What are the vegetables that are eaten directly after washing?

When I was a child, I loved to eat raw lotus root, sweet potatoes, cucumbers, white radish, and carrots. By the way, there is also coriander, lettuce. In addition, the cold bitter gourd is also quite delicious.

Clean the white film inside the bitter gourd, put it in ice water, or put it in the refrigerator to freeze it to get rid of the bitterness. Being in Finland, I said that since I ate raw cauliflower (called cauliflower in some areas) in the school salad, I was indifferent. There is also vegetable pumpkin (that is, a long strip of green pumpkin, the kind that is usually fried and eaten) can also be eaten raw.

By the way, when it comes to salads, yellow peach and pineapple are chopped together with lotus white (also called cabbage or kohlrabi) or purple cabbage, and it is surprisingly good to eat raw. <>

Cucumbers, tomatoes, radish, lettuce*salad, spinach*salad, carrots, celery (**spiritual objects) Vegetables that can be eaten after washing are cucumbers, tomatoes, green radish, white radish, carrots, chives, shallots, green peppers, okra, etc. If you want to eat it as a snack when you are hungry, cucumber and tomato are the most suitable. If you want to wash it, you can wash it with running water or under the tap and wash the surface.

I once went to the vegetable greenhouse to buy vegetables, and the vegetable farmer picked the cucumbers and ate them, without washing them. I asked them if they had pesticides, and they said they were all nutritional drugs and were not harmful to people.

Vegetables that can be eaten after washing are cucumbers, tomatoes, green radish, white radish, carrots, chives, shallots, green bell peppers, and okra.

Tomatoes, cucumbers, lettuce.

These are relatively easy to clean, lettuce just need to be clear and clean leaves.

Raw fruits, vegetables should be thoroughly washed and disinfected.

1. Bask in the sun in a dry and ventilated place for vegetables, which can volatilize pesticides.

2. Soak for five minutes and wash with salt water.

3. Soak in potassium permanganate solution for 5 minutes, and then rinse with cool boiled water to achieve a good disinfection effect.

4. After washing the melons and fruits, wipe them with a small amount of dish soap, and then rinse them with cool boiled water.

In addition, it is best to accompany green onions, ginger, garlic, vinegar and other seasonings when eating raw cold vegetables, which can not only flavor and sterilize, but also help digestion.

What methods should be paid attention to when eating raw vegetables Studies have found that certain bioactive substances necessary for human health will be denatured, inactivated and lose their function when they encounter temperatures above 55. So in some developed countries, eating vegetables raw is a fairly popular way to eat them. Eating raw vegetables can retain the nutrients in vegetables to the greatest extent, and have the effect of preventing cancer, anti-cancer and preventing a variety of diseases, because most of the vegetables contain an immune substance——— interferon inducer, which acts on the interferon gene of human cells, can produce interferon, become the health "guard" of human cells, and has the effect of inhibiting human cell carcinogenesis and anti-viral infection.

Raw fruits, vegetables should be thoroughly washed and disinfected.

1. Put the vegetables in a dry and ventilated place to bask in the sun, which can volatilize pesticides;

2. Soak for five minutes and wash with salt water;

3. Soak in 0.1% potassium permanganate solution for 5 minutes, then rinse with cool boiled water;

4. After washing the melons and fruits, wipe them with a small amount of dish soap, and then rinse them with cool boiled water.

5. When eating cold vegetables raw, it is best to accompany them with onions, ginger, garlic, vinegar and other seasonings, which can not only season and sterilize, but also help digestion.

The correct method of washing vegetables 1, running water rinsing + soaking method

This method is used for leafy vegetables such as spinach, enoki, leek flowers, lettuce, bok choy, etc.

Generally, soak in water for 15 minutes, and then rinse with running water two or three times. Fruit and vegetable cleaners can increase the dissolution of pesticides, so a small amount of fruit and vegetable cleaners can be added when washing these vegetables.

Correct method of washing vegetables 2, peeling method

The amount of pesticides on the surface of vegetables and fruits is relatively large, so peeling is a better way to remove residual pesticides.

It can be used for apples, pears, kiwis, cucumbers, carrots, winter melons, pumpkins, zucchini, eggplants, turnips, etc.

3. The correct method of washing vegetables and the method of storage

During storage, pesticides can slowly decompose over time into substances that are not harmful to humans.

Therefore, the easy-to-preserve fruits and vegetables can be stored for a certain period of time to reduce the amount of pesticide residues.

This method is suitable for non-perishable varieties such as pumpkin and winter melon. At the same time, it is recommended not to eat freshly picked unpeeled fruits and vegetables immediately.

The correct method of washing vegetables 4, running water rinsing + alkaline water immersion method

It can be used for all kinds of vegetables and fruits.

First, rinse the dirt on the surface of vegetables and fruits, and soak them in alkaline water for 5 15 minutes.

The ratio of alkaline water is as follows: add 5 to 10 grams of alkaline noodles in 500 ml of water. After soaking, rinse with water 3 to 5 times.

5. Correct method of washing vegetables, heating method

It is often used in celery, spinach, bok choy, cabbage, green pepper, cauliflower, beans, etc.

First wash the surface dirt of these crops with clean water, put them in boiling water for 2 5 minutes and remove them, and then rinse them with water 1 or 2 times before they can be fried or burned in the pot.