蔬菜营养丰富,吃起来可口,但也有种种禁忌,如不注意,会导致食用蔬菜中毒和诱发疾病。 一忌吃未腌透的腌菜。菜在腌制过程中,植物体内的硝酸盐会被细菌还原成亚硝酸盐,亚硝酸盐被吸入人体血液,易造成人体缺氧中毒,还可能诱发癌变。 二忌炒菜时油温超过200℃。不少人在炒菜时,常常把油烧到冒烟才放菜,这时油温已超过200℃,蔬菜中所含的维生素C和油中所含的脂溶性维生 Nutritious vegetables, delicious to eat, but there are also all kinds of taboos, if not pay attention, will lead to poisoning and induced eating vegetables. Avoid eating not pickled pickles. Vegetables in the pickling process, the nitrate in plants will be reduced to nitrite bacteria, nitrite is inhaled into the human body, can easily lead to hypoxia, but also may induce cancer. Second bogey cooking oil temperature over 200 ℃. Many people in the cooking, often put the oil to smoke before putting vegetables, when the oil temperature has exceeded 200 ℃, vegetables contained in vitamin C and fat contained in fat-soluble vitality