Those \”cold doors\” knowledge about green leafy vegetables

Eat more vegetables is healthy, everyone knows. Eat more green leafy vegetables, people who pay attention to health are also known. However, how good is the green leaves? Many people are actually not so clear. In the past decade, there have been a variety of health benefits of green leaf dishes, more and more results. For example, it is beneficial to reduce the harm of carcinogens, beneficial skeletal health, beneficial vascular health, beneficial to prevent cognition degradation, beneficial exercise, and so on. Recently, there is a new study on vitamin K1: some of the ingredients in green leaves are related to the lower all-on-risk risk. In other words, the so-called reducing the risk of death is conducive to longevity. \”Cold door\” vitamin K can help calcium, prevent arteriosclerosis, I believe many people don’t know what the vitamin K is, and even don’t know how to exist. However, its important role in health is being unveiled at a point. Take some time to introduce the vitamin K. People who have learned nutrition knowledge know that vitamin K is related to coagulation. When your skin is easy to blue, the doctor’s probability will give you a vitamin K drug. However, the important substances that need vitamin K help in the human body are not just thrombin. For example, the calcitonin is a key substance that moves calcium into the bone collagen network. If it is missing it, it will eat a lot of calcium, even if the vitamin D is very sufficient, the bones cannot be calcified. The calcitonin precursor requires vitamin K to activate. Therefore, some new version of the calcium supplement products contain not only calcium and vitamin D, but also add vitamin K. In addition, vitamin K is also related to cardiovascular health. At present, the study believes that vitamin K may have two effects, one is to activate certain matrix proteins, collect calcium ions in the blood vessels, to avoid calcification of blood vessels; second, it reduces inflammatory response. Therefore, it is helpful to eat enough vitamin K to prevent arteriosclerosis. The deeper vegetable leaf color, the higher the vitamin K1, the higher the content of the vitamin K1, in addition to the vitamin K, there are sweet potato leaves, pump tip, loofah, hollow dish, fungus, lettuce leaves (including oil wheat), parsley (芫荽), Celery leaves, small rapeseed, small cabbage, collapsed vegetables, big leaf mustard, snow rumors, amarantis, artemisia, fennel vegetables, western vegetables, sesame vegetables, green dishes, black beans, radish seedlings, fragrant buds … no matter what is called Name, as long as there are a lot of dark green leaves, it is a good source of vitamin K1. We look directly at the color of the leaves. For example, cabbage and all cabbage, the outer green leaves are high, and the content of vitamin K1 is very low in the middle of the yellow white blade. This kind of doll cuisine, the content of vitamin K is very low, because the color is too shallow; although the West Blue flowers are not as good as spinach, the content is still going, because its flower ball part is more green; green peas and Dutch beans The vitamin K1 is also not high enough, but it is not a green leafy vegetable (please note that they are pods and beans, not leaves). Cucumber is even more no count, its various vitamin content is low … Of course, tomatoes, potatoes, onions, have no green vegetables, and vitamin K1 content is very low. Can so understand, green leafy vegetables colorThe higher the chlorophyll content, the higher the content of vitamin K1 will generally be. The nitrate in the green leaf is a good thing but it can’t be placed after cooking. Since the vitamin K is a fat-soluble vitamin, the loss rate is not too high in daily cooking cooking, and the spinach that is hot, and the spicy is not It hinders this nutrients. However, the benefits of green leafy vegetables are the vitamin K. Among them, folic acid is particularly abundant, vitamin B2 and vitamin C are also a lot. Potassium, magnesium, calcium, flavonoids, lutein, carotene, chlorophyll, nitrate, dietary fiber … all kinds of nutrients and health care ingredients are high. Therefore, in the Dietary Guide of Chinese Residents, it is recommended that there are half of the vegetables in vegetables every day, which is mainly dark green dishes. Green leaf vegetables are rich in nitrate, while nitrate is a good thing. It is conducive to controlling blood pressure and smooth blood flow. Previous studies have found that more nitrates from green leafy vegetables can help maintain the muscles of middle-aged and elderly people. It is also found that eating more nitrates from green leaf vegetables can reduce the risk of death of arteriosclerosis cardiovascular disease. Although the nitrate in green leaf vegetables is a good thing, nitrate is easily reduced by bacteria into nitrite, and there is a number of food safety risks. Therefore, the green leaf vegetable can’t be placed at room temperature after cooking, and if a meal is not finished, it must be put into the refrigerator to refrigerate in order to inhibit bacterial reproduction. Just control the bacteria, the resulting nitrite naturally is very small. Before you do a good night’s night, put the refrigerator and refrigerate in time, to the next day, cold, eat hot, no problem, no problem, no nitrite poisoning, you can get more vitamin K1 and other precious valuables Nutrients. (Van Zhihong China Nutrition Association, China Branch co-employed scientific communication chief expert)

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