Eat tomatoes before meals Eat tomatoes before meals, it is easy to increase stomach acid, consumers will have heartburn, abdominal pain and other symptoms. When eating tomatoes after a meal, the acidity in the stomach is reduced because stomach acid is already mixed with food, and these symptoms can be avoided. Carrot juice, wine and drink U.S. food experts have found that if carrot juice, rich in carotene, is taken in with alcohol, it can produce toxins in the liver and cause liver disease. Therefore, people are advised not to drink after drinking carrot juice, or to drink carrot juice after drinking alcohol. Over-soaked mushrooms Mushrooms are rich in ergosterol, a substance that converts to vitamin D when exposed to sunlight. If soaked with water or over-washed, ergosterol and other nutrients will be lost. Fried bean sprouts owed fire The bean sprouts are tender and delicious and nutritious, but they must be fried when eating. Otherwise, since bean sprouts contain harmful substances such as trypsin inhibitor, it may cause adverse reactions such as nausea, vomiting, diarrhea, and dizziness after eating. Fried bitter gourd Oxalic acid contained in bitter gourds can prevent the absorption of calcium in foods. Therefore, before frying the bitter gourd, the bitter gourd should be boiled in boiling water, and the oxalic acid should be removed before cooking. Green leafy vegetables stored too long Leftovers (especially green leafy vegetables such as leeks) can produce large amounts of nitrite for long periods of time. Even if the surface does not look bad and smells odorless, it can cause mild food poisoning, especially in frail and sensitive people. Therefore, the green leafy vegetables should neither be cooked for a long time nor be stored for a long time.
Fruit and vegetable powder also means fruit and vegetable juice powder. The making method is about first crush the fruit and vegetable to juice, then vacuum concentrate it, and then use high temperature to spray it to powder. Do not add any flavors and artificial colors. To a great extend retain the nutrition, color and flavor of plants and fruits.
Products are widely used in food, beverage, cosmetics, medicine, health food and other fields.
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Dietary taboos for the six most common vegetables