Shannon not only has a unique flavor, attractive appetite, but also has a high nutritional value. It is rich in calcium, magnesium, potassium, carotene, vitamin B, and vitamin C, and is a leader in vegetables. Studies have shown that citron also contains diuretic, detoxifying, hypolipidemic, and hypoglycemic ingredients, as well as rich in polyphenolic antioxidants. Toona sinensis contains more nitrate and nitrite. Improper consumption. Poisoning or carcinogenic risk. Toon must be boiled in boiling water for about one minute before food. The lunar calendar in March is the time when the citron is in season. The savory buds are fragrant, tender and nutritious. It can be called a rare vegetable. But when it comes to food, there is stress. Toona sinensis buds contain more nitrates and nitrites, which may cause poisoning or cancer risk when improperly consumed. In particular, it is important to note that toongrass buds are best harvested before the rain, and those with thick red leaves are top grade. After the rain, the eucalyptus leaves are aging, the taste is not good, the nutritional value will be greatly reduced, and the nitrite content will increase. The data shows that fresh scented buds have a low nitrite content, averaging about 30 mg per kilogram of citrons, and up to 53.9 mg per kilogram in old leaves. Therefore, folks have the idiom of “spring buds before rain, silk sprouts, and spring sprouts after rainâ€. Toongrass sprouts should be eaten early, eaten fresh, and tender. The citron must be boiled in boiling water for about 1 minute before eating. It can remove more than two-thirds of the nitrite and nitrate, and can better preserve the vitamin C and its green aroma quality. Before the snapper was frozen, it must be baked. Research confirmed that when it was frozen for 2 months, the vitamin C content of the burned toon was equivalent to 71% of the fresh product, and only 35% of the fresh product was not burned, regardless of color or flavor. It is more ideal to burn and freeze. The alfalfa sprouts should also be baked before pickling. The pickling time should be kept for a week or more and it is safest to eat. Because the pickle is preserved, the nitrite content will increase rapidly and peak in three to four days. When buying citron, attention should be paid to the difference between citron and skunk. The leaves of the citron have no teeth on their edges. The round glands are on the back of the leaves. They give off a slight aroma after rubbing, while the skunk leaves have sparse teeth on the edges and the strands smell after rubbing. . There is also a spring dish that is not fragrant or smelly and can be eaten as vegetables. In addition, the citron should not eat too much, 30 grams to 50 grams per meal is appropriate, otherwise it is dizzy, blood gas, 壅 pneumatic wind. Also, people with deficiency of spleen and stomach and those who have chronic illness should eat less or not eat. Citron is the most common wild herb in spring. It is rich in vitamins, calcium, magnesium, potassium and other nutrients. It can also treat some chronic diseases. However, it contains high nitrite and nitrate, which can cause poisoning and damage. Physical health, therefore, must pay attention to some matters when eating savory. First, choose the tenderest buds Studies have found that different regions, varieties, and growing seasons have different levels of nitrate and nitrite. The most important thing is that the initial nitrate content of Toona sinensis is relatively low. With the continuous growth of Toona sinensis buds, the nitrate content is also rising. After mid-April, the nitrate content in scent buds in most regions exceeded the standards of the World Health Organization and the Food and Agriculture Organization of the United Nations. In other words, the younger the toon buds, the less nitrate there is, the less nitrite will be produced in storage in the future. Second, choose the freshest camphor bud After mid-April, although the nitrate content in the buds of Toona sinensis rose, the nitrite content was still low. Therefore, if you eat fresh citron buds, you still won't cause nitrite poisoning. However, after harvesting, a large amount of nitrate is converted to nitrite during storage at room temperature, causing safety concerns. The so-called high content of nitrite in Toona sinensis is the reason for this. In other words, it is safe to eat the axillary buds freshly picked from the trees immediately, and the alum buds purchased from the market have already undergone the transportation process, and the nitrite content will increase greatly. If you have already lost a leaf, it will inevitably produce a lot of nitrite. Third, blanching remove nitrate and nitrite If the fragrant buds are not fresh enough, but the aroma is still there, it is a pity to throw them away. Boil in boiling water for about 1 minute to remove more than two-thirds of the nitrite and nitrate, while also better preserve the green of the citron. Whether it's salad, stir-fry or fried squid, it's a good idea to savor it first, which can greatly increase the safety of citrons. Since the aroma components of the citron mainly come from the essential oil, it is a water-insoluble component, so the scalding does not significantly affect the flavor of the dish. Fourth, we must squat before freezing Toon is a seasonal vegetable, and many people like to freeze it and eat it for the first time. However, the taro must be boiled before quick freezing. The data from the study showed that after 50 seconds of blanching, it was not only safer, but also vitamin C was better preserved. At the time of frozen storage for 2 months, the vitamin C content of the burned taro was equivalent to 71% of the fresh product, and only 35% of the fresh burned taro. At the same time, whether it is color or flavor, it is more ideal for hot and frozen. After the scalding, it is packed in a sealed plastic bag and placed in the freezer freezer compartment. It can be stored for more than 1 month to keep it green and aromatic. Fifth, it takes a long time to marinate the buds Many people like to eat citrons with salt for two or three days. This is a very unsafe habit. Because the nitrite content increases sharply after pickling, it peaks in three or four days (at 10% to 20% salt addition), and the content far exceeds the allowable standard. After salting, it can greatly reduce the nitrate content and thus reduce the risk of salting. However, the safest method is to marinate the torreya after 2 weeks until the nitrite content has decreased. edible. Adding vitamin C, tea, ginger, garlic and other ingredients can reduce the content of salt in the pickled nitrite. Sixth, we must eat citron and vitamin C-rich foods together Toona sinensis itself has higher vitamin C content than ordinary fruits and vegetables. If it can eat fresh toon, vitamin C can help block the formation of carcinogenic nitrosamines. If the citron has not been fresh enough, then it may be eaten together with other fresh fruits and vegetables to avoid potential nitrite problems. Studies have shown that when the molar ratio of vitamin C to nitrite is 2:1, the synthesis of nitrosamine carcinogens can be well blocked. Fast Shipping Laser Distance Sensor Hi there, Fast Shipping Laser Distance Sensor,Serial Laser Distance Sensors,USB Laser Distance Sensors,RS232 Laser Distance Sensors Chengdu JRT Meter Technology Co., Ltd , https://www.accuracysensor.com
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