Most people do not pay attention to the order of washing and cutting vegetables when cooking, thinking that it does not make a difference. However, the order of cutting and washing does have a slight impact on the nutritional value of the food, which can result in different outcomes when consumed. The main difference is in the deficiency of vitamins, especially B vitamins and vitamin C. When vegetables are cut before washing, the direct contact area between the vegetables and water increases significantly, causing the loss of water-soluble vitamins and some minerals.
Cutting vegetables first and then washing them also increases the chance of bacterial contamination on the surface of the vegetables, posing a significant health risk.
B vitamins and vitamin C are abundant in vegetables, especially vitamins B1, B2, and D. When vegetables are cut before washing, water-soluble vitamins can be lost through the cut surface. There are two ways in which vegetable nutrients are lost: the smaller the cut pieces, the larger the surface area in contact with water, and the faster the nutrient loss; the more times vegetables are rinsed or soaked in water, the more vitamins are lost. Additionally, exposure to air can also cause the oxidation of vitamin C in vegetables. Similarly, the smaller the cut pieces and the longer the vegetables are left, the more their nutritional content is destroyed.
If the whole vegetable leaf is directly washed, the contact area between the vegetable and water is minimized, ensuring that the loss of vitamins is minimal.
Therefore, the method of washing vegetables is crucial as it is closely related to human health. It is important to remember that the order of cutting and washing vegetables cannot be reversed: washing should be done before cutting, not the other way around.
When washing vegetables, plain water is sufficient. It is best not to use cleaning agents because it is difficult to completely rinse off the residue on the leaves, and not all pesticides can be effectively cleaned with cleaning agents. If pesticides are not thoroughly washed off, it can increase the toxicity of the cleaning residue, which is even more harmful to health. Soaking vegetables in rice water for about 10 minutes can effectively remove pesticide residues.
A friendly reminder:
When storing vegetables, do not wash them completely before storing. Although washing can remove most microorganisms, there will still be some remaining. Additionally, washing can damage the wax on the surface of the vegetables, indirectly providing an entry point for microorganisms.
