Vegetable processing tips ensure nutrition

Fresh vegetables is the appropriate environment for bacterial growth, as well as risk exist residual plant protection chemicals. How simple and guarantee safety and hygiene as washing vegetables under clean tap water and strong flows. Each category will have a different washing.

Vegetable leaves are arranged in the form of the most pollution and risk carriers of cholera bacteria due to high e. Coli and Salmonella from the irrigated fresh manure directly on the leaves. So, when buying, should pick cleaning vegetables, dipping through the water and started to wash each leaf, lemon under a rain gutter. The best way to remove the bacteria of cholera was soaked through the water. A water pot about 10 litres only for backs teaspoon (a small spoon) salt soak for 5 minutes.

Fruit vegetables often less pollution than vegetable leaves by climbing scaffolding should primarily result when watered at least taped segment. But fruit vegetables susceptible plant protection drugs due to harvest too early yet to expire quarantined smoking or pollution when preserved. The purchase of should not noodle habit still exist of the Vietnam. Please rinse each result and then wrap the nylon for into the fridge, eat after 2 days. With this way, vegetables still fresh, medium level assurance have time to decompose. The vegetables need to eat right should rinse under water and brine. Avoid dipping salt water and then into the fridge to day because the result easily damaged.

Tuber vegetables generally ensure safer should not need salt water immersion or purple pills. When processing vegetables should wash the shell then Peel and rinse again. This way limiting the external root sheath of sticky dirt into the tuber flesh part has sharpened.

Vegetable flowers are viewed as the most hygienic. The flowers are usually high above and a cavalry charge with plant protection drugs or spray directly into very hard, adherent dirt. When spraying the plant must use the leaves cover the United States side should just wash clean flower processing under tap water is safe.

Seasoning vegetables only need to wash through. Seasoning vegetables like onions, dill or smooth rind fruits like tomatoes, Eggplant balls, fresh peppers ... also need to wash other vegetables such as onions planted also places more dirty vegetables, they can irrigate fresh stool ... so the risk of parasitic infection is very high.

2. processing

Not "store" vegetables in the refrigerator too long. Not a few people have the habit of 1 week to go, the food market will be in the refrigerator to eat slowly. How to do this just the convenience back to save time but you have to know: The days of new vegetables to use exhausted the amount of vitamins contained in vegetables. Hoarding of vegetables can lose up to 50% of the amount of vitamin C. Even when you leave the vegetables in the refrigerator for a few days, you've accidentally made a significant decrease of vitamin. Experts advise us to eat fresh vegetables within 24-48 hours after purchase.

Should do nine vegetables using steam. Boil the vegetables cooked at high temperature and long module will lose the amount of vitamins contained in vegetables. How to make the best vegetables cooked as you please cleaning vegetables quickly, this will help you to protect the vegetable's nutrients and also is the best way to keep the flavor of the vegetables.

Small fire while making sauteed veggies don't have blue eyes but sauteed in cooking at high temperatures, the vitamins C, B1 will be very easy to dissolve and evaporate. So when sauteed vegetable processing should reduce fire, add some vinegar to keep the amount of vitamins. There are some vegetables used best when eaten raw like cucumbers, tomatoes, etc.

A couple of little note when processing:

-Use vegetable juice to make vinaigrette sauce, sauce ... They contain lots of vitamins and minerals dissolve.

-When the boiled potatoes, you should hold the shell such as vitamin fin loss will be less.

-When cooked vegetables, you should let the vegetables into the water is boiling. High temperatures will allow to create a layer of sugar on the surface of the water, not vitamins protect the roadway layer is lost due to evaporation of water.

-Should not cook vegetables too to an inch. Vegetables are eaten when still slightly chewy, so you have a significant amount of vitamin protection of vegetables.

3. Eat right after processing medium

Some people have the habit of just remove the vegetables out of the Panhandle, the Pan when it's time to eat to keep hot but so the effort you spent for the dish that is almost meaningless. Because most of the nutrients in vegetables has dissolved. The best way is that you enjoy immediately after finishing processing medium. This not only helps you feel the most delicious flavor which is very beneficial for the body.

4. Use the spices have extracted from vegetables

Use the product derived from nature with extract of fresh vegetables such as: fresh tomatoes, fresh garlic, fresh pepper, fresh tamarind ... combined with pure spices.=