越新鲜越有毒的蔬菜
这3种蔬菜,越新鲜越有毒,吃多了甚至会致命!尤其是第一种
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脉脉健康堂 2021.05.28 土豆微信
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点击上面“脉脉健康堂”关注
疾病查询、养生经典、有病不求人
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四季豆:皂角、植物凝集素
黄花菜:二秋水仙碱
土豆:龙葵苷、茄碱
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菠菜:3种人食用菠菜一定要焯水
苦瓜:焯水不能超过1分钟
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蔬菜保鲜的关键:叶、壳
✔ 冰箱低温冷藏
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西兰花、芹菜:将蔬菜表面的水分擦干或晾干,裹上保鲜膜,放入冰箱保存即可;
生菜:沥干菜叶的水分,放置碗中后用保鲜膜封住,冷藏保存可保鲜一周;
香菜:洗净后印干水分,切段放入冰格,并倒入橄榄油,放进冰箱速冻层;
蘑菇:新鲜蘑菇最好是用纸袋装着放入冰箱,用塑料袋或保鲜膜装着易发霉;
萝卜:在储存萝卜时,记得切除其叶子后,再放入冰箱保存;
豆角:用开水焯一下,晾干后装进保鲜袋存放。
✔ 通风潮湿处
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✔ 通风干燥处
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