If you want to take full advantage of the nutrients while eating fruits and vegetables for health care, nutrition health experts recommend you take note of the following.
Wash first, cut afterwards
Most of the nutrients contained in vegetables are dissolved in water, while some people have a habit of cutting chopped vegetables first and then washing them, which will cause the nutrients in vegetables to be lost, leakage into the water during the soaking process.
Therefore, the most accurate method of pre-processing is to clean and then cut, cut, cut.
Be careful not to run out of vitamins
At present, many people who eat vegetables, especially water spinach, have removed all their leaves to keep only the stem with the reason: vegetable leaves often have deep and no use.
In fact, vegetables are the main source of daily vitamin C for our bodies. And vitamin C in green vegetables often concentrates a lot in leaf vegetables. Therefore, do not remove leaves when processing vegetables.
However, it is also not advisable to remove all the stalks of vegetables such as spinach and spinach … Because they partly work and supplement certain nutritional ingredients for the body. Only remove the deep leaves, damaged leaves, the old part of the body with fibrosis.
Eat a variety of vegetables and fruits
Eating unbalanced meals (eating this dish without eating the other) is not inherently a disease, but cocoon eaters will often have poor health. In the plant world that serves the needs of human eating every day, there are hundreds of fruits and vegetables that we can see and can eat them.
If you want to ensure that eating the best vegetables for your health, choose a variety of colors, colors and flavors. For example, groups of green leafy vegetables, fruits, types of bamboo shoots, sprouts, melon fruits, root crops, root plants … classify them into groups and choose to eat evenly daily according to the menu to ensure variety of types at each meal.
Do not store, store vegetables for too long
The vitamin content of vegetables is the most abundant, but when stored too long, the vegetables will become dry and even wilt. Then, the nontoxic nitrates in vegetables will revert back to nitrite, nitrite can make normal hemoglobin become methemoglobin, no longer able to contain and transport oxygen.
In addition, vegetables should not be frozen, the storage temperature cannot be too low, otherwise it will cause the vegetables to lose flavor.
Do not store cooked vegetables overnight
Scientists have proven and determined that the green vegetables after cooking boil out for 15 minutes, vitamin C has decreased by 20%, reduced by 30% in 30 minutes, and reduced by 50% in an hour. More serious is that if you have the habit of eating green vegetables overnight, there is also a risk of food poisoning, not good for health.