Bitter vegetables contain a lot of nutrients, good for health. This type of vegetable also provides valuable fiber, good for digestion, preventing constipation and preventing atherosclerosis. The amount of protein in bitter vegetables is significant, up to 5.3 / 100g.
In addition, bitter vegetables also contain a lot of calcium, 2.7mg of iron, 123mg of magnesium, 2400mg of manganese, 65mg of phosphorus, 457mg of potassium, 25mg of sodium, 0.94mg of zinc, 190μg of copper. The amount of vitamin A, vitamin C in bitter vegetables is much higher than in grapefruit, lime, orange, … So eating bitter vegetables regularly is very good.
Dishes made from bitter vegetables are very simple to prepare. You can make meat soup, shrimp, bone, steamed or add to instant noodles, …
However, if you buy a lot or are given a lot and you don’t know how to store them, the vegetables will wither quickly. So you should refer to how to store bitter vegetables below, it can help you keep the vegetables fresh for 1-2 weeks.
Put in water
Many housewives share the experience of putting vegetables in water to keep them fresh longer. Specifically, after buying bitter vegetables, remove all yellowed leaves and wilted leaves. The height of the water is about 1 finger joint.
You change the water twice a week, keep it in a cool place. Each time you change the water, remove the rotten leaves below. This way will help bitter vegetables stay fresh for 2 weeks.
Store bitter vegetables in the refrigerator
Storing vegetables in the refrigerator is probably a method that everyone knows. However, if you just leave the bitter vegetables in the bag and put them in the refrigerator, the vegetables will wither quickly. It takes about 2-3 days for the vegetables to start dropping leaves, when cooked they will be very tough and less delicious.
Before putting vegetables in the refrigerator, it is better to remove all the leaves, pick all the yellow and wilted leaves. Note that you should not wet the vegetables. The reason is that most leafy vegetables already have a natural protective layer, if we wash off this protective layer, the vegetables will quickly rot. Moreover, the moisture left from the vegetables also makes them easily rotten.
You should note that vitamin C will be lost when bitter vegetables are crushed. So when storing, you should not let the vegetables be crushed (this is also the reason why you should not wash the vegetables before storing) and after cooking, you should eat them immediately to preserve the amount of vitamin C in the vegetables.
In addition, you should also adjust the appropriate cold temperature for keeping vegetables fresh. 1-4 degrees C is the most suitable and ideal temperature for storing vegetables. If the refrigerator temperature is above 4 degrees C, the vegetables will wither quickly and even get contaminated by bacteria. Conversely, fruits and vegetables will freeze, quickly deteriorate and lose all nutrients if stored at too cold temperature, below 1 degree C.
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