Count the treasures you threw away when washing vegetables

Is the trash can in your kitchen filled with a lot of garbage every day? I'm afraid that more than half of it comes from the food ingredients you throw away. Why throw them away? There are many reasons, maybe because they taste bad, or because they look ugly, or there is no reason at all, just because you saw your parents throwing them away, it's just a habit.

Wrong way 1: Cut off the fresh green leaves of rapeseed and celery, the leaves of lettuce, and the old leaves of cabbage

Comment: Almost every part of vegetables has nutritional value, and green leaves are the factory where plants synthesize nutrients and the essence of nutrition. Throwing them away will greatly reduce the nutritional value of vegetables. For example, the carotene concentration in the outer green leaves of cabbage is more than ten times higher than that in the central white leaves, and the vitamin C content is several times higher. For example, the carotene, vitamin C and lutein content in lettuce leaves are higher than in lettuce stems. In fact, romaine lettuce is the leaf lettuce, and the leaves of romaine lettuce are even more fragrant than romaine lettuce. How can the fate be so different when the name is just different?

Countermeasure: If you feel that the taste is not good when mixed and fried, don't throw away the leaves. Instead, break them off and make another dish of vegetables, or use the green leaves to make soup or stuffing. Isn't it the best of both worlds?

Wrong way 2: Peel eggplants, carrots, apples, sweet potatoes, etc., and peel tomatoes

Comment: These practices also remove the nutritional essence of vegetables. The most commendable blood vessel strengthening effect of eggplant comes from the eggplant skin, which concentrates most of the anthocyanin antioxidant ingredients in eggplant and also contains high concentrations of pectin and flavonoids. It is a pity to throw it away. The spicy radish peel contains a considerable amount of isothiocyanate, which is the key ingredient in the anti-cancer effect of radish. The skins of apples, sweet potatoes and tomatoes are rich in antioxidants and dietary fiber, and also have certain anti-cancer effects. It would obviously be better for your health if you could keep more of the skin, or even eat it.

Countermeasure: Try to eat vegetables whole, as natural ones feel best. Don't pursue "realms" such as being particularly crispy, particularly white, or particularly sweet. If you feel that they are an eyesore in terms of color or taste, you can adjust the cooking method or make them into another dish on their own. For example, the old Beijing-style "fried eggplant skin" and "mixed radish skin" are unique, combining health and deliciousness.

Wrong way 3: pinch off the ends of bean sprouts, throw away the white spongy part of green peppers with seeds, and throw away the white core of winter melon

Comment: The most nutritious part of bean sprouts is not the white and tender bud stalk, but the light yellow bud tip, and the root is where the highest content of cellulose is. The time-consuming and laborious process of "selecting vegetables" actually yields negative benefits. The white core of green peppers and winter melons is where the vitamin C content is particularly high, so it would be a pity to throw it away.

Countermeasure: If you get used to eating them, you will find that they taste pretty good. Just wash them and throw them into the pot!

Mistake 4: Throwing away edible bones and marrow, and throwing away cartilage

Comment: Animal bones are actually a treasure trove of nutrients. People usually think that it can supplement calcium. In fact, the calcium in it is difficult to dissolve and be absorbed by the human body. The chondroitin sulfate and collagen in it are very beneficial for beauty. The iron in the cancellous red bone marrow and the long-chain polyunsaturated fatty acids in the white bone marrow are also valuable resources for health.

Countermeasure: Boil the bones for a longer time, preferably in a pressure cooker to soften them, then chew them as much as possible, swallow the juice, and eat the soft ones directly.

Wrong way 5: Throwing away the skin of chickens and ducks, throwing away the scales of fish

Comment: The skin is rich in collagen, which is good for the skin. Although it is higher in fat, its fat is less saturated. Fish scales not only contain a lot of collagen, but also a large amount of calcium.

Countermeasure: Use the skin to boil soup to dissolve the collagen and aromatic substances in it, then remove the oil, drink the soup and eat the skin which has very little oil. The fish scales can be scraped off, put into the fish stew pot and simmered over low heat, and then eaten with the soup.

Mistake #6: Throwing away the yolk of your hard-boiled eggs

Comment: Egg yolk contains 60% of the protein in the egg, almost all the vitamins, almost all of the phosphorus, iron, zinc, selenium and other elements, and most of the B vitamins. Although cholesterol is in the egg yolk, healthy ingredients such as phospholipids, monounsaturated fatty acids, betaine, lutein, etc. that are good for the heart are also in the egg yolk. Egg whites are 88% water, protein and potassium, and very little else. It's such a shame to throw away the egg yolk!

Countermeasure: Boil the eggs until they are softer, and then eat them with the yolk! If you think the taste is not good, you can cut the eggs into pieces, mix them with 1 spoon of water, a little soy sauce, and a few drops of sesame oil, and you will find that the egg yolk is delicious.