In the era of new media, healthy eating has become the focus of attention. Vegetables are known to be an indispensable source of nutrients in the daily diet. However, did you know that if vegetables are not handled correctly, it may bring potential harm to the body? Doctors remind that blanching is an effective way to remove vegetable toxins, especially the following five types of vegetables, even if you are lazy, you should blanch them before eating.
First of all, we need to understand the characteristics and safety hazards of different vegetables. Vegetables are rich in nutrients, but they may also contain certain toxins. Toxins come from a variety of sources, including naturally occurring oxalic acid and nitrite, as well as pesticide residues and impurities. Therefore, it is crucial to classify and handle vegetables correctly. Next, we detail five types of vegetables that need to be blanched.
Category 1: Vegetables with high oxalic acid content. Oxalic acid is combined with calcium to form insoluble calcium oxalate, which may lead to stones if ingested for a long time. For example: spinach, amaranth, water spinach, etc.
Category 2: Vegetables with high nitrite content. Nitrite has carcinogenic effects, and long-term intake is not good for human health. For example: toon, bean sprouts, cabbage, etc.
Category 3: Vegetables with more pesticide residues. Pesticide residues may cause damage to organs such as the nervous system and liver. For example: cabbage, rape, cucumber, etc.
Category 4: Vegetables with more foreign body impurities. Vegetables are easy to absorb soil, dust and other impurities during the growth process, which seriously affects the taste and hygiene. For example: cauliflower, beans, broccoli, etc.
Category 5: Other vegetables that need to be blanched. Such vegetables include: potatoes, lotus roots, bamboo shoots, etc.
So, how do you blanch the vegetables properly? First, wash the vegetables and cut them into the right sizes. Then, put the vegetables in boiling water and heat them according to the blanching time of different vegetables. During the blanching process, a little vinegar or salt can be added to preserve the color and texture of the vegetables. Finally, immediately put the blanched vegetables in cold water, cool and drain the water, and then cook and eat.
In the era of new media, paying attention to healthy eating and learning to handle vegetables correctly will make us eat more at ease. The doctor reminded: Not blanching water is equivalent to "taking poison"! Let us pay attention to blanching vegetables and check the body.