Vegetable porridge

Green vegetable porridge is a kind of porridge that contains a very high amount of vitamins. This porridge is also very popular among people. Let’s learn about it together.

Vegetable porridge

Material

4 green vegetables 1 bowl of leftover rice 1 tsp (5g) salt 1/2 tsp (3g) chicken stock 1/2 tsp (3ml) sesame oil

How to make vegetable porridge

1) Break the greens apart and wash them. Put them into boiling water for half a minute, remove them and soak them in cold water. After cooling, drain and chop them for later use.

2) Pour out the water used to blanch the vegetables, add clean water again, heat over high heat until boiling, pour in the rice, stir it, and then turn to medium-low heat. Add a spoon (to change the boiling direction to prevent overflowing), and then cover the lid, leaving a 2 cm wide gap.

3) Cook for 20 minutes until the rice grains are broken, then add chopped vegetables, salt, chicken essence and sesame oil, stir well.

Precautions

Blanch the vegetables in boiling water before putting them into the porridge. Not only will the color of the vegetables remain green and not turn black, but the cooked vegetable porridge will not be astringent.

If you are using raw rice to make porridge, the procedure is the same, but the cooking process will increase by 20 minutes.

There are four major harms of eating too much green vegetables. Vegetables are rich in vitamins, minerals, and dietary fiber. Eating a moderate amount of vegetables can promote intestinal peristalsis, promote defecation, provide the body with the micronutrients it needs, play an antioxidant role, and ensure the normal function of various organs in the human body. However, consuming too much vegetables will have the following harms.

Spinach, celery, tomatoes, etc. contain more oxalic acid, which combined with calcium in other foods can easily form calcium oxalate stones. This is one of the reasons why many women who like to eat vegetarian food are prone to kidney stones.

Most vegetables are alkaline foods. For patients who already have calcium phosphate stones, eating a large amount of alkaline foods on a daily basis can increase the number of stones and make them difficult to excrete from the body.

Vegetables with high crude fiber content, such as celery and spring bamboo shoots, are difficult to digest after eating a large amount, so patients with gastrointestinal diseases should not eat too much. Crude fiber can also easily cause gastric bleeding or esophageal varicose bleeding in patients with cirrhosis, aggravating the condition.

For pregnant women and children and adolescents in their growth and development period, excessive intake of vegetables will hinder the absorption of calcium and zinc in the body, affecting the children's intellectual development and bone growth.

If you eat a lot of vegetables for the sake of "dieting" or "filling your stomach" and reduce or abstain from meat and fish, it will not only affect the body's intake and absorption of essential fatty acids and high-quality protein, causing protein malnutrition, but also hinder the absorption of rich nutrients such as calcium, iron and zinc from meat. Women should especially pay attention to avoid iron deficiency anemia and calcium deficiency caused by excessive vegetarianism.