What are the harmful substances in vegetables?

What are the harmful substances in vegetables?

We consume a certain amount of vegetables every day, saying that eating vegetables is good for both health and well-being, at least in terms of the requirements of a healthy diet. Eating vegetables regularly is much healthier than eating meat regularly. However, there are some harmful substances in vegetables. Therefore, everyone should pay attention to when eating vegetables in the future. What are the harmful substances in these vegetables?
I. oxalic acid
Spinach, bamboo shoots, green garlic, leeks, alfalfa, onions, alfalfa, edamame, etc. all contain more oxalic acid.

Hazard: In addition to the taste of oxalic acid, it is more important to combine with calcium in food to form calcium oxalate which is insoluble in water, so that calcium in food can not be absorbed by the body; oxalate can also block iron in food. Absorption; long-term consumption of foods high in oxalic acid may also produce kidney stones (calcium oxalate stones). Some people take these dishes with tofu, chicken, liver and other foods to cook, to the growing children or pregnant women, lactating mothers, thinking that calcium and iron can be supplemented, the result is counterproductive.
Precautions: This type of dish is best cooked with boiling water and then fried before cooking. This will remove some of the oxalic acids.
2. Nitrate and nitrite
Many vegetables can be enriched in nitrates from the soil. Nitrate forms nitrite under the action of nitrate-reducing bacteria. Under suitable conditions (temperature, humidity, pH, etc.), it is beneficial to convert nitrate into nitrite. Fresh vegetables are stored and nitrates are converted to nitrites, which become more and more as the storage time increases.
Hazard: Acute poisoning occurs when the amount of nitrite reaches the toxic dose. Nitrite enters the body and forms a strong carcinogen, nitrosamine, with secondary amines under appropriate conditions in the stomach, causing harm to the human body.
Preventive measures: 1 reduce the use of nitrogen fertilizer in agriculture; 2 eat fresh vegetables.

Be wary of eating vegetables, there are three major misunderstandings
Vegetables are a healthy diet, and we eat a lot of vegetables every day. There is a lot of knowledge about the diet of vegetables on the Internet. Experts suggest that there are some misunderstandings about eating vegetables. If you blindly believe it, it may damage your health. What are the misunderstandings about eating vegetables? The following is a detailed description of the three common mistakes in eating vegetables. Let’s take a look.
1. There are no pesticides in the dishes with insect eyes.
There are no insect eyes that cannot be used as a criterion for judging whether a vegetable is safe. The insect eye can only indicate that the vegetable has been infected with the insect, but it does not mean that the pesticide has not been used.
In fact, there may be more pesticide residues in the dish with insects. The reason is that in order to rescue the dishes of the existing insects, the vegetable farmers can only kill the pests with a large amount of high-concentration and quick-acting pesticides.
Basically used in vegetable cultivation is high-efficiency, low-toxic, low-residue pesticides. Most of the pesticides can be removed by light, washing, etc., and people do not have to worry.
2, superstition “super vegetables”
The nutritional value of each vegetable has its own focus. When eating vegetables, you should follow the rainbow principle. The richer the color of vegetables you eat every day, the better.
Suggestion: Mainly green leafy vegetables, and then add a variety of dark vegetables, such as pumpkin, carrot, purple cabbage, tomato, etc., the combination of nutrients and strong health effects.
It is worth reminding that don’t ignore “white vegetables”. Onions, Chinese cabbage, cauliflower, white radish, etc. all have good anti-cancer effects.
3, buy a dish can eat a week
Nowadays, almost every family has a refrigerator. It is convenient to buy it once a week and keep it in the refrigerator. It is convenient, but it is not conducive to nutrient intake.
Refrigerator cold storage environment can reduce the loss of nutrients in vegetables, but can not stop, the nutritional value is not as good as fresh. Therefore, it is best to buy vegetables with food and to update the vegetable reserves every three days.

Many of the friends in the three misunderstandings mentioned above are “believe in suspicion.” Experts suggest that eating vegetables is learned. If you want to eat healthily, you must understand and master all kinds of vegetable nutrition and cooking methods, so that your body can absorb nutrients and make your body healthier. If you still believe in the misunderstanding of eating vegetables, then quickly correct it.
There are also some vegetables that have certain toxicity, and there may be symptoms of food poisoning after eating. For example, the most common is the green beans, but the reason why they eat the green beans poisoning is that the green beans are not thoroughly cooked, so the toxic substances are not decomposed. Therefore, don’t forget to cook and cook before eating this kind of food in the future.

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