Guide:
In our lives, food has always been a special concern for people. So spring, itself is the time when all things grow, vegetables and fruits are more, many people in order to be greedy, do not pay attention to the correct diet, as a result of the trial to taste themselves in the hospital, which is more than worth the loss, therefore, before we eat, we need to simply know, these vegetables should be how to deal with, instead of, pick up and fry, after heating to eat, this will undoubtedly cause a huge potential danger. So what vegetables do we need to eat after processing?
5 kinds of vegetables with "toxins", it is recommended that you blanch them before eating, no matter how lazy you are, don't save this step! Blanching is the most effective and direct way to deal with vegetables, because a lot of toxic substances are melted in water, and they can be decomposed under high temperature heating, so when we eat, we will be more assured and healthier.
What are the specific vegetables that come with "toxins"? Here are 5 kinds, when you eat them, don't be lazy, you must pay attention to them for the health of your family.
The first type: toon
Toon is the golden dish of spring, its seasonality is very strong, if you want to try it, you have to hurry, otherwise you have to wait another year. Toon, as it grows, produces nitrate itself, especially after a long period of stacking, this toxic substance will be more abundant.
For this reason, before eating, we must boil the water in the pot, and then put in the toon to blanch the water, destroy its harmful substances, and reduce one effect on the body.
The second type: bamboo shoots
As the weather becomes warmer, and the rain begins to increase, at this time bamboo shoots also begin to emerge from the soil, so when we eat, we should also pay attention to some, if we eat bamboo shoots, we must blanch them, because bamboo shoots contain hydrocyanate glycosides, which are decomposed into cyanide ions and glycosidase in the body, and cyanide ions will combine with enzymes to hinder cellular respiration, resulting in symptoms of poisoning.
Therefore, don't go directly to fry bamboo shoots for the sake of the so-called freshness, which will cause a great burden on the body, and even eat yourself in the hospital.
The third type: fresh daylily
This kind of can't be eaten directly, because daylily contains colchicine, which has a certain toxicity when it is oxidized to dicolchicine in the body, and adults may cause poisoning when they eat more than 100g at a time, so when we buy daylily, most of them are dry, and some are soaked there after blanching.
If you want to eat daylily, you need to blanch it directly with boiling water, then soak it for more than 2 hours, then squeeze out the water before cooking it.
Fourth: bracken
In spring, wild vegetables sprout, this time of bracken, is the most tender time, many people go to the mountain, pull bracken, a pull is a big bag, but this kind of bracken, in our local words, will not go directly to eat, but to blanch it. According to modern research, bracken contains some benzoxalic acid, quercetin, fern lactamine, protofern glycosides, flavonols, etc., all of which may cause cancer.
Therefore, before we eat it, we should blanch it, and ensure that it can be fully cooked when eating, so that it will be more reassuring to eat.
The fifth: broad beans
Before and after the Qingming Festival, there is another kind of vegetable that is also relatively popular, that is, broad beans, but here I also want to remind everyone that broad beans themselves are also poisonous, broad beans contain a compound called hydrocyanogenic glycoside, which seriously affects human health. In particular, unripe broad beans may also cause nausea, vomiting, dizziness, palpitations, and even life-threatening in severe cases.
Therefore, if you want to eat broad beans, we must pay attention to cooking them thoroughly before eating them to avoid toxic substances ingested into the body and causing discomfort to the body.
【Food Carving】
The 5 kinds of vegetables mentioned here, they have their own "toxins", it is recommended that they should be blanched before eating, which can greatly reduce the content of toxic substances, and will also make us eat more assured, so when we try it in spring, we should also pay attention to it, don't try to save trouble, when it is time to blanch, we should go to blanch, and don't be lazy for the health of our families.
[This article is original by "Xiaotan Shike", and may not be deleted or misappropriated without permission, and infringement must be investigated]