Snap Up The Supermarket Grain And Leave The "three-color Vegetables" Alone. The Nutritionist Teaches You To "add 1 Thing" To Make It Delicious!

The epidemic alert in Shuangbei City has been raised to the third level. A large number of people rushed to the supermarket to buy food. Instant noodles, canned food, and frozen food were almost swept away. "Three-color vegetables" is not very popular, and it has attracted many netizens to resonate.

Three-color vegetables, also known as "three-color beans", are a common dish in many buffet restaurants or bento shops. Nutritionist Xia Ziwen said with a smile that three-color vegetables are mostly composed of corn, carrots and green beans (pea kernels). Maybe some people don't like the taste of green beans, or they don't like the hard taste of carrots. When it comes to three-color vegetables, avoid it.

Xia Ziwen believes that if fresh vegetables are not available during the epidemic, three-color vegetables are actually a good choice for side dishes; for carrots, they are rich in beta-carotene, which can synthesize vitamin A, which is helpful for repairing Epithelial mucosal cells are good helpers to maintain immunity.

And green bean kernels are rich in vitamins A, B groups, C, and dietary fiber; corn has lutein and zeaxanthin, which help absorb blue light and protect the macula, especially if you stay at home for a long time during the epidemic, you will inevitably get slippery. Watching TV on the mobile phone, eating some corn at this time has the effect of protecting eyes.

However, Xia Ziwen reminded that the main nutrient of green beans and corn is starch. If you eat three-color vegetables in the same meal, you should pay attention to eating less of the staple food. The ingredients that can be bought during the epidemic are relatively limited, and because the three-color vegetables already contain starch and vegetables, she suggested three cooking methods.Colored vegetables become delicious and nutritionally balanced:

Three-color vegetable baked eggs (illustration/)

Xia Ziwen explained that shrimp, eggs and edamame are all protein-rich ingredients, and adding more can make the nutrition more balanced; she especially recommends scrambled or baked eggs for those who don't like three-color vegetables, wrap them in egg liquid Covering three-color vegetables can reduce the unique taste and texture of three-color vegetables; it can also be paired with vegetables with high sweetness such as onions and frozen cauliflower for a richer and more delicious taste.

◎ Image source/Dazhi Image/Shutterstock provided ◎ Consulting experts/Xia Ziwen nutritionist