Where do the nutrients in vegetables come from? If there are no nutrients in the soil, will there be

In recent years, the vegetables and fruits on the market have become larger and larger, and the output has also increased.

American scientist Donald Davis found that although the fruits and vegetables in the American market are bright and full, their nutritional value is not as "gratifying" as their volume.

The study was published in the February issue of the Journal of Horticulture.

Davis was a research associate at the Biochemistry Institute at the University of Texas at Austin. He said in the report that the production of fruits and vegetables in the United States has increased, the volume has become larger, but the taste has become worse and the nutritional value has decreased.

Vegetables contain minerals such as magnesium, iron, calcium, and zinc, and that the mineral content of vegetables sold in U.S. supermarkets is now 5 to 40 percent lower than 50 years ago, Davis said.

Vegetables and fruits contain a lot of dry matter such as fats, proteins, carbohydrates and mineral salts, of which carbohydrates account for 90% of the total dry matter. Larger vegetables and fruits have more dry matter, which "dilutes" minerals. As a result of this so-called "gene dilution effect", the content of various nutrients and amino acids is affected.

The study found that the fruit was relatively less affected by genes and "dilution".

Farmers use chemical fertilizers and other means to speed up crop growth and harvest early, resulting in crops not having enough time to absorb nutrients such as fertilizers and minerals in the soil.

That's just what I've learned, and I hope it works for you

Soil is rich in minerals, organic matter, living organisms, water and air.

A detailed analysis can be seen in: nitrogen, phosphorus, potassium, iron, tin, aluminum, copper, selenium, sulfur, calcium, carbon, manganese, molybdenum, zinc, boron and so on.

I think the most important thing is to water the fertilizer, and to add some calcium and potassium and other elements to the vegetables, I think this is fine.

** on the soil. Because vegetable seedlings are in the rooting and survival stage, they do not need a lot of nutrients, and ordinary soil can grow.

Some vegetables and fruits themselves contain a lot of fats, proteins, carbohydrates and mineral salts and other substances, and the larger the volume, the higher the content of vegetables and fruits, they can provide a variety of nutrients.

The people take food as the sky, and food is the first thing; "Food safety" is valued by more and more people in modern society. Eating safely is to a large extent more important than eating nutritious, just like someone often asks me a question: Mr. Wang, which vegetables can't be eaten and which vegetables are poisonous?

It is not difficult to see from the question that the problem that everyone is concerned about is more "content that is harmful to the body", put aside the rumors, and today I will use words to talk to you about those "poisonous vegetables that are not recommended for you to eat".

Vegetables, a kind of plant-based food, a kind of food that is recommended to be "consumed every day according to the amount (300-500 grams) per day", is rich in vitamins, plant active substances, dietary fiber and other nutrients, with high edible value, more suitable for modern people to taste.

These vegetables are "poisonous" and are not recommended to eat: "green beans" that are not ripened by heating:

When green beans are not heated and mature, they contain a large dose of saponin and trypsin inhibitors, which can easily induce food poisoning when eaten, resulting in abdominal pain, diarrhea, dizziness and other food poisoning symptoms in the human body, which is worth paying attention to.

Looking at the various food poisoning incidents that occur in the market, there are not a few cases of carob food poisoning, and many kindergartens and other group dining (canteens) are also prone to this problem.

Fresh daylily:

This should be one thing that everyone should know: fresh daylily should not be eaten, otherwise there will be serious consequences.

Fresh daylily contains colchicine, which will be metabolized into the body to form a toxin called "dicolchicine", which causes the human body to have symptoms of poisoning such as dry throat, burning stomach, and even hematuria.

Because of this, you should choose "dried daylily" when eating daylily to avoid adding a threat to your body.

Unripe tomatoes and sprouted potatoes:

Whether it is an unripe tomato (usually a green tomato) or a potato with long buds and turning green, it contains a toxin, which is called alkaloid glycoside, which is what we often call "solanine", ingestion will increase the risk of food poisoning, from bitterness in the mouth to abdominal pain and diarrhea, the symptoms of poisoning will be different, but it will bring a lot of trouble to the body.

Therefore, when eating potatoes, pay attention to eating and buying, and don't wait for them to sprout before eating; Eat tomatoes and wait until they are fully ripe before tasting them, and don't bury yourself with mines.

I want to say a paragraph: in fact, no matter what kind of food you eat, from the perspective of food safety and food hygiene, it is recommended that you "eat cooked and not raw", whether it is meat or vegetables, it is the case, there are microorganisms and other microorganisms, impurities, pesticides and other harmful substances in unprocessed and mature food, and the risk of eating is higher, especially food such as seafood, once poisoned is likely to cause irreversible damage to the body (such as pufferfish). In other words, from the perspective of taste, the food tastes better and tastes better when it is processed, so why bother yourself?

Among the many vegetables, these vegetables are not nutritious, enoki mushroom, it is not easy to digest after eating, winter melon, high in water, low in nutrients.

I think that when the green beans are not heated and mature, they contain a large dose of saponin and trypsin inhibitors, which can easily induce food poisoning when eaten, resulting in abdominal pain, diarrhea, dizziness and other food poisoning symptoms in the human body.

Common cabbage has strong adaptability to soil, but it is most suitable for Hebrother clay or alluvial soil that is rich in organic matter, water retention and fertility retention. Generally more acidic soils. Because the leaves are used as products, and the growth period is short and rapid, nitrogen fertilizer, especially in the peak growth period, has a great impact on yield and quality, among which nitrate nitrogen is better than ammonia nitrogen, and urea has a better effect on fertility, yield and quality than nitrate nitrogen.

The absorption of potassium fertilizer was more, but the yield increase effect of phosphate fertilizer was not significant. Deficiencies in the microelement boron can cause boron nutrient deficiencies.