Vegetables are very nutritious food. However, if people don't know how to eat them properly, they not only can not absorb the nutrition of the vegetables, instead, it may cause harms to their health. Following are some taboos for six kinds of common vegetables, which we should pay attention to!

First, eating tomatoes before the meal
Eating tomatoes before the meal may easily increase the gastric acid, and will cause heartburn, abdominal pain and other discomforts. While if you eat tomatoes after the meal, because the gastric acid has already been mixed with the food, so the acidity in the stomach will decrease, which will help you avoid these symptoms.

Second, drinking carrot juice and wine at the same time
American experts found out that, if the carrot juice which contains plenty of carotene and the alcohol enter into the body at the same time, it can produce toxins in the liver, which will further lead to liver disease. As a result, it is recommended that people should not drink wine immediately after drinking carrot juice, or drink carrot juice immediately after drinking wine.

Third, soaking the mushrooms in the water for too long
Mushrooms are rich in ergosterol, which will turn into vitamin D after receiving the sunlight. If you soak the mushrooms in the water too long or clean them excessively, there will be a great loss of ergosterol and other nutrients.

Fourth, eating bean sprouts which have not been cooked
Bean sprouts are very delicious and nutritious, but you should make sure they are cooked when eating. Otherwise, as bean sprouts contain some harmful substances such as trypsin inhibitors, so it may cause nausea, vomiting, diarrhea, dizziness and other adverse reactions.

Fifth, stir frying the bitter gourd without being blanched in hot water
Bitter gourd contains oxalic acid, which can interfere with the absorption of calcium in food. As a result, before you stir fry the bitter gourd, you should blanch it in hot water, so as to get rid of the oxalic acid.

Sixth, storing the green leafy vegetables for too long
If the leftovers (especially green leafy vegetables such as leeks) are stored for too long, they will produce a large number of nitrite. Even though it looks all right on the surface of the food, it can still cause food poisoning, especially for the frail and sensitive people. As a result, do not store the green leafy vegetables for too long after they are cooked.