Green vegetables are an integral part of our daily diet, they are rich in nutrients such as vitamins, minerals, and dietary fiber, and have many benefits for our health. However, before eating greens, especially some specific greens, we must carry out some processing steps, otherwise it may have negative health effects.
Remember: These 5 kinds of green vegetables, you must add this step before eating, otherwise it is equivalent to "taking poison"!
1. Green vegetables containing oxalic acid
Oxalic acid is an organic acid that combines with calcium in the body to form calcium oxalate, a substance that is not easily absorbed by the body and can lead to the formation of stones over a long period of time. Common greens that contain oxalic acid are spinach, amaranth, beets, etc.
In order to remove oxalic acid, we can use the treatment method of blanching. Blanching can effectively remove oxalic acid from green vegetables, and can also make green vegetables more refreshing.
2. Green vegetables containing colchicine
Colchicine is an alkaloid that has some toxicity to humans. It is mainly found in fresh legumes and some root vegetables, such as beans, celery, spinach, etc. In order to remove colchicine, we can also use the treatment method of blanching. Blanching can destroy the colchicine in greens, making it lose its toxicity.
3. Green vegetables containing pesticide residues
The harm of pesticide residues to human health cannot be ignored. To remove pesticide residues, we can use rice washing water, light salt water, or soda water to soak vegetables. The soaking time should not be less than 30 minutes, so that the pesticide residues on the surface of the vegetables can be effectively removed. For leafy vegetables, it is best to rinse them with clean water before soaking.
4. Green vegetables containing parasites and bacteria
The impact of parasites and bacteria on human health cannot be underestimated. To get rid of parasites and bacteria, we need to soak and blanch the vegetables. This kills most of the parasites and bacteria, making the vegetables safer. For vegetables that are prone to carrying bacteria, such as lettuce salad, we should also pay special attention to cleaning and handling.
When making a salad, chop the vegetables and put them in a bowl and pour the sauce over them, trying to avoid putting the vegetables directly in the salad bowl. This reduces the chance of bacterial growth. Also, when eating vegetables that are prone to carrying bacteria, such as lettuce, it is best to store them separately from other foods to prevent cross-contamination.
5. Green vegetables containing saponins
Saponin is a toxic substance, which is mainly found in leguminous vegetables, such as lentils, soybeans, etc. To remove saponin, we need to cook or blanch legumes and vegetables. This destroys the saponin in the pod, making it less toxic. During cooking, it should be ensured that the legumes-pod vegetables are fully cooked to avoid symptoms of poisoning after consumption.
In addition, in order to reduce the risk of eating legumes, we also have the option to purchase products from reputable producers. Also be careful not to consume unripe legumes, as they usually contain higher levels of saponins.
In summarizing the above five types of greens that require special attention, we can find that blanching is an effective way to remove harmful substances from them. Blanching these greens before consuming them can greatly reduce their negative health effects. At the same time, we should also develop a healthy diet Xi and diversify our diet to obtain a comprehensive nutritional supply. Foods that are good for the body