The reason for this is that green peppers contain more vitamin C, while cucumbers contain a certain amount of vitamin C-decomposing enzymes. If eaten at the same time, vitamin C in green peppers will be destroyed, thus reducing the nutritional value of food.
In fact, there is no "vitamin decomposing enzyme" in cucumber, but there is only one "ascorbic acid oxidase" at all; This enzyme is only "a self-defense mechanism of plants", so far there is no evidence that it will oxidize vitamin C in food.
In other words, if it is true that vegetables rich in vitamin C, such as green peppers, can't be eaten with cucumbers, such as peppers and pea seedlings. There are too many such vegetables, which is simply an exaggerated rumor.
This is also a widely circulated saying. The reason why green pepper can't be eaten with pig liver is mainly because "the mineral elements such as iron and copper contained in pig liver will lead to the oxidation of vitamin C in green pepper, thus losing its reducing ability".
However, there is clear scientific evidence that vitamin C itself can promote the absorption of mineral iron. Iron itself is a nutrient that the body is easy to lack. Vitamin C and mineral iron are a pair of "intimate companions". Vitamin C can transform trivalent iron into bivalent iron, and can also help it form a small molecule "soluble iron chelate". Eating two kinds of food at the same time has the function of nutritional supplement, which is essentially different from the content of rumors.
Most of the sayings in anecdotal remarks only exist on the premise of non-physiological large-dose supplementation and cannot be directly translated into the human body.
There are rumors in the society that green peppers can't be put in the refrigerator, otherwise they will become soft, black and even stale.
However, there is a difference between facts and legends. Although the suitable storage temperature of green pepper is 7-8 degrees Celsius and the temperature of refrigerator is 4-6 degrees Celsius, the so-called "suitable storage temperature" is not the only storage temperature of green pepper. Considering the real life, we will choose to keep food at room temperature or put it in the refrigerator after buying it back. Almost no one will keep food according to the "suitable temperature" of a certain food. Compared with normal temperature preservation and cold storage, "cold storage" is a reasonable and reliable choice considering the degree of nutrient retention and safety of vegetables such as green peppers (of course, the cold storage time should be shortened as much as possible, and it should be eaten as soon as possible, not stored for too long).
Many people like to store green peppers in the freezer, which is not recommended from a practical point of view. Fruits and vegetables like green peppers contain more water. If the temperature is too low, they will easily become "ice-like substances" and will taste "uncomfortable" after being taken out again.
When winter comes, many people are always obsessed with those "out-of-season vegetables and fruits", thinking that out-of-season vegetables and fruits are harmful to the body and cannot be eaten.
In fact, anti-season fruits and vegetables are not so "terrible"; There are three main sources of "out-of-season fruits and vegetables", one is "planted in different places", that is, those fruits and vegetables shipped from the south to the north for sale; One is to preserve the fruits and vegetables harvested in this season for a long time through modern technology; There is also a familiar "greenhouse planting fruits and vegetables".
Generally speaking, there are "subtle differences" in the nutrition and taste of vegetables and seasonal foods planted by simulating the fruit and vegetable planting environment in greenhouses, but the impact is not great.
Although we can simulate the growth conditions of fruits and vegetables, there are inevitably some differences in some details; The "light source lighting" in the greenhouse is not completely consistent with the normal "daylight lighting". Generally, seasonal fruits and vegetables grow naturally in the open air, with sufficient sunlight and strong photosynthesis, and the content and quality of various nutrients will be better. The illumination time and intensity of fruits and vegetables cultivated in greenhouse are not enough, and the synthesis of sugar, trace elements and plant pigments will be affected, so it is normal that the taste and nutrition are slightly lower.
For out-of-season fruits and vegetables, don't worry about excessive addition of pesticides. Whether it is for seasonal fruits and vegetables or out-of-season fruits and vegetables, as long as pesticides are applied according to regulations, the safety is not worth worrying about.
In addition, plant growth regulators, the so-called "plant growth hormones", are often used in the growth process of out-of-season fruits and vegetables, but this substance is essentially different from animal hormones, and there is a big gap in structure and composition, which will not produce related reactions in the human body, and certainly will not promote children's precocious puberty. The same problem as fruit ripening is more common.
In this regard, for "out-of-season fruits and vegetables", the nutrition and taste may be slightly reduced, but its safety is no problem and will not cause harm to the body. Eating delicious fresh fruits and vegetables in winter is a good "nutritional supplement" and "delicious taste", so there is no need to be too picky.
Green pepper, a vegetable often eaten in life, can be eaten with cucumber and pig liver; Reject rumors and taste safely. "Out-of-season fruits and vegetables" will not harm your health. Eat and buy now, and refrigerate for a short time. I hope you can taste vegetables healthily.