Fresh vegetables: How to use it for safety?

Fresh vegetables and fruits play an important role because they contain vitamins, minerals and fiber . both beneficial for health and prevention of diseases. However, how to use fresh vegetables and fruits properly for processing is still something that many people still wonder.

Nutritional value from fresh vegetables

Vegetables are important in providing fiber. Although this fiber is not digested or absorbed, it works to increase intestinal motility, prevent constipation. This is very important in avoiding absorption of harmful substances for the body. In addition, fiber also promotes the absorption of the body for 3 groups of foods: protein, fat, sugar.

Besides, fruits and vegetables also contain vitamins and minerals that are essential for the development of children, contributing to the prevention of infections and cardiovascular diseases and inhibiting the development of malignant tumors. Therefore, according to research, every day we need to provide our body with 400g of vegetables. Want vegetables full of substances, it is best to eat raw. Nutritionists recommend that at least one type of meal is eaten such as cucumber, tomatoes . and should be eaten 2-3 times during a meal.

Tips to handle vegetables ensure nutrition

Washing vegetables: Fresh vegetables are a suitable environment for bacteria to grow, as well as the potential of residues of pesticides. The simplest and most secure way to do this is to wash vegetables under a clean and strong tap.

With green vegetables with big leaves: be careful to peel and wash each vegetable stalk, each leaf of vegetables, wash this side surface and then to the other side of the surface gently, not in a hurry.

For small leafy vegetables: wash in pots with clean water several times. Then wash each small piece with your fist under the faucet.

Fresh fruit: after washing under clean water several times, use a clean paper towel to dry to remove the remaining bacteria, before eating should peel.

Processing: Do not "store" vegetables in the refrigerator for too long. Many people have a habit of going to the market once a week, food will be left in the refrigerator to eat gradually. This approach is both convenient and time-saving, but do you know: every day, green vegetables lose a large amount of nutrients.
Stir fry small vegetables, but make the vegetables without eye-catching green color, but cook at high temperature, the vitamin C and B1 will be very soluble and evaporate. So when cooking stir-fried vegetables, turn down the heat, add a little vinegar to retain the vitamin. There are some of the best vegetables to eat raw like cucumbers, tomatoes, etc.

Eat as soon as you prepare: Just pick up the vegetables from the saucepan when it is time to eat to keep it warm but as such, the effort you spend on that dish is almost meaningless, as most of the nutrients in The vegetable has melted. The best way is to enjoy as soon as you have finished processing, while helping you feel the best taste and benefit the body.

When frying, cooking lots of nutrients in vegetables that have been dissolved in the soup, it is a waste to not drink it.