You will definitely eat a lot of vegetables in your life, but have you ever noticed that some vegetables are actually hidden dangers? Not all vegetables can be eaten raw, and some vegetables will not only have health risks if they are not fried, but also have a serious risk of causing cancer! Let's get to know these "dangerous" vegetables.
1. Several kinds of vegetables with their own "poison".
1. Legumes and vegetables.
Such as green beans, lentils, beans, etc., contain toxic substances such as beans and saponins. These substances are easy to cause irritation to the human stomach and intestines, and if they are not blanched in advance or not fully cooked during cooking, in a half-cooked state, these substances are prone to action and cause food poisoning.
Symptoms of food poisoning may include abdominal pain, diarrhoea, numbness in the limbs, and even medical attention in severe cases**. Therefore, in order to ensure the safe consumption of legumes and vegetables, it is recommended to blanch them in advance before frying to ensure that the vegetables are fully cooked. This destroys the toxic substances in it and reduces the risk of food poisoning.
In addition, blanching also helps to remove harmful substances such as oxalic acid and pesticide residues in vegetables, and improves the food safety of vegetables. Therefore, when cooking legumes and vegetables, it is important to pay attention to cooking methods and techniques to ensure that the vegetables are cooked thoroughly to avoid the occurrence of food poisoning.
2. Toon. Toon contains a certain amount of nitrate and nitrite, which have a certain toxic effect. If eaten raw and in excess, it may cause symptoms such as nausea and vomiting, abdominal distension, loss of appetite, and indigestion. In severe cases, it may cause dehydration, electrolyte level imbalances, and may even lead to nitrite poisoning and even an increased risk of cancer. In addition, the oxalic acid content in raw toon is also relatively high, which may affect the body's absorption of calcium.
Before eating, it should be blanched with boiling water, which can remove nitrates and nitrites from the toon to a certain extent, reducing the risk of food poisoning. At the same time, the taste of the toon after blanching will also be better. During the cooking process, it is also necessary to pay attention to moderate consumption to avoid unnecessary damage to the body caused by excessive intake.
3. Vegetables containing oxalic acid.
These vegetables generally have a bitter taste, such as spinach, bamboo shoots, callus white, amaranth, etc. Oxalic acid combines with calcium ions in the body to form calcium oxalate, which affects calcium absorption. In addition, oxalic acid will combine with calcium in the intestine to form calcium oxalate, which is difficult for the stomach and intestines to receive, causing a burden on the body.
Before eating vegetables that contain a lot of oxalic acid, cook them properly, such as blanching them with water. This removes most of the oxalic acid from vegetables, reducing its impact on the absorption of calcium and other mineral elements.
2. How to blanch.
Generally speaking, for vegetables with a bitter taste that contain a lot of oxalic acid, such as spinach, purslane and other leafy vegetables, the blanching time should be 15 to 20 seconds after the water boils. This will darken the color of the leaves and the oxalic acid content will be greatly reduced. For root vegetables, such as coconut white, bamboo shoots, etc., the blanching time can be slightly longer, about 3 5 minutes.
In addition, for other types of vegetables, such as vegetables that are prone to pesticide residues (water spinach, cauliflower, broccoli), it is recommended to blanch for 1 2 minutes, vegetables with high nitrite content (spinach, toon, celery) blanching can remove part of the nitrite, and vegetables that are difficult to wash (yuba, fungus, kelp, shiitake mushrooms) can be blanched for 1 2 minutes to remove impurities.
Please note that blanching should not be too long to avoid losing too much nutrients and taste. At the same time, the vegetables should be removed and drained as soon as possible after blanching to maintain their color and taste. March Creation Incentive Program