Pot-stewed vegetables are very popular because of their convenience and good taste. However, many people are worried that braised dishes contain a lot of food additives and are unhealthy to eat. Ruan, director of the Science and Technology Department of the Food and Nutrition Information Exchange Center and a member of the expert group of the China Food Rumors Alliance, said that the traditional method of making stewed vegetables is to add plant seasonings such as pepper and star anise, and then marinate them with salt and other seasonings. Its fragrance actually comes from these condiments and seasonings, and it does not need any food additives. There are also a lot of packaged lo-mei now. Do they have many food additives? Actually, not necessarily.

Ruan said that these packaged stewed vegetables are all vacuum packed and can be preserved for a long time even without food additives. Moreover, pot-stewed vegetables are often salty, use more salt, and bacteria are difficult to grow. It should be reminded that prepackaged stewed vegetables can actually use food additives, which are safe as long as they are used reasonably. Generally speaking, regular pot-stewed vegetables can be safely eaten, and prepackaged pot-stewed vegetables may use additives, but as long as they are used reasonably, they can still be safely eaten. The biggest safety problem of marinated vegetables is the abuse of nitrite. When choosing the marinated vegetables, try not to buy those marinated vegetables with particularly bright colors, which may be added with nitrite. Because of the high salt content in pot-stewed vegetables, eat as little as possible.

This article comes from: Beijing Science and Technology News