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How Japanese people store and preserve vegetables for a long time while preserving their nutrients.

Updated: Dec 4, 2023

When you have to stockpile food to avoid going out Storing dry food is not a problem at all, but vegetables that must be eaten to boost the body's immune system will lose their nutritional value or spoil if stored for many days. Today I will come and show you how to store vegetables for a long time and maintain their nutritional value according to the advice of Japanese people.


How to store vegetables and preserve them for a long time.



bean sprout

If stored in a bag, bean sprouts will rot within 2-3 days. To prolong the life of bean sprouts, use a toothpick to poke a small hole in the bag of bean sprouts to allow air to enter. Because bean sprouts are living things that need air.





Chinese cabbage

Chinese cabbage It is a vegetable rich in vitamin C. Leaving vegetables at room temperature for just four days will reduce their vitamin C to about 16 percent, as well as storing them in the refrigerator for just two days will lose about 40 percent. But freezing helps preserve the vitamin. for 2-3 weeks the method for freezing is by washing the vegetables thoroughly. Cut to the size you like. Put in a bag and put in the freezer. They can be stored without losing their nutritional value for about 2-3 weeks. When eaten, place them at room temperature to let the ice melt before cooking. Or you can cook it while the vegetables are still firm.





Broccoli

Broccoli is a vegetable that is rich in vitamin C, vitamin B, vitamin K, dietary fiber, and carotene that helps maintain healthy eyes and skin. In addition, broccoli also contains important compounds: sulforaphane, kaempferol, and quercetin, which are antioxidants that help prevent cancer. Helps prevent heart disease, reduces inflammation, and lowers blood pressure, etc.


How to preserve broccoli is by boiling broccoli cut into small pieces in boiling water mixed with 1 teaspoon of salt for 2-3 minutes, then rinsing in cold water. Set aside to drain. Then put it in a bag and freeze it for storage without losing its nutritional value for about 1 month when eating. If you want to use it as a salad or vegetable dip, place it in ice to melt at room temperature. If you want to use it in cooking, such as stir-frying or boiling, you can use it while it's still hard.





Onion

Onions are rich in a flavonoid called quercetin, which is one of the phytonutrients or phytonutrients that are antioxidants. Helps prevent diseases such as cancer, diseases caused by everyday life such as diabetes, high blood pressure. Coronary artery disease and allergies, etc. Quercetin is usually found in a lot of onion peels. But eating onion peel has a complicated method.


Drying peeled onions in the sun for about 1 week will increase the amount of quercetin by 4 times. When eating, boil or stir fry so that the soup from the onions can be eaten completely.





mushrooms

Mushrooms are rich in beta-glucan. It plays an important role as a powerful antioxidant and helps strengthen the body's immune system.


Preserving mushrooms to preserve their value and flavour can be done by wiping the mushrooms clean with kitchen paper towels or a clean cloth moistened with water. Divide into sized bags for each use. Then freeze Freezing breaks mushroom cells and releases enzymes that break down RNA, producing delicious tasting compounds including guanylic acid, glutamic acid and aspartic acid.) comes out about 2-3 times, making the mushrooms taste more fragrant and delicious. When eating, take it out of the freezer and stir-fry or boil it. Mushrooms should not be soaked in water to defrost because not only will the flavour of the mushrooms disappear, the water will also bring out the bitter taste of the mushrooms.





Potato

Potatoes should not be stored at room temperature as this will cause buds to grow and dry out the potatoes. What is a good way to store potatoes? Wrap it in newspaper and put it in a bag and keep it in the refrigerator. It was found that keeping it in the refrigerator for about 2 weeks will cause the starch in potatoes to change to sugar. As a result, the potatoes are twice as sweet as before.




These methods are part of how to preserve vegetables to retain as much value and nutrients as possible. This is a time in life where you need fruits and vegetables for your body to be healthy and not easily get sick. Keep fighting, we will get through the COVID-19 outbreak together.



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