In the busy modern life, we often seek fast and convenient ways to eat. However, while pursuing convenience, we cannot ignore the safety and health of food. Vegetables are an indispensable source of things in our daily lives, and most vegetables have the conditions to eat directly raw, such as cucumbers, tomatoes, etc. However, not all vegetables can be eaten raw, and some vegetables contain toxins before boiling water. Especially for some common vegetables, such as toon, green beans, fresh yellow cauliflower, and broccoli, although they are rich in nutrients, they need to be blanched before cooking. In order to protect the health of our family, let's understand the reasons for this.
1. Toon
Toon is a common vegetable, it is rich in vitamin C, vitamin E, fiber and other nutrients, which help promote digestion and strengthen immunity. However, toons contain a toxin called aristolochic acid. Aristolochic acid is converted into carcinogens in the body, which is a certain risk to human health. Therefore, before consuming toon, it is necessary to blanch it to reduce the content of aristolochic acid.
2. Green beans
Green beans are a nutritious vegetable rich in protein, vitamin A, vitamin C and potassium. However, green beans contain a toxin called red beanone, which can cause indigestion and poisoning symptoms. To eliminate the toxicity of red bean, we need to blanch green beans before cooking to ensure that they are safe to eat.
3. Fresh yellow cauliflower
Fresh yellow cauliflower is a delicious vegetable rich in vitamin C, vitamin E, carotene, etc. However, it also contains a toxin called flavanone, which is converted into heterocyclic amines in the human body, causing some damage to the liver and kidneys. In order to reduce the content of flavanoids, we need to blanch fresh cauliflower before cooking to ensure that it is safe and reliable when eating.
Fourth, broccoli
Broccoli is a vegetable rich in nutrients such as fiber, folate, vitamin C and vitamin E, which has many health benefits. However, broccoli also has a toxin called thiocyanic acid. Thiocyanic acid releases cyanide during digestion and is potentially harmful to human health. In order to reduce the thiocyanic acid content, broccoli must be blanched before cooking to ensure safety when consuming.
summary
Toon, green beans, fresh yellow cauliflower and broccoli introduced above are all very common vegetables, and they all have certain nutritional advantages. However, due to their potential toxins, in order to ensure the health of our family, it is important to blanch these vegetables before cooking.
Blanching is an effective method that can reduce or even remove toxins from vegetables by blanching them in boiling water for a period of time. Doing so greatly reduces the potential risks when eating these vegetables, ensuring that we enjoy nutrition while also maintaining the health of our families.
Although blanching may slightly change the taste of the vegetable, this small sacrifice is worth it. While pursuing good food, we must always pay attention to the health and safety of our families.
Therefore, remember this important lesson: for the four vegetables of toon, green beans, fresh yellow cauliflower and broccoli, be sure to blanch before stir-frying to ensure the health of the family, nutrition and safety at the same time.