Although vegetables are highly nutritious, we remind everyone: these three kinds of vegetables need to be blanched before eating, otherwise they will easily hurt the body

"Vegetables" is one of the most indispensable ingredients on the Chinese table. A related research survey shows that more than 90% of the vitamin C necessary for the human body comes from various vegetables.

　　In addition, other vitamins, trace elements, etc., also need to be supplemented by vegetables. Therefore, health experts also recommend that adults should consume at least 3-4 different vegetables every day.

　　There are many vegetables that need to be blanched before they can be made delicious. This makes it difficult for some people to understand. It is obvious that vegetables are much simpler to make than meat, and most of them are green leaves. They look like the type that can be eaten directly. After blanching, the taste has obviously changed, which is simply superfluous.

　　However, the reason why some ingredients need to be blanched is that when eaten directly, they have an extremely poor taste and may have a bitter and sour taste. And some ingredients also contain toxic substances, and direct consumption may cause food poisoning. For example, the following three types of vegetables, if you want to eat delicious, blanching is an indispensable step:

1. Toon

　　The sting has passed, and the earth has regained its vitality. One of the most common delicacy on the family table in spring is "Toona sinensis", which is the tenderest bud growing on the toon tree. It will not only emit a unique fragrance, There are also a lot of nutrients.

　　In traditional Chinese medicine, toon sprouts can also be used as medicine, which can relieve indigestion and invigorate the spleen and appetizers . However, this does not mean that Toona sinensis can be eaten directly, because this ingredient contains a certain amount of nitrate , which will be converted into nitrite after entering the body . Nitrate poisoning .

　　Not only that, nitrite may also be converted into nitrosamines, a class 1 carcinogen in the body . After blanching, most of the nitrates can be removed , making it a healthy ingredient;

2. Daylily

　　This kind of ingredient is actually "forgetting worry grass", which is not only a common delicacy on the table, but also a traditional Chinese medicine. Relevant studies have shown that day lily contains a lot of protein, fat, carbohydrates and trace elements.

　　Its taste is delicious and can play a diuretic, beauty and beauty effect. However, day lily must go through the blanching step before further processing.

　　Because daylily contains a toxic substance called " colchicine" , eating a large amount of it may cause irritation to the urinary system and stomach, leading to symptoms such as nausea, vomiting, abdominal pain and diarrhea .

　　Fortunately, colchicine is a substance that can dissolve in water, so after the day lily is blanched, this substance will be filtered out by the water and become edible ingredients;

3. Spinach

　　Spinach is extremely rich in vitamin C, carotene, protein and iron . However, whether spinach is used in soup or mixed with cold vegetables, it is clinically recommended that you blanch in advance.

　　Because spinach contains a substance called oxalic acid, after it enters the body, it will inhibit the absorption of calcium and reduce the taste of spinach. Long-term intake of large amounts of oxalic acid will also increase the risk of kidney stones and osteoporosis.

　　Finally, I would like to remind everyone that the purpose of blanching any food is not to superfluous, it is to increase the taste of the food and remove the substances that are not conducive to human health in the food.

　　Therefore, you can't omit the blanching process, but you should pay attention not to blanch for a long time, so as not to cause the loss of nutrients and reduce the taste of the food.