Are vegetables washed before cutting or cut before washing?

Vegetables should be washed before they are cut! One of the indispensable processes before cooking is to wash the vegetables. Some people prefer to wash before washing, others prefer to cut before washing.

Some people think it doesn't matter what the order is. However, as simple as the process may seem like before and after, it actually directly affects the quality of the vegetables.

Fresh vegetables are rich in vitamin C

Vitamin C is a water-soluble vitamin.

Soluble in water, it can be easily lost if not taken care of during cooking. If you wash whole vegetables or whole vegetable leaves with clean water and then cut them, you can reduce the loss of vitamin C and other water-soluble vitamins. On the contrary, if you cut, wash, and cut into pieces first, and then soak the cut vegetables in water for a long time, due to the increase in the wound area of the vegetables and the increase in the contact time of the vegetables with water, it will inevitably dissolve nutrients such as vitamin C, resulting in the loss of nutrients.

In addition, the contact surface between fresh vegetables and the air increases after cutting, and if left for too long, the vitamin C in the broken cells in the vegetables will oxidize in the air, causing nutrient loss. Therefore, when cooking vegetables, the right thing to do is to wash them first and then cut them.

In addition to the question of priority, these misunderstandings about washing vegetables should also be noted:

1.Use rice washing water.

In addition to the problem of cleaning vegetables with dirty water, there is usually only one basin of rice washing water, the amount of water is not enough to wash off pesticides, vegetables are immersed in it, a pot of rice washing water becomes a pesticide pool, and the pot of water is dirtier than the vegetables that are not washed.

2.Use salt water.

Salt water can make eggs, moths, etc. fall more easily, but salt will reduce the cleaning ability of water, and if the salt concentration is too high, osmotic pressure will be formed, so that the pesticides in the water will enter the fruits and vegetables, which is counterproductive.

3.Use fruit and vegetable cleaners.

Many fruit and vegetable cleaners on the market** contain surfactants and have complex compositions. A large amount of water should be used after use to avoid secondary residue problems.

In addition to cleaning, there are other ways to help remove pesticide residues from vegetables. For example, when freshly picked vegetables are left in the air for 24 hours, some pesticide residues can be broken down into substances that are harmless to humans, so some non-perishable vegetables, such as winter melon, can be left properly for a period of time.

Cut before washing. Because there are also a lot of bacteria on the cutting board and knife, it is best to cut it first and then wash it.

Wash first and then cut, because washing after cutting is easy to wash off the nutrients in the vegetables, and it will also allow bacteria to enter the cut vegetables.

The first point is that when washing the vegetables, it is best to wash the vegetables cleanly first, and then cut them, so that the nutrients in them will not be lost and can be retained, and the second point is that if you wash them after cutting, the nutrients and water in them will be lost, which is not good for the body.

Some vegetables are cut and then washed, such as various vegetables with leaves, which will be washed more thoroughly and quickly, and some are washed before cutting, such as tomatoes.

It should be washed first and then cut, because a lot of nutrients will be lost after cutting and then washing. There may be pesticide residues on the surface of the vegetable, and it is not easy to wash after cutting, so it is better to wash first and then cut.

Vegetables contain a lot of water-soluble vitamins and inorganic salts, if the vegetables are cut and then washed, a large amount of inorganic salts and vitamins will be lost with water from the cut surface, some people chop the vegetables and soak them in water, so that the loss of nutrients is more.

In addition, when fresh vegetables are left for a long time after cutting, the area and time of contact with air increases, so that the destruction of vitamins in them also increases.

Vegetables should be fried and eaten freshly, otherwise the subsistence C in them will be further oxidized; Vegetables, especially Chinese cabbage, leeks and spinach, etc. also contain a large amount of nitrate, after cooking, placed for a long time, due to the action of bacteria, nitrate is reduced to nitrite, nitrite enters the gastrointestinal tract, quickly absorbed into the blood, so that the normal red blood cell hemoglobin in the blood oxidizes to methemoglobin and loses the ability to carry oxygen, resulting in hypoxia of the body, causing poisoning symptoms such as cyanosis and bruising of mucous membranes.

In addition, nitrite can also synthesize nitrosamines, which are currently considered to be one of the strongest carcinogens.

Vegetables are a treasure trove of vitamins, containing high amounts of vitamin C, carotene, vitamin B1, vitamin B2, and niacin.

