Pay attention to 8 poisonous foods in spring

　　It is well known that spring is the best time for health care, but what is good to eat for health care in spring? In fact, in addition to eating more, it is beneficial healthy In addition to foods, we should also pay attention to avoid foods that cannot be eaten.

　　It is best not to eat the following 8 foods that can easily lead to poisoning.

　　1. Rotten Chinese cabbage

　　The leaves of Chinese cabbage contain a lot of nitrate, and the content will increase significantly after decay. Once a large amount of food is eaten, it will be reduced to nitrite through the action of intestinal bacteria and cause poisoning.

　　2. Sprouted potatoes

　　When potatoes are sprouting or immature, they contain the toxic substance solanine, which can easily cause poisoning after ingestion. Pay attention to storing potatoes at low temperatures and in a place without direct sunlight, and do not use sprouted and green-skinned potatoes to make dishes.

　　3. Fresh day lily

　　Fresh daylilies contain colchicine, which is non-toxic in itself, but when it enters the human body, it is oxidized into colchicine oxide, which becomes toxic. Nausea, vomiting, stomach ache、diarrhea , thirst and other symptoms, severe cases may have bloody stools, hematuria or anuria.

　　The colchicine contained in day lilies is water-soluble. When eating, you can blanch the fresh day lilies in boiling water, then fully soak and rinse them with water to maximize the dissolution of colchicine in the water. You can then cook them again to ensure safe consumption.

　　4. Poisonous wild vegetables

　　In spring, due to the rise in temperature, many wild vegetables slowly grow. People like to go out and dig wild vegetables to eat, but eating poisonous wild vegetables or improperly processed wild vegetables can easily cause poisoning, which can be life-threatening in serious cases. Do not eat wild vegetables that you are not familiar with. If you have any symptoms of discomfort due to eating wild vegetables, you should go to the hospital in time. Hospital See a doctor.

　　5. French beans

　　Undercooked green beans contain saponins, which can strongly irritate the digestive tract, and the lectins in them have a clotting effect. In addition, green beans also contain nitrite and trypsin, which can cause food poisoning.

　　6. Sauerkraut and pickles pickled last year

　　As the temperature rises in spring, if the pickling raw materials are not fresh enough, the amount of salt is not enough, and the pickling is not thorough, the nitrite content in sauerkraut and pickles will increase significantly. If you eat sauerkraut or pickles that are too dark and sticky, or eat too much at one time, it is easy to cause nitrite poisoning.

　　7. Frozen seafood

　　Spring is the season when various fruits and vegetables are on the market, but it is also the off-season for various seafood. Therefore, some frozen seafood will be stored for too long (more than half a year) or improperly, and will easily spoil and produce toxic substances. Moreover, heating cannot completely destroy the toxicity of these toxic substances.

　　So how to eat vegetables in spring to be healthier?？

　　1. Avoid storing vegetables for a long time . Fresh green leafy vegetables will slowly lose vitamins if stored for too long. For example, if spinach is stored at 20°C for one day, its vitamin C loss will be as high as 84%. To keep vegetables fresh, they should be stored in a dark, ventilated, and dry place, and the time should not be too long. It is best to eat the vegetables you buy on the same day.

　　2. When eating vegetables, don’t throw away the vitamin-rich parts . For example, when eating bean sprouts, don't just eat the top sprouts and throw away the bean sprouts. In fact, watercress contains 2 to 3 times more vitamin C than the sprouts. Another example is squeezing out the vegetable juice when making vegetable dumpling fillings, and more than 70% of the vitamins will be lost.

　　3. When cooking vegetables, stir-fry them quickly over high heat: both vitamin C and B1 are afraid of heat and cooking. . According to measurements, when vegetables are stir-fried quickly over high heat, only 17% of the vitamin C is lost; if they are stir-fried and then simmered, 59% of the vitamin C in the vegetables will be lost. If you blanch the vegetables first and then squeeze out the water before frying, the loss of vitamin C can reach more than 80%. Therefore, stir-fry must be done over high heat, so that the food not only looks delicious but also loses less nutrients. Adding a little vinegar when cooking is also beneficial to the preservation of vitamins.

　　4. It is best to eat cooked vegetables immediately . Vitamin B1 in vegetables can be lost by 25% during the heating process after cooking. If cooked cabbage is heated for 15 minutes, it will lose 20% of vitamin C, and if it is kept warm for 30 minutes, it will lose another 10%. For example, 20% of the vitamin C in vegetables is lost during cooking, 25% is lost when dissolved in vegetable soup, and another 20% will be lost if heated over fire for 15 minutes, for a total of 65%.

　　5. Vegetables should be washed before cutting. . Vegetables should be washed first, then cut, and fried immediately after cutting. If vegetables are cut and then rinsed, a large amount of vitamins will be lost into the water.