Fresh vegetables contain a lot of water, while their starch, protein, and fat content are very low, so they cannot be used as the main energy-supplying food. However, they are an important source of minerals, dietary fiber, and vitamins. In recent years, eating vegetables has become a new trend in healthy eating. But did you know, you might be eating them wrong...
I. Often eating tomatoes before a meal
Tomatoes should be eaten after a meal. This way, the acidity can be greatly reduced when gastric acid mixes with food, avoiding an increase in intragastric pressure that can cause gastric distension, leading to symptoms such as abdominal pain and stomach discomfort in babies.
II. Mixing carrots and radishes to make a puree
Do not grind carrots and radishes into a puree together. This is because carrots contain an enzyme that destroys vitamin C, which will completely destroy the vitamin C in the radishes.
III. Washing mushrooms too thoroughly or soaking them in water
Mushrooms contain ergosterol, which turns into vitamin D when exposed to sunlight. However, excessive washing or soaking before eating will cause a significant loss of nutrients. Mushrooms should also not be cooked in iron or copper pots to avoid nutritional loss.
IV. Excessive consumption of carotene
Although carotene is very nutritious for people, it should be consumed in moderation. Drinking too much vegetable juice made from carrots or tomatoes can cause carotenemia, which turns the facial and hand skin orange-yellow. It can also lead to loss of appetite, unstable mental state, irritability, and even poor sleep, accompanied by night terrors, crying, and talking in one's sleep.
V. Eating bitter gourd that has not been blanched in boiling water
The oxalic acid in bitter gourd can hinder the absorption of calcium from food. Therefore, before eating, bitter gourd should first be blanched in boiling water to remove the oxalic acid. People who need to supplement a large amount of calcium should not eat too much bitter gourd.
VI. Eating too much spinach
Spinach contains a large amount of oxalic acid and should not be eaten in excess. Oxalic acid in the human body combines with calcium and zinc to form calcium oxalate and zinc oxalate, which are not easily absorbed and excreted. This affects the absorption of calcium and zinc in the intestines, easily causing calcium and zinc deficiency, leading to poor development of bones and teeth, and also affecting intellectual development.
VII. Eating uncooked bean sprouts
Bean sprouts are tender, delicious, and nutritious, but they must be thoroughly cooked before eating. Otherwise, eating them can cause adverse reactions such as nausea, vomiting, diarrhea, and dizziness.
VIII. Storing cooked chives for too long
Leftover chives can become toxic. Chives are best cooked and eaten immediately and should not be stored for long. If stored for too long, a large amount of nitrate in them will turn into nitrite, causing a toxic reaction. In addition, people with indigestion should not eat chives.
IX. Braising green leafy vegetables for too long
Green leafy vegetables should not be braised for too long during cooking. Otherwise, the nitrates in the green leafy vegetables will turn into nitrites, which can easily cause food poisoning in babies.