When it comes to vegetables, many people may think that eating them cooked or raw is equally beneficial to the body. But that each type of vegetable has a different process for preserving its nutritional value. Some types are better eat raw because they contain more complete nutrients. Or some types, if eaten cooked, are easier to chew, the digestive system works easier, and taste better than eating them raw.

Each dish has many ingredients and steps to prepare. The ingredients used in cooking can affect the nutrients in vegetables, whether it is the ingredients, เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย, heat, or cooking methods. Studies have found that heat and cooking methods can change the structure and amount of nutrients in vegetables.

One of the factors that reduce nutrients is water and cooking with water, especially boiling. Because some nutrients can be dissolve in water, such as vitamin C and the B group of vitamins. When vegetables that contain these nutrients are boil or have water as an ingredient. The amount of water-soluble vitamins can be reduce by 50-60 percent. 

Whether eating cook or raw vegetables, washing them thoroughly will help reduce the risk of the body being exposed to various toxins. This is because we do not know what methods the vegetables go through from the time they are sown until they reach our hands.

Therefore, before eating, we should wash vegetables thoroughly using the following simple methods:

• Method 1: Wash with running water by soaking in water for 15 minutes, then turn on running water and spread the vegetable leaves and rub them back and forth for 2 minutes. This is suitable for washing small quantities of vegetables.
• Method 2: Use half a tablespoon of baking soda mixed with 10 liters of water. Soak for 15 minutes, then rinse with clean water. 
• Method 3: Soak in water mixed with vinegar, approximately 5%, in a ratio of 1 tablespoon of vinegar to 4 liters of water. Soak for 15 minutes, then rinse with clean water.

These 3 methods will help reduce the risk of exposure to viruses and reduce residual toxins in vegetables and fruits.