The effect of diet believes that friends who have stayed for a month have experience, but there are many articles on health, sometimes people do not know what to eat: on the one hand, eat tomatoes live 100 years old, and say that the fruit is still cooked Eat better, in the end how to eat well? Raw food can retain most of the nutrients, but to prevent pesticides and bacteria residues, cooked food to avoid doubts but also worried about nutritional damage ... In fact, we should learn from each other, eat different methods, the effect will benefit, self-prosperity. Autumn pear Eat raw fire, cooked eat lungs Qiu Pear is rich in B vitamins, and contains more pectin and polysaccharides. Qiu Pear is cool and sweet. Raw food can be made of sugar candy and Sydney juice. It has the effect of thirst, heat and heat. Cooked autumn pear can cough and phlegm, lungs to dry, the Qiu pear a little cooking for a while is very suitable for people with cold body. It is equivalent to 10 grams of Fritillaria cirrhosa, glutinous rice, rock sugar, stew, you can lungs and phlegm. It should be noted that people with deficient physique and diabetes should not eat more. apple Raw food to help appetizers, cooked to eat can diarrhea Apple is rich in potassium, iron, zinc, vitamin A, vitamin B, vitamin C and other trace elements, known as "universal fruit." Raw apples can help appetizing and boosting lungs. Apples contain tannic acid and pectin, which have astringent effect after cooking and can reduce the moisture in the stool and thus stop diarrhea. Cooked apples can be boiled water made of canned fruit, or with rice into fruit porridge. People with ulcerative colitis and cold stomach are better off not eating apples. tomato Eat raw vitamin C, cooked nourishing Yin Tomatoes are fruits and vegetables. Tomatoes are an important ingredient in the evaluation of the "Mediterranean diet." In recent years, the red lycopene, which is quite red, has been greatly absorbed in tomatoes. Fresh tomatoes have good taste, enough moisture, and can quench their thirst. When tomatoes eat fruit, they can ingest more water-soluble vitamins, especially vitamin C. When tomatoes are heated, vitamin C nutrients will be lost, but the content of lycopene in the ingredients will increase significantly. Since lycopene is fat-soluble, it must be cooked in oil to allow lycopene to be absorbed by the body. Note that when cooking tomatoes with oil, the oil temperature should not be too high to avoid damage to lycopene; and tomato rind contains a large amount of lycopene, which is best eaten with skin. Cooked tomatoes have higher overall nutritional value than raw ones. If you want to improve your body's antioxidant capacity, you should choose cooked food. However, we must also pay attention to the fact that tomato food that is consumed on the outside may be high in oil and salt, but it is unfavorable and healthy. If you want to supplement vitamin C, raw tomato is a good choice; raw food and cooked food are recommended to be used interchangeably. carrot Eat antioxidants, cooked to protect eyes The greatest nutrient of carrots is beta-carotene, a known antioxidant that prevents cell degeneration and has a powerful anti-aging effect. Raw food carrots can only absorb trace amounts of beta-carotene. However, other nutrients (water-soluble vitamins and minerals) of carrots must be eaten raw before they can be absorbed by the body. Therefore, raw carrot salad and carrot juice can be laxative. Detoxification, anti-inflammatory, anti-aging and decompression. However, in order to take in the carrot's main nutrient, beta-carotene, it is recommended that carrots be cooked. If it is Chinese food, the simplest is cutting and shredding. If it is a Western-style salad, it can be immersed in olive oil or vinegar sauce, which can help absorb more nutrients into carrots when eaten raw. onion Raw lipid-lowering, cooked anti-inflammatory Onion is a common supporting role for dishes. Chinese and Western dishes have its appearance. It has a high nutritional value and is known as the "Queen of vegetables." Onions with strong anti-oxidation properties have allicin which has the effects of lowering blood fat and burning fat. Allicin loses its nutrition after being cooked at high temperatures. Raw food can absorb more allicin. The vitamins B and C in the onion ingredients are also damaged when exposed to heat, and water heating can also result in the loss of potassium ion nutrients. Therefore, raw food can absorb most of the nutrients of onions. The flavonoid quercetin on the onion has anti-inflammatory effects, and cooking can increase the total amount of flavonoids. Cooking onions can cause loss of other nutrients. It is advisable to cook for a small amount of time or to fry or bake for a minimum of 5 minutes is the best way to cook. Onion eaten better than cooked food, can retain more nutrients, but poor stomach should avoid eating raw, so as to avoid stomach pain. To reduce the spicy sensation of raw onion, it can be air-dried or refrigerated before consumption. Chestnut Eat raw phlegm, cooked to eat kidney Chestnut is sweet and warm, rich in potassium, calcium, and vitamin C, and has a high starch content. Eating raw chestnuts can promote blood circulation and prevent arteriosclerosis to a certain extent. Cooked food can help kidney. "Compendium of Materia Medica" records: "Chestnut can cure kidney deficiency, if the waist is weak, solar eclipse 10 capsules, and to help the kidney porridge, will be strong for a long time." Chestnut cooked more methods, you can and yams, walnuts, soybeans , peanuts, etc. are cooked together, or as snacks or snacks. Chestnut soya bean stewed pig's foot is helpful for relieving middle-aged and old-aged winter foot cleft palate and heel pain. However, eating too much chestnut is easy to get angry, so people with hot body should not eat too much. garlic Eat anti-heart disease, cooked food Garlic is a treasure, a must-have spice in the kitchen. Humans used garlic as a natural medicinal purpose thousands of years ago. Modern Nutritional Medicine believes that garlic has anti-oxidation, antiseptic, cholesterol lowering, blood pressure lowering and heart disease prevention, anti-aging, etc. effect. Garlic heating or salty will lose some or all of the nutrient activity, especially to reduce the body's beneficial substances in garlic - allicin, so it is best to eat raw. People with weak constitution or weak gastrointestinal function and poor eyes are not suitable for raw garlic. They can eat some cooked garlic properly. For example, garlic can be added into vegetables or baked garlic, and marinated into sugared garlic, which can reduce the irritation of allicin to the stomach and intestines. Garlic is best chopped and eaten, and first placed at room temperature for 10 to 15 minutes, and then into the food or raw food, because alliin, garlic enzyme combined in the air will produce more allicin, the effect is better. Recent studies have found that germination of garlic for 5 days is superior to fresh garlic. Simple ingredients, raw and cooked foods are not the same effect, and some are even the opposite, usually we should be particularly clear when eating, especially people who are at home, the diet effect is good, but do not get it wrong, wrong It! Multi Span Plastic Film Greenhouse Arch greenhouse is a kind of economical greenhouse, which is welcomed by the users with graceful curve form and low cost. 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