Wild vegetable: Purslane must be blanched before eating

When consuming these 4 wild vegetables, be sure to blanch them before eating, Wild vegetable: Purslane must be blanched before eating

1. Toon tree

Toon is a vegetable with a high nitrite content, and the nitrite content after cleaning can reach 160.55mg/kg. So it is recommended to blanch before cooking, as this can significantly reduce the nitrite content in Toona sinensis and reduce health risks.

2. Purslane

Purslane is a common wild vegetable on the roadside, loved by many people for its unique taste. But purslane is a wild vegetable with a high content of oxalic acid, with 1460mg of oxalic acid in 100g. Excessive intake of oxalic acid can form insoluble calcium oxalate crystals in the kidneys, which can easily block the renal tubules.

It is recommended to blanch before eating, blanching for 3 minutes can remove about 50% of oxalic acid. Nevertheless, the oxalic acid content of purslane is still higher than that of ordinary vegetables, so it is important to eat less in daily life.

3. Fern vegetable

The original fern glycoside component in fern is a Class 2A carcinogen, which has been proven to have carcinogenic effects in animal experiments, but its carcinogenic effect on humans is relatively limited. The original fern glycoside is mainly concentrated in the head of the fern. Removing the head and blanching it for 30 seconds before cooking can reduce the original fern glycoside content to 0, which can greatly reduce health risks.

4. Red Phoenix Vegetable

Red Phoenix Cabbage contains pyrrolizidine alkaloids, which have certain hepatotoxicity. However, the content and toxic dose of pyrrolizidine alkaloids inside are not clear.

For safety reasons, stir frying with high heat can be used when consuming red phoenix vegetables, as pyrrolizidine alkaloids can be heavily damaged in high-temperature and water deficient environments.