The benefits and disadvantages of salad
1, salad appetizing and nutritious
Nutritional studies have shown that raw vegetables can maximize the preservation of nutrients in foods, because some of the essential bioactive substances in vegetables when exposed to temperatures above 55°C will change their internal properties and lose their health functions. For example, vitamins C and B contained in vegetables are easily damaged by processing and cooking. Eating raw materials is beneficial to the preservation of nutrients.
In addition, vegetables also contain an immune substance - interferon inducer, which has the effect of inhibiting cancerous and antiviral infections in human cells. However, this material is not resistant to high temperatures, and only raw vegetables can play its role. Therefore, in everyday life, raw vegetables are best eaten raw so as to minimize the loss of nutrition.
At the same time, compared with cooking methods such as frying, frying, and frying, the cold dishes are less greasy, light and refreshing, and can increase people's appetite and appetizers.
2, the hidden dangers of salad
On the summer table, the tomato-stirred dish is the most popular, not only nutritious but also sweet and refreshing. However, because they like to feed on sugar, wafer sugar, maltose, and sugar syrup, they are mostly eaten through the diet and cause illness. Not only can they cause diarrhea, but they can also enter the intestinal mucosa to form ulcers. Therefore, some people suffer from diarrhoea, abdominal pain, and other symptoms after eating tomatoes and white sugar. Taking drugs to treat dysentery or enteritis does not work.
This shows that for cold dishes, its hidden dangers are untenable. It is important to know that due to the high temperatures in the summer, the proliferation of microorganisms is particularly fast, and it is a season in which digestive tract infections are prone to become popular. The cold dishes, because they have not been heated at high temperatures, are very likely to cause bacterial infections.
In addition, not all dishes are suitable for salad dishes. For example, vegetables containing starch, such as potatoes, taro, yams, etc. must be cooked, otherwise the starch grains do not break and the body cannot digest; some beans, such as yundou, edamame, etc. contain toxic proteins, which can easily cause food poisoning. Even if they are cold, they must be cooked first. This shows that the summer salad can be described as hidden.
When making salad dishes, the following points should be noted:
(1) To make fresh vegetables, you must pick fresh vegetables. Rinse with clean water several times. Dirt in the pits must be digging clean. After the dish is washed, boil hot water for a few minutes, remove it and cut it. Cut the knife and chopping board of the cold-boiled vegetables, it is best to use hot water to sterilize and sterilize. Can not cut the raw meat and cut other unscalded knife to cut cold dishes, otherwise, the front cleaning and disinfection work is equal to white.
(2) When mixing cold dishes, use clean chopsticks and do not mix by hand. In general, salad can be added with onions, garlic, ginger, and vinegar, which can be seasoned and have a sterilization effect.
(3) When making cold-mixed meat dishes, the meat must be cooked and thoroughly cooked. The meat-cutting knife and chopping board must also be separated from the knife and plate that cuts raw meat and lettuce.
(4) How much food should be eaten when making cold dishes, the well-mixed dishes should be eaten once, and the remaining cold dishes are likely to degenerate.
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