The heat is hot, and many people are prone to loss of appetite. When they don’t want to eat, they choose to eat some raw vegetables as an appetizer. Although many vegetables can be eaten raw, there are three kinds of vegetables that are relatively more suitable for raw consumption, not only for better preservation of vitamins. Down, but also conducive to some nutrients to play a role. Are you eating right?
white radish
In summer, white radish can be eaten regularly. White radish is rich in vitamin C, which can inhibit melanin synthesis, prevent fat oxidation, and prevent lipofuscin deposition.
In addition, white radish is low in calories, and it is easy to feel full after eating, which helps to lose weight. The mustard oil and dietary fiber in white radish can promote gastrointestinal motility and excrete some metabolic wastes from the body, thus playing a certain role in "cleansing the intestines".
In terms of eating method, white radish is more suitable for eating raw. The spicy taste of white radish is often proportional to its efficacy. Frying white radish at high temperature will lead to the loss of many nutrients such as mustard oil.
However, mustard oil is irritating to the gastrointestinal tract. Some friends with weak gastrointestinal function may feel uncomfortable after eating white radish raw. Such people can cook the white radish and eat it.
sweet pepper
Among the common fruits and vegetables rich in vitamin C, sweet pepper is the best, and its content is 5-6 times that of lemon. Color peppers are also a type of sweet peppers. Color peppers of different colors only contain plant pigments of different colors, not genetically modified products.
Vitamin C helps maintain the body's immunity. If vitamin C is lacking, blood vessels will become brittle and prone to bleeding gums, subcutaneous ecchymosis, oral ulcers, and difficult to heal wounds. Even more frightening is that long-term lack of vitamin C may also lead to an increased risk of heart disease, diabetes, cancer and other diseases.
Because vitamin C will be lost during heating, sweet peppers retain their nutrients better when eaten raw, and can be used in vegetable salads, noodles, or sandwiched in homemade sandwiches.
garlic
In summer, the temperature is high and the air is humid, and bacteria are easy to breed. Garlic contains a volatile substance, allicin, which helps to inhibit and kill bacteria. In addition, allicin also has a certain inhibitory effect on the initiation stage of malignant tumors.
So, how to eat garlic so as to retain allicin to the greatest extent?
It is best to eat it raw. If the garlic is very cooked and rotten, the allicin will volatilize in the process. When eating raw, it is recommended to mash the garlic and let it sit for about 10 minutes. At this time, more allicin is produced.
It also needs to be reminded that garlic is not equal to allicin, so people can eat garlic as an ordinary food in moderation, not too much. Generally, adults can eat 2-3 small cloves at a time, otherwise it will stimulate the gastrointestinal tract.
white radishIn summer, white radish can be eaten regularly. White radish is rich in vitamin C, which can inhibit melanin synthesis, prevent fat oxidation, and prevent lipofuscin deposition.
In addition, white radish is low in calories, and it is easy to feel full after eating, which helps to lose weight. The mustard oil and dietary fiber in white radish can promote gastrointestinal motility and excrete some metabolic wastes from the body, thus playing a certain role in "cleansing the intestines".
In terms of eating method, white radish is more suitable for eating raw. The spicy taste of white radish is often proportional to its efficacy. Frying white radish at high temperature will lead to the loss of many nutrients such as mustard oil.
However, mustard oil is irritating to the gastrointestinal tract. Some friends with weak gastrointestinal function may feel uncomfortable after eating white radish raw. Such people can cook the white radish and eat it.
sweet pepper
Among the common fruits and vegetables rich in vitamin C, sweet pepper is the best, and its content is 5-6 times that of lemon. Color peppers are also a type of sweet peppers. Color peppers of different colors only contain plant pigments of different colors, not genetically modified products.
Vitamin C helps maintain the body's immunity. If vitamin C is lacking, blood vessels will become brittle and prone to bleeding gums, subcutaneous ecchymosis, oral ulcers, and difficult to heal wounds. Even more frightening is that long-term lack of vitamin C may also lead to an increased risk of heart disease, diabetes, cancer and other diseases.
Because vitamin C will be lost during heating, sweet peppers retain their nutrients better when eaten raw, and can be used in vegetable salads, noodles, or sandwiched in homemade sandwiches.
garlic
In summer, the temperature is high and the air is humid, and bacteria are easy to breed. Garlic contains a volatile substance, allicin, which helps to inhibit and kill bacteria. In addition, allicin also has a certain inhibitory effect on the initiation stage of malignant tumors.
So, how to eat garlic so as to retain allicin to the greatest extent?
It is best to eat it raw. If the garlic is very cooked and rotten, the allicin will volatilize in the process. When eating raw, it is recommended to mash the garlic and let it sit for about 10 minutes. At this time, more allicin is produced.
It also needs to be reminded that garlic is not equal to allicin, so people can eat garlic as an ordinary food in moderation, not too much. Generally, adults can eat 2-3 small cloves at a time, otherwise it will stimulate the gastrointestinal tract.