Fresh vegetables are the main source of vitamin C**. However, vitamin C is a water-soluble vitamin, which is easily dissolved in water and can be easily lost if you are not careful in cooking.

Wash before cutting to reduce the loss of vitamin C and other water-soluble vitamins.

On the contrary, cut first and then wash, and chop very finely, or even soak the cut vegetables in water for a long time, because it greatly increases the damage surface of the vegetables and the area in contact with water, and the contact time, it will inevitably make a large amount of vitamin C dissolved in water and lost.

Vegetables are a treasure trove of vitamins, containing high amounts of vitamin C, carotene, vitamin B1, vitamin B2, and niacin. For example, 100 grams of mustard greens contain 68 mg of vitamin C, 100 grams of green bell peppers contain 54 mg of vitamin C, and 100 grams of green vegetables contain 45 mg of vitamin C. Fresh vegetables are the main source of vitamin C**.

However, vitamin C is a water-soluble vitamin, which is easily dissolved in water and can be easily lost if you are not careful in cooking.

If you wash the whole vegetable or leaf with water and then cut it, you can reduce the loss of vitamin C and other water-soluble vitamins. On the contrary, cut first and then wash, and chop very finely, or even soak the cut vegetables in water for a long time, because it greatly increases the damage surface of the vegetables and the area in contact with water, and the contact time, it will inevitably make a large amount of vitamin C dissolved in water and lost. Therefore, vegetables should be washed first and then cut.

Because the vegetables that cannot be cut directly will further bring dirt into the incision, causing secondary pollution.

When you cut and wash, a large amount of nutrients such as vitamins in vegetables will be lost through the incision.

Vegetables are generally washed before cut because this allows the nutrients to be retained to the greatest extent possible. If vegetables are cut and washed, many nutrients will be lost to the water. In addition, if there are pesticide residues on the vegetables, they will also enter the vegetables from the place where they are cut, so the correct way to clean the vegetables is to wash them before cutting them.

Of course, wash before you cut! If you cut it first and then wash it, you'll wash all the dirt into the dish. And when stir-frying, it will also be easy to make soup.

You will know if you cook a few more times, vegetables always have to be washed, and it is not as convenient to cut first as it is to wash and then cut, and the sediment may enter the cutting surface of the vegetable, which is not conducive to operation.

If you don't wash it cleanly, it will cause the vegetables to be dirty and cause infection.

Dust. Therefore, before cutting, you should wash it thoroughly and then cut it, if you don't wash it first, cut it directly, and it will not be easy to wash it if you wash it back. You have to wash it before cutting it, so that it tastes cleaner and more secure.

Because there are pesticides and soil residues on the vegetables, if they are not washed and cut directly on the cutting board, the cutting board will be contaminated, and the dishes will not be clean.

Because it is so convenient, it is a small piece after cutting, and it is not convenient to clean.

It is recommended to wash the cabbage first and then cut it. Now let's learn a little about cabbage.

First, wash before cutting. Generally, vegetables are washed and cut before cooking to ensure that nutrients are not lost, and this is also the case when cooking Chinese cabbage. Due to the vitamin C in Chinese cabbage

and other nutrients are easily soluble in water, and if you cut them and then wash them, these nutrients are easily lost.

Second, add vinegar to cooking. When cooking Chinese cabbage, it is necessary to put some vinegar appropriately, both in terms of taste and in terms of protecting nutrients. Vinegar can make the calcium, phosphorus, and iron elements in Chinese cabbage.

It is broken down so that it is well absorbed by the body. Vinegar can also coagulate the protein in Chinese cabbage without spilling and losing.

Third, blanch with boiling water. Usually people make Chinese cabbage, sometimes with hot water, sometimes not hot. Researchers have found that blanching Chinese cabbage with boiling water is good for protecting the vitamin C in it.

If it is scalded with hot water, it is best to use boiling water. Because, by heating, Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase enzyme is most active at 65 and is destroyed at 85.

Therefore, when blanching Chinese cabbage with hot water, you must use boiling water, not warm water, only in this way can you protect the vitamin C in Chinese cabbage from being destroyed. The vitamin C in Chinese cabbage is relatively stable, however, don't boil cabbage for too long, and vinegar can be put later.

<> kitchen knife is an essential tool in the kitchen, using it to cut vegetables, cut meat, and handle the rest of the ingredients. Some families use it alone when preparing two kitchen knives, cutting raw food, cutting cooked food, cooking, and cutting meat, which is very healthy and hygienic. But some people use a knife, usually a knife that cuts vegetables, and then washes it with water before cutting the cooked meat, which is actually unhygienic.

