How to eat vegetables? Look at the "color" to learn food! Through the analysis of the nutritional composition of various vegetables, scientists found that the color of vegetables is closely related to nutrition. Deep color has high nutritional value, light color has low nutritional value, and its arrangement order is "green vegetable - yellow red vegetable - colorless vegetable". 1. Red and purple Common red vegetables: beetroot, red bell pepper, tomato, red pepper and so on. Common purple (blue and black) vegetables: red leeks, purple cabbage, leeks, purple onions, kelp, fungus, etc. Function: Maintain urinary system health, protect cardiovascular and cerebrovascular, enhance memory. 2. Yellow and green Common yellow (orange) vegetables: carrots, squash, yellow bell peppers, yellow cucurbits, etc. Common dark green vegetables: spinach, rape, winter cold, celery leaves, spinach, lettuce leaves, mustard, broccoli, watercress, shallot, garland chrysanthemum, radish sprouts, Dutch beans and so on. Function: Promote the health of teeth and bones, protect eyes, protect cardiovascular and cerebrovascular. 3. Light and dark colors Common light-colored vegetables: onions, garlic, white mushrooms, cauliflower, cabbage, cabbage, cucumber, radish, wax gourd, quail yellow and so on. Function: Improve immunity and protect cardiovascular and cerebrovascular health. The nutritional value of dark vegetables is generally better than that of light-colored vegetables. Dark colors refer to dark green, red, yellow (orange), purple (blue and black) vegetables. Function: Compared with light-colored vegetables, dark-colored vegetables are rich in β-carotene, which is the main source of vitamin A in Chinese residents. It also contains other pigment substances such as chlorophyll, lutein, lycopene, and anthocyanins. And other aromatic substances play a beneficial role in preventing the oxidation of the body and preventing chronic diseases such as cardiovascular disease and cancer. They give vegetables a special and rich color, flavor and aroma, have the role of promoting appetite, and show some special physiological activity. So dark vegetables are recommended: more than half of the total vegetables! How to buy vegetables? Look at the "phase" shopping knowledge 1. Eggplant The tenderness of the eggplant has a great influence on the quality. Judging the old tender eggplant has a reliable method is to look at the eggplant's eyes "size", eggplant "eyes" to judge the old tender. Where is the "eye" of eggplant growing? At the place where the scallops of the eggplant are connected to the fruit, there is a white, slightly greenish banded ring, which is called the "eye" of the eggplant. The larger the eyes, the more tender the eggplant and the smaller the eyes, the older the eggplant. The tender eggplant has a sticky feel and the stiff eggplant is an old eggplant. 2. Potatoes Try to choose round, not broken, the more round the better cut. The skin must be dry, do not have blisters, otherwise the preservation time is short, the taste is not good. Potatoes that grow sprouts contain toxins and are unfit for human consumption. If potatoes are found to turn green, do not eat even light green. Because green potatoes are a sign of the presence of toxic alkaloids, poisoning can occur if eaten. 3. Chili pepper Sharp peppers are much hotter, and the thinner the flesh, the heavier the spicy taste. Persimmon-shaped bell peppers are mostly bell peppers. The thicker the flesh is, the sweeter and crisper it is, and the half spicy bell pepper is somewhere in between. If you pay more attention to nutrition, you can buy red pepper to eat, because the red pepper vitamin C is 0.8 times more than the green pepper, carotene is 3 times more, and the red pepper light weight (small proportion), in the economy is also cost-effective, but the taste is not as good Green pepper crisp. 4. Cucumber Regardless of breed, cucumbers should be tender, preferably with flowers (the corolla remnants in the umbilicus). At the same time, we must pick hard ones. Because cucumbers have a high water content of 96.2%, fresh melon strips are always hard and will only become soft after water loss. But what is hard-hearted may not always be fresh. Because, dipping soft cucumber into water will make it harder. Only the umbilical part of the melon is still soft, and the melon is dull and the remaining corolla is no longer present. It is easily identifiable at the time of purchase. Yam Regardless of what variety is purchased, the skin of the tuber is the focus of selection. The skin is smooth and free of abnormal spots before it can be purchased with confidence. As long as there are any abnormal spots on the epidermis, it means that it has become infected and the food value has decreased. 6. Tomato To buy tomatoes, we must first make it clear whether it is eaten raw or cooked. If you want to eat raw, of course, buy a pink, because this kind of tomato sour taste, eat raw; to be cooked, you should buy as much red tomatoes as possible, this tomato flavor, burning soup and fried flavor are good. In particular, do not buy green tomatoes and tomatoes that have "green shoulders" (green part of the fruit). This tomato is poorly nutritious and contains toxic toxins. We're professional urethro-cystoscopy set manufacturers and suppliers in
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