by cooking. The problem is that the nutrition of vegetables is preserved without processing, but the toxic and harmful substances are also unscathed.
Which vegetables are used more
Many people like to eat cowpea, Chinese cabbage, cabbage, cauliflower, Chinese cabbage, leeks, chilli and eggplant. The same insects also love to eat, especially cowpea and eggplant. Therefore, these vegetables have the problem of pesticide residues, affecting the safety of food. The pumpkins, sweet potatoes, carrots, onions, garland chrysanthemum, green onions, parsley, lettuce, tomatoes, and other vegetables are naturally much safer because they do not need to be used to drive pests.
In addition, the degree of nitrate pollution in roots, stems and leaves is much higher than that of flowers, fruits and seeds. Therefore, eat as much as possible melons, fruits, beans and edible fungi, such as cucumbers, tomatoes, green beans, mushrooms and so on. Pay attention to add some vitamin C to block the formation of nitrite, thus reducing the potential danger of leaf vegetables.
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