Nine common misunderstandings about eating vegetables

　　1. Long-lasting vegetables

　　Office workers usually like to do a big purchase once a week and store the purchased vegetables at home to eat slowly. Although this saves time and is convenient, you must know that vegetables will lose a lot of nutrients every day they are left for an extra day. For example, spinach loses up to 84% of its vitamin C every day it is left under normal conditions (20°C).

　　Therefore, the storage time of vegetables should be minimized. If stored, you should also choose a dry, ventilated, and dark place.

　　2. Throw away the part containing the most vitamins》》Excellent recommendations: Soup for winter12Notes

　　Some people's habitual vegetable processing methods also affect the nutrient content in vegetables.

　　For example, some people throw away bean sprouts in order to eat the bean sprouts. In fact, the vitamin C content of bean sprouts is 2 to 3 times more than that of bean sprouts.

　　For another example, if you squeeze out the vegetable juice when making dumpling fillings, you will lose more than 70% of the vitamins. The correct way is to cut the vegetables and mix them with oil, then add salt and seasonings. In this way, the dumpling filling will not have so much soup.

　　3. Stir-fry over low heat

　　Vitamin C and B1 are both afraid of heat. Therefore, avoid stewing over low heat when cooking. Instead, stir-fry over high heat.

　　Furthermore, adding a little vinegar is also helpful for vitamin preservation.

　　There are also some vegetables that are more suitable for eating cold, such as cucumbers, tomato etc.