Eating well means providing your body with proper nourishment. While some people believe that consuming more expensive foods like chicken, fish, and meat is the best way to stay healthy, this isn't always true. Many affordable foods are actually highly nutritious. For example, carrots are much cheaper than winter bamboo shoots, yet they contain far more nutrients. Similarly, when it comes to lettuce, the leaves are far more nutritious than the stems. With the right cooking techniques, you can still enjoy delicious dishes made from the leaves.
Vegetable oil is often considered a healthy choice, but it's not as perfect as many think. A U.S. biochemist once warned at a National Cancer Institute meeting that while unsaturated fats in vegetable oils aren’t carcinogenic on their own, they might promote cancer development. He expressed concern that many people rely solely on vegetable oils for heart health, fearing this could lead to an increase in cancer cases in the future. The better approach is to maintain a balanced diet, including some animal-based foods, which supports overall well-being.
Fruits are known for being rich in vitamin C, but this belief is somewhat one-sided. For instance, kiwifruit has 420 mg of vitamin C per 100 grams, while fresh dates have 380 mg. Strawberries offer 80 mg, oranges 49 mg, loquats 36 mg, and both tangerines and persimmons provide 30 mg each. Bananas and peaches only have 10 mg, while grapes, figs, apples, and pears contain just 5 mg or less. To get enough vitamin C, it’s important to choose fruits wisely and include those with higher concentrations.
Live chickens are often praised for their taste, but there’s more to the story. Chicken muscle fibers are short and easy to digest, but freshly killed chickens have active tissues that haven’t fully settled. If cooked immediately, the heat causes proteins to denature, making the meat tough and dry. To improve texture and flavor, it’s better to let the chicken rest after slaughter. This allows enzymes to break down the tissue through natural processes, making the meat tender and more flavorful when cooked later.
Onion and tofu are commonly combined, but nutritionists warn that this may reduce the nutritional benefits. Tofu is high in calcium, while onions contain oxalic acid. When these two are mixed, the oxalic acid can bind with calcium, forming calcium oxalate, which the body struggles to absorb. This can reduce the effectiveness of tofu’s nutritional value.
Carrots and white radishes are often chopped or blended into sauces for visual appeal and taste, but this method isn’t the most nutritious. White radish is rich in vitamin C, and when mixed with carrots, the vitamin C can be destroyed. Carrots contain an enzyme called ascorbic acid oxidase, which breaks down vitamin C, reducing the nutritional benefits of the dish. It’s better to prepare them separately to preserve their full nutrient content.
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