According to Chinese people's habits, most vegetables are eaten after being cooked. In Western diets, most vegetables are raw. From the perspective of nutrition and health care, vegetables are good for raw food.
The benefit of raw vegetables is to maximize the retention of vitamins and trace elements in vegetables. Vitamins, carotene, and volatile oils in vegetables can stimulate resistance and increase the phagocytic function of immune cells.
Raw vegetables can fight cancer. Many vegetables contain an interferon-inducing agent that stimulates normal human cells to produce interferon, which in turn produces an antiviral protein that can only be achieved on the premise of raw food. Antiviral protein can inhibit the growth of cancer cells, but also can effectively regulate the body's immune system, activate macrophages, and thus play a role in cancer prevention and anti-cancer. For example, radish contains an interferon inducer. The specific method of eating raw food is to eat 15 grams a day, to eat slowly, once a day, long-term adherence. Provides a good opportunity for teeth chewing.
Raw food vegetables help the health of the mouth and teeth. Full chewing can stimulate the secretion of saliva, help food digestion, but also enhance the self-cleaning effect of the mouth, which is very important for the elderly oral health care.
There are treatments or adjuvant treatments for many diseases. A lot of practice has proved that "raw food therapy" is beneficial to insomnia, lack of energy, memory loss, high blood pressure, and fundus bleeding. Every morning, one or two fresh tomatoes are eaten on an empty stomach, which has an adjuvant effect on patients with heart and brain diseases; throat swelling can be chewed with green olives or green radish.
Experts suggest that the following methods can be used to eat raw vegetables and insist on drinking homemade fresh vegetable juice daily. Fresh vegetables can be chilled, with vinegar as appropriate and less salt. Carrots, cabbages, beets, cauliflower, etc., can be eaten after minced and fermented to produce active enzymes. The benefits of cooked vegetables are beneficial to the absorption of carotene.
Dark green and yellow vegetables are rich in carrots, and cooked food is better. For many vegetables rich in carotene, oil frying or cooking in broth will significantly increase the absorption and utilization of carotene. Cooked food can greatly reduce the volume of vegetables, making it easy for people to eat about 300 grams of vegetables at a meal. If raw food is eaten, it will cause vegetables to be too bulky and have a bad taste. It is difficult to meet the standard for the amount of vegetables consumed in a day, thus limiting the supply of nutrients. It should be noted that although vegetable cooked food vitamin C is easily destroyed, vegetables have relatively stable other nutrients (such as calcium, iron, etc.) and a lot of dietary fiber, which will not be lost due to heating. Losses of carotene, vitamin B2, etc. in general cooking are also low, and these important nutrients can still play a role in human health after cooking.
During the cultivation of vegetables, due to the pollution of water, soil, and the environment, pesticides and chemical fertilizers are invaded in varying degrees, and toxic pollution is inevitable. It is self-evident that the advantages of the vegetables in eating and cooking after heating and cooking are beneficial to health.
The vitamin C and folic acid contained in fresh vegetables, as well as biologically active substances with antiviral and anticancer effects, are easily destroyed during heating. In cooked foods, in order to protect nutrients and eliminate pathogenic bacteria, the term “high temperature for a short time†should be used. The principle is carried out. Add salt before cooking, to reduce the loss of vegetable juice, add a small amount of vinegar or tomato pieces in cooked food, can increase the preservation rate of vitamin C.
Regardless of raw food or cooked food, pay attention to hygiene and eat as soon as possible. In real life, many people, especially the elderly, prefer to buy a large amount of cheap food before going to market in the farmers' market. They have to eat at home for three or five days, causing the original fresh vegetables to wither until it turns yellow. They also know that such dishes are not suitable for eating, but they are reluctant to throw them away. As everyone knows, regular consumption of such dishes is not only poor nutrition, but also endanger the health. This is because vegetables contain a nitrate substance, which itself is non-toxic, but after being stored for a period of time, the nitrate is easily reduced to nitrite. The combination of nitrite and certain protein substances in the human body can easily lead to canceration of normal human cells, thereby causing harm to human health.
Therefore, it is advisable not to buy a whole lot when buying vegetables. It is advisable to prepare a quantity for one or two days. This will not only prevent the production of carcinogenic substances in the storage process, but also minimize the loss of nutrients.