Recommended Cold Dishes for Different Groups
Patients with hypertension and hyperlipidemia: A cold dish of celery and black fungus, with vinegar and mashed garlic. It has the effect of lowering blood pressure and lipids.
Patients with diabetes: A cold dish of bitter melon, with salt and vinegar. It has the effect of lowering blood sugar.
Patients with obesity: All types of cold dishes are suitable because they are low in calories. The watermelon rind, a seasonal specialty, is a great ingredient for weight loss. When consumed as a cold dish, it has the effect of promoting urination and aiding digestion.
Women: A cold dish of celery and lily bulbs, which has the effect of nourishing yin and enhancing beauty.
Anemia patients: A cold dish of spinach and black fungus, rich in folic acid and iron, which can replenish blood.
Children: A variety of salads made from common vegetables like cucumbers, tomatoes, carrots, pumpkins, and potatoes, sometimes with added tuna, ham, etc. Although an import, they are nutritious, well-balanced, and their taste is very appealing to children, making them a good choice.
Selection of Ingredients for Cold Dishes
Whenever possible, choose some pollution-free and organic vegetables. This is because these vegetables contain fewer harmful substances, and there is no need to soak them for a long time when washing, which can greatly reduce the loss of water-soluble vitamins C and B, as well as some plant active compounds.
Preparation and Consumption
Not all vegetables can be used for cold dishes. For example, starchy vegetables like potatoes, taro, and Chinese yams must be cooked, as they are difficult to digest when raw. Some beans, such as kidney beans and edamame, contain toxic proteins and can easily cause food poisoning if eaten raw, making them unsuitable for cold dishes. Even if used in a cold dish, they must be cooked first.
Spinach, amaranth, water spinach, bamboo shoots, and water bamboo all contain a high amount of oxalic acid. In the intestines, oxalic acid combines with calcium to form insoluble calcium oxalate, which interferes with the body's absorption of calcium. Therefore, these vegetables must be blanched in boiling water before being made into a cold dish to remove most of the oxalic acid.