1. Storing Vegetables for Long Periods: Office workers often prefer to go grocery shopping once a week, buying all the ingredients they need for the entire week and storing them at home to consume gradually. While this saves time, it results in significant nutrient loss in vegetables with each passing day of storage. For instance, spinach stored at a temperature of around 20 degrees Celsius can lose up to 84% of its vitamin C content within a single day. Therefore, it is best to avoid storing vegetables for too long. If storage is necessary, choose a dry, well-ventilated, and shaded location.
2. Eating Raw Vegetables Without Washing Them Properly: Nowadays, many vegetables and fruits are heavily contaminated with various pesticides and parasitic residues. Thus, before consuming raw vegetables or fruits, it's essential to wash them thoroughly and peel them if necessary.
3. Cutting Vegetables Before Washing: Many cooks, especially in large kitchens, tend to cut vegetables first and then rinse them together to save time. However, doing so causes a significant amount of vitamins to be lost in the water.
4. Discarding the Parts With the Most Vitamins: Common vegetable preparation habits can also lead to nutrient loss. For example, some people like to eat bean sprouts but discard the bean itself, unaware that the bean contains 2-3 times more vitamin C than the sprout. Additionally, when making dumpling fillings, squeezing out the juice from the vegetables can result in a loss of over 70% of the vitamins. The correct method is to toss the chopped vegetables in oil first, then add salt and seasonings appropriately, which helps prevent excessive liquid in the dumplings.
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