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Prison mistakes often made by housewives

Although people often put the freshest and most wholesome foods into supermarket carts, many people throw away the nutrients we really need when cooking.

Therefore, American nutritionists and food safety experts include eight kinds of mistakes that smart housewives often make in cooking. After listening to their suggestions, the food on your table will become healthier.

銆€銆€Mistake 1: Purchase too many vegetables at once.

New York, St. Kisko, North Westchester Hospital Health Consultant Gerry?

Dr. Brewster said: “From the moment of picking, the vitamins and minerals in fruits and vegetables began to decrease.
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“The longer you store the vegetables you buy, the less nutrients they contain.

The study found that half a year of folic acid and 40% of lutein in spinach were naturally lost after about a week in the refrigerator.

Dr. Gerry recommends not buying too much food each time, and buying it three times a week is most appropriate.

銆€銆€Mistake 2: Store food in a transparent container.

If the milk you drink now is still in a clear plastic bag, it is recommended that you consider changing the milk in a carton pack.

Researchers at the University of Ghent in Belgium pointed out that riboflavin infused with milk is prone to loss when exposed to sunlight.

American food scientists have suggested that milk and cereals should be avoided in transparent containers to preserve nutrients.

銆€銆€Mistake 3: Quickly fry garlic.

John, the head of the Nutrition Research Group at the American Cancer Research Association?

Dr. Milner said: “Crush the garlic, slice it, put it on for at least 10 minutes before cooking.

Shooting crushed garlic triggers an enzyme chemical reaction that releases a compound that fights cancer; putting it on for 10 minutes to cook is enough time for the compound to form.

Error four: use less seasoning.

Use more botanical seasonings and spices without increasing the consumption of cooking oil and salt, which can not only serve the role of condiments, but also protect people from food poisoning.

Researchers at the University of Hong Kong have tested the antibacterial properties of 20 common seasoning carriers (including Escherichia coli, Staphylococcus and Salmonella) and found that cloves and cinnamon have strong antibacterial properties.

Another study, published in the American Journal of Agriculture and Food Chemistry, said that rosemary, thyme, nutmeg and bay leaf can also be antioxidants.

Adding half a spoonful of seasoning to each cooking is safe and healthy.

銆€銆€Mistake 5: Strip a few layers of skin for the fruit.

A study published in the American Journal of Nutritional Research found that the antioxidant activity in most fruit epidermis was 2-27 times higher than that in fruit pulp.

Nutritionists recommend that it is enough to scrape off the skin of potatoes and carrots.

If some fruits and vegetables must be peeled to enter, remove a thin layer of skin.

銆€銆€Mistake 6: Slowly stew the vitamins and minerals.

It is generally believed that cooking is a simple cooking method that does not require oiling and does not lose nutrients.

But in fact, this cooking method can cause up to 90% of nutrients to be lost.

American Cancer Research Association Nutrition Advisor Karen?

Dr. Collins said, “potassium and soluble vitamins will overflow when mixed in water.

鈥?Add a small amount of water to cook, slow cook or stir fry in a microwave oven to reduce nutrient loss.

Stir-fry is suitable for dark green or orange vegetables.

銆€銆€Mistake 7: Some foods should not be washed.

When eating plums or strawberries, we will clean them first.

But when eating bananas, oranges or mangoes, very few people put them in water to rinse.

Cleaning and peeling foods may sound strange, but harmful bacteria that stay on the surface of the food may get on your hands. When you cut the fruit, you may even invade the fruit. You can wash your hands with soap or warm water for at least 20 seconds before peeling the fruit. This can effectively prevent bacteria.spread.

銆€銆€Mistake 8: The food is not properly matched and the nutrition is halved.

Many people feel that when they are weak and slouched all day, they think of adding iron to the body.Iron supplementation should pay attention to the scientific mix of different foods. When eating beans and green leaf foods, eating some foods rich in vitamin C, such as peppers, potatoes, strawberries, etc., will increase the absorption rate of iron.

Conversely, drinking tea or coffee while eating can inhibit the body’s absorption of 60% of iron.

If you have not finished eating thoroughly, it is best not to drink tea and coffee.