Cucumber contains decomposing enzymes that destroy vitamin C in other Vegetables
In many restaurants, there is a dish called "big harvest," where carrots, lettuce, tomatoes, cucumbers, and other vegetables are mixed together to make dips. Raw vegetables are indeed conducive to the preservation of nutrition, but there is a cucumber in the dish, and its nutritional value may be greatly reduced. From cucumber alone, it is a tasty and nutritious vegetable. On the palate, the cucumber is crisp, juicy, sweet, and delicious; on nutrition, it contains protein, fat, sugar, vitamins, cellulose, and rich ingredients such as calcium, phosphorus, iron, potassium, sodium, and magnesium. . In particular, the fine cellulose contained in cucumber can reduce the content of cholesterol and triglyceride in the blood, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. Propionic acid contained in fresh cucumber can effectively inhibit the conversion of carbohydrates into fat. Therefore, eating cucumber can reduce weight and prevent coronary heart disease.
Why is it better to have cucumbers in the "big harvest"? Because cucumber contains a vitamin C decomposing enzyme, it will destroy vitamin C rich in other vegetables. The tomatoes in the “big harvest†are typically vitamin C-rich vegetables. If the two are eaten together, the vitamin C that we take from the tomatoes is destroyed by the decomposing enzymes in the cucumbers, which cannot achieve the effect of supplemental nutrition.
In addition to eating “big harvest†in the summer, people often see someone eating a cucumber and eating a tomato; or they have a plate of “tomatoes and scrambled eggs†on the dinner table, and then “cucumber fried meat†on the plate. It is not correct. In addition, the more vitamin C content in foods, the more severe the destruction by the decomposing enzymes in cucumbers. Pepper, cauliflower, kale, bitter gourd and other vegetables also contain more vitamin C, it is best not to eat with cucumber. As we all know, vitamin C is indispensable to the human body, it can enhance resistance, prevent scurvy and fight infection. If there is a serious lack of vitamin C, it may cause gums, subcutaneous bleeding, nose bleeding, menorrhagia and other symptoms. An important way for us to obtain vitamin C in our life is to eat vegetables and Fruits . Therefore, we must eat more fruits and vegetables on the one hand and ingest large amounts of vitamin C. On the other hand, we should eat as little as possible with cucumbers to preserve their nutritional value.
So what's the best cucumber to eat with? The South often uses cucumbers to cook squid, which is considered to be the best summer supplement. You may wish to try doing it. The specific approach is: about 300 grams of fresh sorghum slices, cut into about 5 cm long segments; cucumber slices. Put the pan on a stir, put the oil until it matures, and put it on a simmer until it becomes crispy. Add the garlic, ginger, and cucumber to stir fry. Add salt, monosodium glutamate, and fresh soup. Cook until the soup is milky white. Then add the sago leaves and boil the floating foam into the soup bowl. Sprinkle the scallions and pepper. This dish is rich in nutrients, light and refreshing, and tastes delicious.
From the point of view of traditional Chinese medicine, cucumber is cool, sweet, can thirst, dizziness Jieshi, swelling diuretic, treatment of sore throat, swelling of limbs and other discomfort. However, due to the coldness of cucumber, it is best to eat less of the stomach pain and chronic diarrhea caused by stomach and cold deficiency.
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