Is it more nutritious to chop vegetables with a knife than to shred them by hand?

Almost everyone knows that eating vegetables has a significant effect on physical health. For a long time, there has been an emphasis on eating more vegetables and eating more fresh vegetables.

But is there a difference between tearing lettuce with a knife and cutting lettuce?

For a long time, we all felt that tearing vegetables by hand was the best way to preserve nutrients. The idea is that tearing vegetables by hand is less harmful to the leaves than cutting them with a knife. Shredding a cell directly deprives it of nutrients.

In particular, trace elements such as potassium can leak out.

However, knife cutting is not completely without value, and it has a variety of effects on vegetables, some of which are even beneficial.

Vegetables contain a variety of nutrients, such as polyphenols, that increase their nutritional value, such as vitamin C and potassium.

These compounds are found only in plants and have a number of functions, including providing color, protection from UV radiation, and imparting a bitter taste to the plant so that it cannot be eaten by animals.

Chopping some vegetables with a knife, especially celery, can greatly enhance the polyphenol content.

This makes a lot of sense. Chopping celery destroys its freshness, and celery produces large amounts of polyphenols, which will help prevent further damage to its own tissues. Again, if it is an animal that tastes this bitterness, they should carefully consider whether or not to take another bite.

In principle, high concentrations of polyphenols are more beneficial to our health. Polyphenols make up a large proportion of "antioxidants", which are thought to have a greater auxiliary effect on fighting inflammation.

But there are many other reactions. Chopping causes enzymatic browning, which is also a chemical reaction that turns chopped fruit brown. This is because polyphenol oxidase breaks down polyphenols, which are the compounds you're most interested in.

Knife cuts can affect taste and texture

However, knife cutting can also change the taste of vegetables, because polyphenols have a bit of a bitter taste, which may not be disliked by most people.

Knife cutting can also alter the taste of the vegetable because the cut cells secrete a variety of different enzymes, which may cause the vegetable to break down its structure and become soft and sticky.

If it is not for the banquet and pays attention to the beauty, the shredded vegetables can retain the nutrition better. Because the abundance of vitamin C in vegetables is a nutrient that is very easy to lose, and this nutrient is found in relatively small amounts in other foods. Vitamin C is not only afraid of heat, but also afraid of metals.

When cutting vegetables, the cell wall of the vegetable is destroyed, and the knife surface of the metal directly "collides" with the vitamin C in the cell. In this way, the metal accelerates the oxidation of vitamin C, destroying its activity. Therefore, shredded vegetables can protect nutrients more, and crisp and tender vegetables such as cabbage, bok choy, garlic moss, lettuce and spinach are suitable for tearing by hand.

It's purely a personal hobby, and it has nothing to do with nutrition, just like a dish.

In daily life, for many people, vegetables are directly cut into pieces with a knife or fried in strips, but some dishes are torn by hand. The production of some delicacies requires tearing vegetables, and many netizens have also found that it seems that some vegetables will be more delicious when shredded, such as making shredded king oyster mushrooms, shredded eggplant, shredded chicken, shredded beans fried meat, etc., these are very common home-cooked dishes. And these home-cooked dishes, if they are cut into pieces and fried with a kitchen knife, the taste is far less delicious than tearing, many people don't understand why some vegetables are more delicious by tearing, so we can take cabbage as an example to explain the reason to you.

Shredded vegetables are easier to taste, and if you cut vegetables with a knife, everyone knows that the cut of vegetables is relatively neat and smooth. Then put it in the pot and fry it when the area of the seasoning juice and some salt is relatively smallIf you tear or break the vegetables by hand, its cross-section will be rougher, and there is a concave and convex feeling, so in the process of pickling or stir-frying, the sauce will have a better contact with the vegetables, and the vegetables will be easier to taste, so it will be more deliciousFor cabbage, many people like to tear it by hand in daily life. <>

Shredded vegetables don't have a metallic taste, and if you cut vegetables with a knife, you need to use a kitchen knife and a cutting board. And the kitchen knife is metal, and the cutting board is made of plastic and wooden. If you cut it with a knife, in fact, the vegetable will have a little metallic smell, which is equivalent to the iron smell that many people feel, and if you tear it directly, there will be no metallic smell, and at the same time, it can also maintain the nutrition in the vegetable, because cutting it with a knife will also destroy the cells in the vegetable, some vegetables will change, the taste will be very poor, and the taste of the vegetable is still very crisp and nutritious when you tear it by hand.

