Westerns love eating vegetables raw, Asians like
it cooked, but which way is the most logic way of eating?
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Cooked or raw? Which one healthier?
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Medical research has proven that vegetables have
an immune substance called interferon inducer which has the ability to control
cancer cells and antibacterial in a human body becoming a shield for the cells
in a human body. However this type of immune substance aren’t suitable for high temperature, it can only be effective by eating
them raw.
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Wash your produce before eat it
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You must be alert that vegetables have to be
bought from a clean store and the colour should be vibrant not dull as well as
the smell should be normal. Wash the vegetables using cleaning agent before
eating them, then rinse them with water to remove to pesticides.
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People with weak digestion are advice to blanch the vegetables
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Stimulating organs
For people with weak digestion, eating raw
vegetables can damage your organs, sometimes causing vomit, diarrhea and
bloating. We advice to blanch the vegetables for a minute to remove the
pesticides and at the same time remain the vitamins and minerals.
Although cooking, steaming can cause some parts
of the nutrient to be loss but raw eating can’t be considered the only consideration. Raw eating can give us
vitamin C and other nutrients but the carotene, vitamin K, potassium, magnesium
and fibber are nutrients that are suitable for heating.
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Do not leave the carrot juice open in the fridge for longer than a day
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Don’t
waste nutrition
Eat more cooked vegetables can give us enough
vitamin K we need, tomatoes have lycopene, carrots have carotene B all because
of oil soluble nutrient, that’s
why nutritions are easier to absorb after cooking.
Other than that, the oil
soluble vitamin A in carrots can only be absorb into the human body while there’s oil laden on the food. Don’t want to waste nutrients, we advise to add
some salad dressings while eating carrots.
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| Some produces need heat to bring out the best in them |
Fried vegetables
Fried vegetables are easy to prepare. Research
shows that using big fire to fried vegetables will loose 15% of vitamin C. If
the vegetables are being stewed after frying, vitamin C will be lost up to 60%.
When frying vegetables, use big open fire and quick frying to decrease to
percentage lost of nutrients and add a little bit of vinegar to maintain the
vitamins.
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| A bowl of vegetable soup helps you warm up your body |
Vegetable soup
When cooking, 30%~70% of vitamin C and
water soluble nutrients will dissolve into the soup. After frying cabbages, 70%
of vitamin C will dissolve into the soup.
Put some peas into the soup to boil
for 3 minutes, half of the vitamin C will also dissolve into the soup. Use
water to check it once more, remove
oxalic acid, nitrite and pesticides, adhere to use less oil and salt when cooking
to make the soup even more healthy.
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