Cucumbers and tomatoes can’t be eaten at the same time

Many restaurants have a dish called "Dafengshou", which combines carrots, lettuce, tomatoes, cucumbers and other different vegetables together and eaten raw. Raw vegetables are indeed conducive to the preservation of nutrients, but with cucumbers in this dish, its nutritional value will be greatly reduced. From the perspective of cucumber itself, it is a delicious and nutritious vegetable. In terms of taste, cucumber meat is crispy, juicy, sweet, aromatic and delicious. Nutritionally, it contains protein, fat, carbohydrates, multiple vitamins, cellulose, and rich ingredients such as calcium, phosphorus, iron, potassium, sodium, and magnesium. . In particular, the fine cellulose contained in cucumbers can reduce blood cholesterol and triglycerides, promote intestinal peristalsis, accelerate waste excretion, and improve human metabolism. The glycerides contained in fresh cucumbers can also effectively inhibit the conversion of carbohydrates into fat. Therefore, regular consumption of cucumbers can reduce weight and prevent the occurrence of coronary heart disease.　　　 Why is it better not to have cucumbers in "Big Harvest"? Because cucumber contains a vitamin C decomposition enzyme, it will destroy the rich vitamin C in other vegetables. Tomatoes in the "Great Harvest" are typical vegetables rich in vitamin C. If the two are eaten together, the vitamin C we ingest from tomatoes will be destroyed by the decomposing enzymes in cucumbers, and the effect of supplementing nutrients will not be achieved at all.

In addition to eating "big harvest", people often see people eating a cucumber and then a tomato; or there is already a plate of "tomato scrambled eggs" on the dinner table, and then a plate of "cucumber fried meat". incorrect. In addition, the more vitamin C content in the food, the more severe it is destroyed by the decomposing enzymes in cucumber. Vegetables such as peppers, cauliflower, kale, and bitter gourd also contain more vitamin C. It is better not to eat them with cucumbers. As we all know, vitamin C is indispensable to the human body. It can enhance resistance, prevent scurvy, and resist infection. If vitamin C is severely deficient, it may cause gums, subcutaneous bleeding, nose bleeding, menorrhagia and other symptoms. An important way for us to obtain vitamin C in our lives is to eat vegetables and fruits. Therefore, on the one hand, we must eat more fruits and vegetables and take in a large amount of vitamin C; on the other hand, we should eat as little as possible with cucumbers to preserve its nutritional value.

　　 So, what pair of cucumbers are better to eat with? Cucumbers are often used to cook eel in the south, which is considered to be a better heat-relief tonic, so you might as well try to make it. The specific method is: about 300 grams of fresh eel slices, cut into eel segments about 5 cm long; slice cucumbers. Put the pot on a high fire first, add oil and cook until it is seven mature, stir-fry the eel slices until crisp, add garlic slices, ginger, cucumber and stir-fry, then add salt, monosodium glutamate, and fresh soup until the soup is milky white. Add sesame leaves to a boil, skim off the foam, put it in a soup bowl, sprinkle onion, pepper and serve. This dish is nutritious, light and refreshing, and tastes very delicious.

　　From the perspective of traditional Chinese medicine, cucumbers are cool in nature and sweet in taste. They can produce body fluids to quench thirst, relieve troubles and heat, reduce swelling and diuresis, and treat sore throat, swelling of limbs and other discomforts. However, because cucumbers are cold, patients with stomach pain and chronic diarrhea caused by the deficiency of the spleen and stomach are better to eat less.