For many people in life, there is no obvious difference between hand-torn vegetables and kitchen knife vegetables, some people may feel that hand-torn is more delicious, but it is more troublesome to tear by hand, and it will be very fast to cut with a kitchen knife, so most people still choose to cut directly with a knife in daily life.

The reason why this is the case is mainly because the water content in these vegetables is more, and secondly, if the hand is poor, its section will be rougher, there is a concave and convex feeling, and it will absorb more seasonings on the way to stir-fry, especially easy to taste, so it will be more delicious, and this practice will also have no metallic taste, so that the taste of vegetables is more enlightening and pure.

The cabbage must be torn to be delicious, because the cabbage from this stove is more fluffy, and the taste is better when fried. It's just the way different dishes are cooked.

Because the torn vegetables will taste very good, and they will be very crispy, and they will not destroy the nutrients inside the vegetables, so they will be very delicious.

The "tearing" or "breaking" dishes are different from the knife-cut, the knife-cut section is very smooth, and the broken burning surface of the leather eggplant pants is irregular, rough, and uneven, so that the contact area between the vegetables and the sauce will increase during the frying or pickling process, which is easier to taste and easier to hang the juice, and it is naturally more delicious.

Knives are generally metal products, no knife cutting, in the old saying to avoid staining with "iron smell", is conducive to maintaining the color and crisp taste of vegetables. From the perspective of nutrition, the analysis of shredded vegetables can avoid the metal knife to accelerate the oxidation of vitamin C in vegetables and reduce nutrition.

Some vegetables must be torn to be delicious, there is a reason for this, take cabbage or Chinese cabbage as an example, if you tear it by hand, then the taste and taste of cabbage will be particularly delicious, and it can also ensure the maximum loss of orange nutrients, if you cut it with a kitchen knife, the taste is relatively poor, and there is no sense of hierarchy when eating, in fact, there is not much difference in nutrition, mainly because there is a difference in the hollowness of the potato ball!

Due to the irregular cross-section torn out by shouting Hu Roll, the contact surface with the sauce during the frying process will increase, which is easier to taste and naturally more delicious. And if you cut it with a knife, it will stain Zheng Yu's iron smell. It is not conducive to maintaining the color and crisp taste of the parameters.

Hello Hanling friends, some vegetables must be torn to be delicious, what could be the reason? In fact, this is just a hype gimmick, you cut it out with a knife and tear it out with a hand is the same, it just adds such a fight to a high name, gimmick to make more people curious, in fact, the nutritional value of the vegetables torn out and cut out is the same, and it will not lose the base of the old ruler, so whether it is delicious or not depends mainly on the chef's skills and how to master the heat to make the meal can be decided in this way, thank you.

Because the vegetables are cut with a knife, there is a taste of metal materials, and they are not dry like the smell of iron, and they tear the Xiangdong by hand, which will be easier to taste when stir-frying, and the taste will be better.

It may be because it is particularly easy to cook when torn out by hand, so that the nutrients will not be lost, and the taste will be particularly delicious.

The processing methods of two ingredients are nothing more than the kind of delicious and not delicious, or for the wrong, the processing of an ingredient is only the choice of the ingredients in the early stage and changes, and does not mean that it is delicious or not, such as the same piece of meat, stewed and boiled that is delicious? The one with cooking wine and beer is delicious? There is no special conclusive conclusion, the taste of the knife, we usually feel it when cutting fruits, when cutting some juicy fruits, such as pears, watermelon, etc.

It is not uncommon to taste rust on the cut surface of the fruit, which is unavoidable with knives.

