Many ordinary people have such understanding that many foods cannot be eaten together. They do not mean that they will be poisoned, but that eating together will probably offset each other's nutrition and fail to provide health benefits. In fact, this statement is completely wrong! First of all, these cognitions of many people are totally unscientific. If you list every food they think is in phase, then these foods can be listed as a long list! According to the above statement, the man could not eat at all.
Take tomatoes for example. Some people say that raw tomatoes cannot be eaten with cucumbers. The reason is that there is a substance in the cucumber that destroys vitamin C. If cucumbers and tomatoes are eaten together, it is not nutritious. Such a statement is entirely pseudoscience! In fact, all plants contain vitamin C. Once vitamin C is removed, no plant can survive. As an essential condition for the survival of plants, vitamin C is present in all plants. Botanists have discovered that plants contain quantitative amounts of vitamin C because the plants contain an element that inhibits vitamin C and contains elements that promote its growth. In the interaction of these two elements, the vitamin C content in the plant is balanced. Therefore, not only the cucumber contains vitamin C inhibiting elements, but also in tomatoes, cabbage, radish and other fruits and vegetables. Furthermore, if the cucumber has a strong substance that destroys vitamin C, why doesn't it destroy the vitamin C in the cucumber first? Why does it want to go further and further, to destroy the dimension C in the tomatoes but leave it in front of the dimension C? Therefore, such an argument is simply nonsense. Since ancient times, countless people have had no problems eating cucumbers and tomatoes together, and they will not have any problems later on, so people can eat them with confidence.
Yellow Food: Contains Vitamin E and Dietary Fiber
Speaking of yellow food, we may often eat corn.
When it comes to corn, people will surely think of the corn oil they eat in their daily lives. Corn oil, peanut oil, and sunflower oil are the most commonly used cooking oils. Although no oil is perfect, corn oil is definitely a healthy edible oil. Because corn contains a considerable amount of vitamin E, it also contains a certain amount of oil. This oil is not an ordinary animal oil. It is a vegetable unsaturated fat. Many of them are linoleic acid needed by the human body. If people do not have linoleic acid, they will A lot of troubles, including changing the skin from the outside. And corn oil also contains a considerable amount of vitamin E. Therefore, when we eat corn, we also take these nutrients into it.
However, when cooking, it is important to note that corn oil is not suitable for deep-fried foods. The high oil temperature destroys vitamin E and produces a lot of peroxides that damage the heart and destroy blood vessels.
In addition, there are two types of dietary fiber in corn, water-insoluble and water-soluble dietary fiber. These dietary fibers are divided into two types, and they all perform their duties and interact with each other. Dietary fiber that dissolves in water slows down the absorption of fat and sugar, slows the rate of postprandial rise in blood sugar, and regulates blood sugar. The water-insoluble dietary fiber promotes peristalsis of the intestine and is conducive to defecation, and regular bowel movements also reduce the occurrence of colonic diseases.
Color corn is not much difference
In addition, some people will ask, there are many types and colors of corn, including sweet corn, old corn, sticky corn, purple corn, and colored corn...
So do these different colors of corn have a great nutritional difference?
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