What is the taste of spring?
I think the question is like a thousand Hamlets for a thousand readers.
And I think that the most suitable for the taste of spring is the toon.
As a tree vegetable that is very common in spring, toon has a unique aroma and is very popular with people. In addition, the toon buds contain calcium, potassium and vitamin C, vitamin E and other mineral elements are very rich.
And eating toon, there are seasonal foreign wine, toon tree buds taste in the valley rain before the best, wait until after the valley rain, due to the bud will be fibrous, resulting in poor taste, and its nutritional value has also been "shrunk".
If the toon is not eaten correctly, the body will also suffer?
According to the "Rihuazi Materia Medica", toon can stop sperm and blood, warm the waist and knees, remove the heart, paralyze the chest, wolf fetish and abdominal pain, etc., and eat fat white people. Stroke aphasia study juice suit; heart, spleen and stomach pain, raw research suit, snake dog bite and bad sores, mashing.
Toon is rich in nutrients, and the methods are also varied, which can be eaten fried, pickled pickles, or used as a seasoning, such as small stir-fried toon buds, cold mixed toon buds, toon buds mixed with cold noodles, etc.
However, toon also needs to have some contraindications when eating, if it is not eaten correctly, it may cause greater harm to kidney health.
Eat toon in the wrong way, will damage kidney health?
Toon contains a lot of nitrates as well as nitrite components, which are many times higher than in other vegetables. In addition, the protein contained in toon is also higher than other ordinary vegetables, and once it enters the body, the risk of producing nitrosamines is very high.
If the consumption method is not correct, or if you have some kidney disease, once you eat a large amount of toon, the risk of kidney stones will be relatively high, and it will be more harmful to kidney health.
Which way of eating toon is wrong?
It can be seen that if the way of eating toon is not correct, it will indeed have a certain impact on the kidneys. So, what misunderstandings do we need to avoid?
1. Do not blanch water before eating
The content of nitrite and nitrate contained in toon buds is very high, if it is picked and eaten directly, these ingredients will directly enter the human body, which not only increases the burden on the kidneys, but also has a certain impact on organs such as the gastrointestinal tract.
However, if the toon buds are blanched in boiling water for about a minute before eating, the nitrate and nitrite content will be reduced many times.
Toon buds blanched in boiling water still contain nutrients that are still there and can make the color of toon buds more beautiful.
In addition, there are many people who like to eat some pickled toon. If the toon is not blanched before being pickled, the nitrite content will rise many times over.
When such toon buds are pickled, they contain many times more nitrite than other pickled foods.
Second, eat the old toon
In very tender toon, the nitrite content will be lower. In some older toon buds, there are more of this ingredient. The older the toon bud, the higher the nitrite and nitrate content it contains.
Therefore, when eating toon, you must not eat some old toon.
You know, today's wild plants themselves are becoming increasingly worrying, especially on the side of the road, near the factory wild vegetables, may have more heavy metal content.
If you accidentally pick poisonous and harmful plants, you may also cause food poisoning due to accidental ingestion, so it is recommended that you can still go to the market to buy them.
Of course, when eating toon, you should also pay attention to it, once the toon buds have been picked for a long time, try not to eat it. The nitrite content contained in such toon is also very rich, and once consumed, it is not beneficial to health.
bibliography:
[1] Feng Jinfang,Li Jingguang,Wu Yongning,Zhou Rui,Zhao Yunfeng. Evaluation of nitrate and nitrite contamination status of vegetables in Beijing[J].Chinese Journal of Food Hygiene,2004(05):400-403.