Mistakes when eating vegetables many people suffer

Soaking vegetables in salt water to kill bacteria, cooking too long, not peeling, slicing fruits before washing . are common mistakes when eating vegetables.

Associate Professor, Dr. Nguyen Duy Thinh, Institute of Food Technology, Hanoi University of Technology, said high-risk vegetables contain parasites due to planting mainly in ponds, lakes and watering with dirty water, Fresh fertilizer. Eating green vegetables that have not been washed or processed thoroughly makes the types of helminths, dog cat roundworms, liver fluke . enter the body.

1. Soaking vegetables in dilute water does not eradicate the helminths as many people think , the amount of chemicals sticking on vegetables also does not decrease significantly, the taste can be changed. Soaking vegetables for too long (over 10 minutes) can lose nutrients. You need to clean and rinse several times with clean water, wash each leaf directly under running water to eliminate helminth eggs, pathogenic bacteria and residues of pesticides that are still sticking on vegetable leaves.
2. It is possible to soak vegetables with vinegar to kill bacteria, viruses, break chalk, feathers outside vegetables. The 10% vinegar mixture will kill up to 90% of bacteria, no studies have shown that vinegar completely removes pesticides. If washing vegetables with vinegar, you should rinse with clean water again. Even homegrown plants need to be washed.
3. Raw vegetables have a high risk of infection so many people do not eat. Meanwhile raw vegetables including fish lettuce, marjoram, laksa leaves, perilla, basil, lettuce, coriander . are good for health such as rich in fiber, vitamins, antibacterial and anti-inflammatory. , reduce spasm pain, stimulate digestion, increase appetite . To ensure safety when eating, you need to wash, drain and not completely remove. People with digestive disorders, irritable bowel syndrome, colitis or pregnant women should limit eating.
4. Wash vegetables before cutting , cutting to ensure that the vitamins are kept in vegetables. Clean the surface of the kitchen, cutting board, knife after peeling and before cutting the vegetables with warm water and soap. After cooking the vegetables, always let the vegetables be fresh, not withered and lose nutrients. If you are too busy, wrap the vegetables in your bag so as not to disperse bacteria and keep the refrigerator clean.

Boil or stir-fry vegetables, do not cook too long and put too much vegetables in the pan, losing the flavor of vegetables.(Photo: Wiki).

1. When cooking, you need to align the time, open the lid and not cook too long to lose the natural vegetable color . Some tubers like carrots and potatoes take longer to cook than beans or leafy greens. If you cook a mixture of vegetables, start with the most ripe vegetables, then finally to the ripe vegetables.
2. Limit too much vegetables to a pan to boil or stir-fry. The reason is that too much raw material causes the temperature in the pan to decrease, unevenly distributed, long-fried vegetables can cause the nutrients in the vegetable to reduce, vegetables cannot keep the inherent green color.
3. Should buy vegetables at reputable and originating establishments. Limit unusual seasonal and green fruits and vegetables. Tubers, fruits should be selected intact, healthy, not crushed.

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