It is better to separate the knives for cutting vegetables and meat, and it is more hygienic. Meat has microorganisms and bacteria in it, so it needs to be heated at a high temperature. When cutting meat with a knife, microorganisms and bacteria in the vegetables enter the meat, and if you eat them directly, the microorganisms and bacteria enter the body and cause cross-infection.

Also, it's best to separate cooked meat from raw meat. Because the meat is cut and eaten directly, it is also prone to cross-infection. It is best to separate raw and cooked food, and prepare two kitchen knives and a cutting board.

When cutting fresh food, bacteria from the food are left on it, and there are also bacteria and parasite eggs in raw vegetables. If it is then used to cut cooked food, bacteria can directly contaminate the cooked food through kitchen knives and cutting boards. Even if sterilized with boiling water before use, it usually does not disappear completely.

Small holes in the kitchen knife are most useful for easy hanging. Many friends do not have a special knife hook, and the kitchen knife is a necessity in the kitchen, and the small hole in the knife body can be used to hang the kitchen knife through the rope. After the kitchen knife is cleaned, the body of the knife is generally not specifically wiped, but the kitchen knife is hung, and the water naturally flows down the body of the knife, and the body of the knife is fresh and clean after a while, and the water will not corrode the kitchen knife made of metal.

The small hole for hanging the kitchen knife opens near the blunt knife in front of the kitchen knife. The hole here is thicker where the blunt knife is, and the hole does not have much effect on the kitchen knife. On the other hand, keep your hands as far away from the sharp blade as possible to avoid getting cut by the action of putting the kitchen knife.

From the above, it can be seen that there are many bacteria in the food and meat themselves, so there is such cross-infection. Cooked and raw meat should also not be used with kitchen knives. Therefore, it is not possible to cut cooked meat and eat it directly, for the sake of health, it is recommended to go to a specialty store and buy two knives.

It is better not to, pay attention to the distinction between raw and cooked food, and choose different cutting boards and knives, so as to ensure the health of the food and benefit our body.

Yes, you can pay attention to the way you rinse, the sharpness of the knife, and when cutting cooked meat, you must pay attention to the technique.

No, this may breed bacteria, which may affect the health of the food, and may lead to food poisoning, which can be very serious.

Summary. Hello dear, I'm Xiaodu, I'm happy to answer for you<><

This is because washing vegetables with water before cutting them reduces the loss of vitamin C and other water-soluble vitamins. On the contrary, if you cut and then wash, and chop very finely, and then soak the cut vegetables in water for a long time, increase the wound surface of the vegetables and the area and contact time between the vegetables and water, which will inevitably make vitamin C and other nutrients dissolved in a large amount of water, resulting in the loss of nutrients.

Why do vegetables generally have to be washed first and then cut?

Hello dear, I'm Xiaodu, I'm happy to answer for you<><

This is because washing vegetables with water before cutting them reduces the loss of vitamin C and other water-soluble vitamins. On the contrary, if you cut and then wash, and chop very finely, and then soak the cut vegetables in water for a long time, increase the wound surface of the vegetables and the area and contact time between the vegetables and water, which will inevitably make vitamin C and other nutrients dissolved in a large amount of water, resulting in the loss of nutrients.

In addition, the contact surface between fresh vegetables and the air after being cut increases, and if they are left for too long, the vitamin C in the broken cells of the vegetables will oxidize in the air, which will also cause the loss of nutrients. Therefore, when cooking vegetables, the correct way to do this is to wash them before cutting them

Summary. Hello dear, it's a pleasure to serve you. Vegetables are generally washed before cutting for the following reasons. 1.Contaminating cutting boards. If the vegetables are not washed, the dirt on them will contaminate the cutting board. Such as soil, fertilizer, manure.

Hello dear, it's a pleasure to serve you. Vegetables are generally washed before cutting for the following reasons. 1.Contaminating cutting boards. If the vegetables are not washed, the dirt on them will contaminate the cutting board. Such as soil, fertilizer, manure.

2.Contaminating the inside of vegetables. When cutting vegetables, if the inner skin of the vegetables is not cleaned, the area of contamination will be increased.

3.Therefore, when cutting ordinary vegetables, they are generally washed first and then cut. This minimizes the level of contamination.