In fact, when we cook rice at home, whether it is cabbage to tear by hand, greens, spinach, oily wheat cabbage, cabbage, beans, garlic moss and other vegetables, we must never use a knife to tear them by hand, because vegetables contain a large number of vitamins, and vitamins will accelerate oxidation when they touch metals, which are all physical processes. Tearing preserves the integrity of the cells and preserves the integrity of the nutrients in a largely intact manner. At the same time, the hand-torn blades are relatively even.

Cutting causes part of the cell wall of the leaf to be counted, and some chemicals react chemically with air and Fe (knife).

In fact, hand-torn vegetables and knife-cut dishes have their own advantages and disadvantages. Some dishes are more suitable for hand tearing, and some dishes are more suitable for knife cutting. For example, like lettuce, vegetables that can be eaten raw, etc., it is best not to cut them with a knife, because after the knife cuts, some of the vitamin elements will be lost.

There won't be a lot of water when you fry it by hand, but it won't come out with a knife! The difference in taste is this, because the juice in the hand-torn cabbage will not be fried, so it will be crunchy when chewed, and the knife cut will be soft and without chewing.

Because the vitamin C contained in cabbage is not only afraid of heat, but also afraid of metals. When cutting vegetables, the cell wall of the vegetable is destroyed, and the knife surface of the metal directly "collides" with the vitamin C in the cell. In this way, the metal accelerates the oxidation of vitamin C, destroying its activity.

Because the cross-section of the dish is irregular, rough and uneven, the contact area between the vegetable and the sauce is larger during the stir-frying and marinating process. In this way, the stir-fried dish tastes more fragrant, so it will be more delicious.

Cutting with a knife will destroy the cell structure of vegetables, and some enzymes of some vegetables will make vegetables old and hard, and the taste will be poor; Tearing by hand means that fewer cells are destroyed, so the taste is better.

I think the reason why some vegetables must be torn to be delicious is because through the shredded vegetables, its taste will be more delicious, with a certain seasoning, very delicious.

Because this will not destroy the result of the vegetable, the hand-torn will not destroy some of the structure of the vegetable, and the taste will be better.

This is because the structural mechanism of some vegetables determines that it should be torn by hand to have the best taste, and it will always feel almost interesting to cut it with a knife or use other tools to separate it.

In daily life, for many people, vegetables are all cut into small pieces with a knife or fried at the same time, but some dishes are torn by hand. The manufacture of some special delicacies must be torn vegetables, and many friends have also found that there seem to be some vegetables that will be more delicious, such as making shredded shiitake mushrooms, shredded green beans, shredded chicken breast, shredded beans fried meat, etc., which are basically very common home-style stir-fry. And this kind of home-cooked stir-fry, if it is a kitchen knife cut into pieces and fried, the taste is far less delicious than tearing, many people don't understand why some vegetables are more delicious by hand, then we can use oily wheat cabbage as an example to explain the reason to everyone.

Shredded vegetables are easier to taste

If you cut vegetables with a knife, we all know that the edge of the vegetable is very neat and smooth. Then put it in the pot to fry in the case of touching the total area of condiment juice and some salt is relatively small, if you tear or break the vegetables by hand, its cross-section will be very unsmooth, and there is a convex and concave feeling, then in the process of pickling or cooking can make the sauce and vegetables have a faster touch, the vegetables are easier to taste, so it will be more and more delicious.

Shredded vegetables do not smell like metallic materials

If you want to cut vegetables with a knife, you must use a kitchen knife, and there is also a cutting board. Whereas kitchen knives are made of metal, and some cutting boards are made of plastic, and some are made of wood. In fact, if you cut it with a knife, it will have a little metal material taste, which is equivalent to the iron smell that many people feel, and if you tear it by hand immediately, there will be no metal material smell, and at the same time it can maintain the nutrients in the vegetables, because it will continue to destroy the body cells in the vegetables when cut with a knife, some vegetables will change, and the taste will be very poor, and the taste of vegetables is still very crisp and nutritious.

For many people in daily life, there is no significant difference between the vegetables torn by hand and the vegetables of the kitchen knife, and it is likely that some people feel that the tears are more beautiful and filial piety, but it is very inconvenient to tear them by hand, and the words will be cut quickly with a kitchen knife, so most people still choose to cut with a knife immediately in daily life.