6 wrong dietary concepts

　　1. [The most reasonable combination with carrots and radish]

　　Many housewives like to cut carrots and white radish into dices, shreds, slices or grind them into paste to make side dishes with full color, flavor and flavor, which not only look beautiful, but also taste delicious. This way of eating is unscientific, because white radish is rich in vitamin C. Once mixed with carrots, the vitamin C will be completely lost, because carrots contain an ascorbic acid-decomposing enzyme, which will destroy the vitamin C in white radish.

　　2. [Fruits are rich in vitamin C]

　　In fact, this view is one-sided. Calculated based on the vitamin C content of 100 grams of fruit, kiwi contains 420 mg, fresh dates contain 380 mg, strawberry contains 80 mg, orange contains 49 mg, loquat contains 36 mg, tangerine contains 30 mg, and persimmon contains 30 mg. but Grape , figs, and apples each only have 5 mg, bananas and peaches each have 10 mg, and pears have only 4 mg. Therefore, if you want to supplement enough vitamin C, you should be selective when eating fruits.

　　3. [Live chickens are freshly killed and cooked to taste]

　　Chicken fiber is short and easy to digest, but although the biochemical level of chickens killed alive is destroyed, their body tissues are still active. If cooked immediately, the chicken protein will denature and solidify when heated, and the water will precipitate from the muscles, making the meat rough. Therefore, there must be a rigidification process. The killed chicken is left for a period of time to allow various enzymes in the body to catalyze and allow the chicken tissue to autolyze and hydrolyze. At this time, the chicken will taste better when cooked.