Eating well is the same as being nutritious
Some people believe that eating more high-end foods like chicken, duck, fish, and meat is nutritious, and that the higher the price of the food, the better the nutrition. In fact, some foods are cheap but have high nutritional value. For example, carrots are much cheaper than winter bamboo shoots, but the nutritional value of carrots is much higher than that of winter bamboo shoots. Another example is lettuce, where only the stem is eaten and not the leaves. In fact, the nutritional value of the leaves is much higher than that of the stem. As long as a suitable cooking method is used, the leaves can still be made into delicious dishes. Plant oil is perfect
An American biochemist reported at a conference held by the National Cancer Institute: "Although the unsaturated fatty acids in vegetable oil are not carcinogenic, they can help in the occurrence and development of cancer." He said with concern: "Many people eat only vegetable oil to prevent heart disease. I hope that in the future, this will not become a reason for the increase in cancer patients." The correct approach is to pay attention to a reasonable combination of the diet and to eat some animal foods appropriately, which is beneficial to physical health. All fruits are rich in vitamin C
In fact, this view is one-sided. Calculating the vitamin C content per 100 grams of fruit, kiwi fruit contains 420 mg, fresh jujubes contain 380 mg, strawberries contain 80 mg, oranges contain 49 mg, loquats contain 36 mg, tangerines contain 30 mg, and persimmons contain 30 mg. However, grapes, figs, and apples each only have 5 mg, bananas and peaches each have 10 mg, and pears only have 4 mg. Therefore, to get enough vitamin C, you should make a selection when eating fruit. Freshly killed and cooked chicken tastes delicious
Chicken fibers are short and easy to digest. However, although the biochemical level of a freshly killed chicken is destroyed, its body tissues are still active. If cooked immediately, the chicken protein will denature and solidify when heated, and moisture will be excreted from the muscles, making the meat tough. Therefore, there must be a process of rigor mortis. After killing the chicken, it must be left for a period of time to allow various enzymes in its body to catalyze the autolysis and hydrolysis of the chicken's tissues. Only then will it taste good when cooked. Chopped scallions with tofu has color, aroma, and taste
Nutritionists believe that tofu contains calcium, while scallions contain oxalic acid. Oxalic acid easily combines with calcium to form calcium oxalate. This calcium oxalate is not easily absorbed by the human body, thus destroying the nutritional effect of tofu on the human body. Carrot and white radish are the most reasonable combination
Many housewives like to cut carrots and white radishes into cubes, shreds, slices, or grind them into a paste to make small dishes with color, aroma, and taste, which are not only beautiful to look at but also refreshing to eat. This way of eating is not scientific because white radish is rich in vitamin C. Once mixed with carrots, the vitamin C will be completely destroyed because carrots contain an ascorbic acid-decomposing enzyme that will destroy the vitamin C in white radish.