In the past, food resources were scarce, and it was a big problem to solve food and clothing, let alone how to eat a balanced nutrition. Nowadays, food and clothing is no longer a problem, but more and more evidence shows that the nutrition of the food we eat has declined! Many people may worry that since the nutrition of food has shrunk and we can't eat enough nutrition, our bodies will be malnourished.
Truth:
First of all, although the nutritional content of most foods has decreased, there are quite a few kinds of foods now! In the past, due to the restriction of conditions, we could only eat whatever we had at home, and the variety of food was limited. For example, in rural areas of northeast China, eggplant, potatoes, tomatoes, Chinese cabbage, celery, leeks, carrots and radishes have always been people's staple foods. It is often a big bowl of rice, and a little bit is enough to eat.
Tuchong creativity
But it's different now. We can not only eat food from our hometown, but also eat food from all over the world. Southerners can eat northern food, and northern Renye Fang can taste southern food. A variety of foods can not only absorb various nutrients, but also enrich our dining table and stimulate our appetite.
Secondly, the Dietary Guide for China Residents suggests that everyone should have diversified foods and eat 300-500g vegetables every day, among which dark vegetables with richer nutrition account for more than half of the total vegetables. In addition, you should eat about half a catty of fruit, 300-500g of milk, eggs 1 each, 2 meats, nuts 10g, 25g of soybeans and a bowl of rice with a staple food of at least 4 inches. Eat strictly according to the recommendations of the guide, and don't worry about malnutrition.
References:
[1]Mariem, S.B., Gámez, A.L., Larraya, L. et al. Using archived samples to evaluate the evolution of wheat grain characters in the past 166 years. Sci Rep 10，2 1828 (2020)。 https://doi . org/ 10. 1038/s 4 1598-020-78504-x
[2] Zhao Pingjuan. Comparative study on vanadium content in green vegetables in open field and greenhouse [J]. Modern Agricultural Science and Technology, 20 12, (10): 336-337. DOI: 10.3969/j . ISSN . 5438+0007
Zhao Yuping, Zou, Yang Zhenchao, et al. Effects of different temperature and light on photosynthesis and fruit quality of tomato in greenhouse [J]. Journal of Northwest A&F University: Natural Science Edition, 20 10, 38(5):6.
[4] Yang Yuexin, Ge Youke. China Encyclopedia of Nutrition Science 2nd Edition (Volume I) [M]. People's Health Publishing House, 20 19.
[5] Shan,,, Wang Hongxun,. 14 Comparative Study on Polyphenols and Flavonoids Content and Antioxidant Activity in Spice Extracts [J]. China Condiment, 2019,44 (04): 80-83+88.
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