Can you leave washed greens overnight?

In fact, it is not the best to put it like this, it should be for you to wash the surface of the leaves There is a residue of moisture on the surface of the leaves, it will rot for a long time, and the bag is sealed in the refrigerator, even if it is not rotten, the nutrients will be lost, it is best to put it in a fresh-keeping bag without washing, so that it will not smell and can maintain freshness! Fruits and vegetables, if they are stored, it is best not to wash them, store them in a plastic bag, eat them at the time, wash them at the time, and this is the best! If you wash it all and there is no way, then try to dry it and store it in a plastic bag!

Don't leave it for too long, and it's best not to wash it in the refrigerator, because then the nutrients of the greens will be lost.

Draining the water will not rot. Don't wrap plastic wrap.

Washed vegetables can be left overnightIt is recommended to keep it refrigerated. It is also recommended to eat it in a short period of time. Let's take a look at how to make vegetables:

Grilled vegetables

Ingredients

Cranberry 1 piece.

Bell pepper 1 pc.

1 eggplant.

Tomatoes 2 pcs.

Red onion half.

Olive oil a little.

Italian spices in a pinch

Sea saltSteps

1.First, slice all the vegetables and set aside.

2.Mix the vegetables well with the olive oil, Italian spices and sea salt.

3.Then preheat the oven and place the vegetables in a baking tray and bake at 200 degrees for 30 to 35 minutes.

4.After serving, you can add cheese to your liking.

Personal experience

1.Vegetables and spices can be swapped out for any kind you like.

2.It is recommended to use sea salt for seasoning, because sea salt has more flavor and depth than refined salt.

3.The baking time can be increased or decreased according to the taste of the vegetables you like.

Nutritional value of eggplant

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Nutritional value of tomatoes

Contains vitamin C, rutin, lycopene and fruit acid, which can reduce blood cholesterol and prevent atherosclerosis and coronary heart disease. In addition, it contains a large amount of potassium and alkaline minerals, which can promote the discharge of sodium salts in the blood, have antihypertensive, diuretic, and swelling effects, and have a good auxiliary effect on hypertension and kidney disease.

Raw vegetables that have been washed overnight can be eaten, as long as they have not deteriorated, they can be eaten, and overnight vegetables cannot be eaten refers to fried vegetables that cannot be eaten overnight. After frying, there is oil and salt in the dish, and after one night, the vitamins in the dish are oxidized, which greatly increases the nitrite content, and becomes nitrite after entering the stomach, although nitrite is not a direct carcinogenic substance, but it is a major hidden danger to health.

Washed vegetables can be stored overnight, refrigerated if possible, and washed with water the next day.

Vegetables are easy to rot if they are washed overnight, because there is a lot of moisture on the surface of vegetables, so it is best not to leave them overnight after washing.

Yes, as long as the cleaned vegetables are stored properly. It can be used the next day, and if it deteriorates, it can be distinguished by the naked eye.

Yes, it's that fresh. But you still have to wash it the next day, because some dust or something else may fall into the dish.

No.

First of all, the humid environment is a "hotbed" for bacteria to breed, and the vegetables after washing create favorable conditions for bacteria to multiply, especially spices such as ginger and garlic, which will oxidize when stored overnight, and are prone to produce toxic substances after oxidation.

In addition, there is usually a layer of wax on the surface of fruits and vegetables to protect them from microorganisms, but washing will destroy this layer of wax, making it easier for bacteria to enter the inside of fruits and vegetables and cause spoilage.

If there are elderly people, children, pregnant women and other people with weak physique, they must prevent bacterial enteritis caused by bacterial infection after eating vegetables that have been washed and left for too long.

Secondly, after some vegetables are washed and peeled, the internal moisture is lost, the surface becomes dry, and vitamins and other trace elements are often stored in the juice, and the vegetables that are cut and washed lose 50-60% of their nutritional value after two hours.

Therefore, washing vegetables before eating them is the best way to eat vegetables.

Green vegetables are more convenient to make, and the cooking time is generally short, for example, spinach is generally cooked for about six minutes, and the cooked vegetables generally cannot be stored for too long, and it is best to be placed in the refrigerator to keep it for a long time. It is best to eat leftovers as soon as possible, because the longer the leftovers are left, it will lose its nutrients, and at this time we will have no nutritional value when we eat them.

It is advisable to store leftovers without meals, and it is best to eat leftovers within 5 to 6 hours. Because under normal circumstances, some bacteria, viruses and parasites can be killed within a few minutes by heating at a high temperature of 100 °C. But if the food is stored for too long, the bacteria in the food can release chemical toxins.

For these toxins, there is nothing that can be done about heating.

When vegetables are cooked at high temperatures, the enzymes in the vegetables are inactivated, but when the vegetables are cooled, they are exposed to microorganisms in the air. Many of these microorganisms have "nitrate reductase", which is also capable of turning nitrate into nitrite.

If the vegetables are eaten, the flipping of chopsticks increases the "contact surface" of microorganisms, and the saliva in the mouth also contains bacteria and enzymes. As a result, leftovers that have been turned will produce nitrite faster than dishes that have not been turned.

Greens are kept in the house for 3 days and in the refrigerator for 5 days.

It can be stored for about 3-4 days at room temperature and about a week in the refrigerator.

If the greens are placed at room temperature, they can be placed for about 3-4 days, but it should be noted that the greens should be cleaned before preservation, and then the cleaned greens should be air-dried to ensure that there are no water droplets and wet dampness on the leaves, and then placed in a cool and ventilated place.

If it is placed in the refrigerator, it can be stored for about a week, but the outer layer of the green vegetables should be wrapped in plastic wrap, and a few small holes on the outside of the plastic wrap can ensure the respiration of the green vegetables. In addition, the location of the vegetables in the refrigerator is very important, and the root-down storage method can effectively extend the freshness of the vegetables.

The time when the greens spoiled

1. Raw greens.

Raw greens have more moisture content, placed in a low temperature environment, generally can be placed for 3-4 days, if the room temperature is relatively low, raw greens can be stored in a room temperature environment; If the room temperature is high, you can use a plastic bag to pack the raw greens and keep them in the refrigerator.

2. Cooked greens.

Cooked vegetables are eaten immediately, first of all, the taste will be better when you eat them, and secondly, the vegetables are easy to deteriorate after a long time, therefore, the cooked vegetables are best to be eaten within 5 hours, if you really can't finish eating, you can cover the bowl with plastic wrap and put it in the refrigerator to refrigerate and preserve, so that it can be stored for about 12 hours.

How long can the vegetables be stored depends on the storage environment of the vegetables, which can be stored for about 3 days at room temperature, about a week under refrigerator refrigeration conditions, and 1 month under suitable temperature and humidity conditions in the cold storage;

Green vegetable cold storage storage requirements:Sort the harvested vegetables, remove the rotten or damaged vegetables, and use a high-temperature sterilized knife to cut off the roots of the greens;

Soak the treated greens in salted water, rinse them with water after soaking;

Soak the rinsed greens in water containing ozone and remove them;

Use a rubber band to tie the treated greens, and the binding position is the petiole near the root of the greens;

Put the bundles of vegetables into the cold storage, the temperature of the cold storage is set to 0-1, the relative humidity is controlled at 90-95%, and it can be stored for 1 month under this condition;