Fresh vegetables contain a lot of water, while their starch, protein, and fat content are very low. They cannot be used as a primary source of energy, but 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. Eating tomatoes before meals
Tomatoes should be eaten after meals. This way, the acidity can be greatly reduced when gastric acid mixes with food, avoiding increased pressure in the stomach that can cause gastric distension, leading to symptoms like abdominal pain and stomach discomfort in children.
II. Mixing carrots and radishes into 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. Cleaning 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 pans to avoid nutritional loss.
IV. Consuming an excessive amount 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 lead to carotenemia, causing the skin on the face and hands to turn orange-yellow. This can be accompanied by loss of appetite, unstable mental state, irritability, and even poor sleep, with symptoms like night terrors, crying, and sleepwalking.
V. Eating bitter melon that has not been blanched in boiling water
The oxalic acid in bitter melon can hinder the absorption of calcium from food. Therefore, it should be blanched in boiling water before eating to remove the oxalic acid. People who need to supplement a large amount of calcium should not eat too much bitter melon.
VI. Eating too much spinach
Spinach contains a large amount of oxalic acid and should not be eaten in excess. Oxalic acid combines with calcium and zinc in the body 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 leading to deficiencies that can cause poor development of bones and teeth, and can also affect intellectual development.
VII. Eating undercooked bean sprouts
Bean sprouts are tender, delicious, and nutritious, but they must be thoroughly cooked before eating. Otherwise, consuming them raw can lead to 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 fresh and should not be stored for long. If stored for too long, the large amount of nitrate in them can turn into nitrite, causing a toxic reaction. Additionally, people with indigestion should not eat chives.
IX. Stewing green leafy vegetables for too long
Green leafy vegetables should not be stewed for too long during cooking. Otherwise, the nitrates in the vegetables will turn into nitrites, which can easily cause food poisoning in children.