Washing only vegetables with cold water causes the toxin to seep back, the whole family is in danger of giving up just before it's too late

Only wash vegetables with cold water

Many people still keep the habit of only washing 3 vegetables and think it is clean. In fact, this way of washing is only true if your vegetables have only dirt and impurities, and if there are chemicals, they will not be washed away.

Washing this vegetable only eliminates the mud, but does not remove all kinds of parasites, want to remove toxins you need to soak through salt water.

Boil vegetables and not eat immediately

When freshly cooked, the vegetables will be delicious and ensure the most nutritious, so you should eat them all right away. Many people often put cold vegetables and then eat but do not know that, if left after 1 hour of eating, they will lose 25% of vitamins, after 2 hours it takes from 35-47%.

If you prepare it, then reheat it, the vitamin will lose up to 90%. So, you should not leave vegetables overnight, nutritional value in vegetables will no longer exist. In case you do not finish eating, you should leave, do not put in the refrigerator because this is extremely dangerous storage.

Boil small fire vegetables

Green vegetables provide the human body with a huge amount of vitamins and minerals. However, improper processing of vegetables makes it easy for vegetables to lose their nutrients.

If you boil vegetables at low temperatures, inadequate temperatures will not retain the green color of vegetables but also dissolve vitamins C and B1 during boiling. Even when you eat a piece of boiled, non-sweet boiled vegetables, you will feel pale and lose your appetite.

Boil vegetables too well

Boiled vegetables will ripen very fast when boiled, even with some vegetables such as vegetable spinach, just a minute to boil you can pick up the vegetables.

The "aristocratic" vegetables such as broccoli are best to steam, eat again. However, many housewives are too careful, afraid of uncooked vegetables so they leave too long.

So, make the vegetables not only crushed but also lose all the vitamins and you will be deficient in nutrients that should have been received from vegetables.

The secret of boiling green vegetables, keeping the nutrients intact

- When the water boils, add some salt to keep the color of the vegetable. A reasonable ratio is one teaspoon of salt per half liter of boiled water.

- Wait for freshly boiled water to boil vegetables because a lot of vitamins are lost and dissolved as soon as vegetables are added to the water. Bring to a simmer, simmer for about 2-5 minutes depending on the vegetables.

- After 30 seconds, vegetable island and maturity test. When the vegetables are cooked, use the peanut to pick it out and drop it into a bowl of clean water with a few cold stones available.

At the same time, the cooking oil layer can help green vegetables longer without discoloration. However, boiled water will have fat, depending on the taste of the family that can be used or not.

- A few drops of lemon or vinegar are also helpful in keeping some vegetables such as cauliflower and carrot. They are also useful in adding flavor to vegetables.