Cutting leeks like this is too wasteful! A senior fruit and vegetable vendor teaches you how to keep precious nutrients

Leeks are often used to scramble eggs and make water. Not only is it rich in fragrance, but it is also very nutritious. A Japanese fruit and vegetable vendor with 14 years of experience told everyone in the article how to deal with leeks so as not to waste money and recommended cooking methods.

The nutritional value of different parts of leeks is also different

The white pendant at the bottom of leeks is also called leek white. This part is rich in allyl sulfide and is a natural organic sulfur compound. The rich aroma and spicy flavor of leeks come from this ingredient.

Allicin will be augmented after chopping the leek, which will promote the absorption of vitamin B1, and can relieve fatigue, restore vitality, and promote blood circulation.

The green leaves at the tip of chives are rich in minerals, β-Hussil, vitamin C and vitamin K, with antioxidant properties, helping the body maintain immune function and skin health.

The nutrition of leeks is not lost.

Many people are accustomed to cut the whole leek into pieces. However, the finer the leeks are cut, the more effective it can release sulfides that are beneficial to the body and health.

In particular, allicin at the roots of leeks is the most abundant. If you lose it, you will waste precious nutrients. Just cut off a small piece of hard roots. If you are worried about the taste of the roots of leeks, you might as well try to make a tangy sauce of "leek sauce".

The method is to cut a bunch of leek roots into finely, add a tablespoon of kettle sauce (Mentsuyu), two teaspoons of vinegar, one teaspoon of sauce and sesame oil, mix and refrigerate in the refrigerator for 30 minutes, and drizzle it on rice, cold tofu or side dishes and it is delicious.

On the contrary, because the leaves are rich in water-soluble vitamin C and β-Hushu. In order to avoid nutrient loss after heating, it should be as much as possible to cut as much as possible and cut it long. It is best to shorten the cooking time. Add a little heat in the last step of the cooking.