Vegetables are one of the essential foods in people's daily diet, providing various vitamins and minerals necessary for the body. Nowadays, people are increasingly pursuing nutritional and refined vegetables, but there are still many misconceptions that cannot be avoided. Let's summarize the misconceptions about nutritional vegetables below.
1. Preference for stir-frying vegetables
Many people who are trying to lose weight believe that stir-frying vegetables with meat can reduce fat intake. However, vegetables are more likely to absorb fat.
2. Stir-frying with low heat
Vitamin C and B1 are sensitive to heat. Therefore, stir-frying vegetables should avoid using low heat and use high heat instead. Additionally, adding a little vinegar can also help preserve vitamins. Some vegetables are more suitable for cold dishes, such as cucumber and tomatoes.
3. Storing vegetables for a long time
Office workers often like to do a large purchase once a week and slowly consume the vegetables at home. Although this saves time and is convenient, it should be noted that vegetables lose a large amount of nutrients for every extra day they are stored. For example, spinach can lose up to 84% of its vitamin C after being stored for a day at room temperature (20℃). Therefore, the storage time of vegetables should be minimized. If storage is necessary, choose a dry, well-ventilated, and light-free place.
4. Not eating cooked vegetables immediately
Many people like to keep cooked meals in the pot or in a thermos for some time before eating. This also leads to a loss of a large amount of nutrients. Just imagine, the well-prepared meal loses its nutrition because it is not eaten immediately. What a pity!
5. Not drinking vegetable soup
During stir-frying, a large amount of nutrients in vegetables dissolve into the soup. It would be a waste not to drink it.
Many people like to add a little meat when stir-frying vegetables, but this causes the vegetables to absorb more fat. Some vitamins are sensitive to heat, so vegetables should be stir-fried quickly. Vegetables should not be stored for a long time, and a moderate amount of vinegar is beneficial for their preservation. Cooked vegetables should be eaten immediately to retain their nutritional value. If you are making vegetable soup, remember to drink the soup as the nutrients are all in there.
6. The more expensive the vegetables, the higher the nutritional value
Many new varieties of vegetables are priced higher than regular vegetables. Due to the impact of the economic crisis, the price of Chinese cabbage has significantly decreased. However, we cannot say that the nutritional value of Chinese cabbage has decreased. It is still a popular vegetable for many families in the winter. Vegetable prices are mainly influenced by supply and demand, and nutritional value depends on balanced consumption. Various nutrients should be consumed in a balanced manner, rather than solely based on price. Expensive vegetables are not necessarily better.
