This way when boiled, vegetables are green and beautiful, remove toxins effectively

Open the pot when boiling vegetables

In terms of nutrition, vegetables have a large amount of organic acids, some of which are harmful to the body. These organic acids will evaporate during processing.

So when processing should open the lid to eliminate toxic substances to the body, and also work to retain chlorophyll and magnesium in vegetables.

Boiled vegetables need to eat immediately

You should eat all the vegetables right after boiling so the vegetables will be delicious and most nutritious so you should eat them all right away.

Many people often let vegetables cool before eating, but they do not know that if they eat after 1 hour, they will lose 25% of the vitamin, and after 2 hours, it will lose from 35-47%.

If you prepare it, then reheat it then the vitamin loses up to 90%.

In case you do not eat all, you should discard, should not put in the refrigerator because this is extremely dangerous storage. When storing vegetables in the fridge, the nitrate content of vegetables will turn into nitrite - a carcinogen that is extremely harmful to you and your family.

In addition, housewives should also know a few other notes when preparing vegetables to ensure intact nutrients but still eliminate toxins, harmful bacteria.

Wash vegetables directly under running water

Fresh vegetables contain lots of worm eggs, bacteria as well as plant protection drugs, sometimes with chemicals to stimulate growth. To get rid of these toxins, washing vegetables through 3-4 times of water is not really guaranteed.

The best way to get rid of bacteria and chemicals is to wash vegetables directly under running water. This is a great way to wash out any pesticide residue left on the leaves. For vegetables grown in water should be more careful because they contain many bacteria, worm eggs, parasitic eggs that the naked eye can not see.

Do not soak vegetables for too long in water

Many people think that green vegetables are sprayed with too many toxic chemicals and soaked vegetables in water pots from morning to afternoon, even overnight, to eliminate toxins in vegetables.

However, this is a wrong thought because according to the principle of osmosis, if soaking vegetables in water for a long time, foreign water will penetrate into vegetables to reach the equilibrium state. Until the cell wall is broken due to excessive water penetration, the cytoplasmic solution will dissolve with the external water environment. Therefore, the nutrients in vegetables are also dissolved with the external water environment.

Do not cut vegetables before washing

The habit of most housewives is to cut vegetables first, then wash them. However, you should follow the opposite procedure: wash first, cut later to ensure nutrition and hygiene.

Because cutting vegetables before washing will increase the contact area of ​​the vegetables with water, making the nutrients in vegetables, mainly water, vitamins and minerals, soluble in water, especially vitamin C. other nutrients such as B vitamins or minerals and water-soluble proteins are similarly lost.