Home cooking refers to the dishes that often appear on the family table. These dishes are easy to make and delicious, so they are very popular with families. However, nutrition experts remind you that some dishes are not suitable for eating... Hot and sour cucumber (cucumber + pepper) Cucumber contains vitamin C decomposing enzymes, which will destroy the vitamin C in the pepper and reduce its nutritional value. Shallot tofu (tofu + shallot) When tofu and onion are combined, calcium in tofu combines with oxalic acid in the onion to form a white precipitate, calcium oxalate, which destroys the calcium in tofu. Some people use chopped green onion when tofu burns, which is also unfavorable. Some oxalic acid-containing vegetables such as spinach, fresh bamboo shoots, etc., must also be boiled with boiling water at the same time. If you remove most of the oxalic acid before use, calcium oxalate can be prevented. Spiced tea leaves (tea + eggs) Strong tea contains more tannic acid, which can make the protein in the egg become non-digestible coagulation material, affecting the body's absorption and utilization of protein. Soybean stew trotter (trotter + soybean) Soybean aldonic acid can synthesize chelates with minerals in trotters and interfere with or reduce the body's absorption of nutrients. Green pepper fried beef liver (bovine liver + green pepper) Because the vitamin C in green pepper has strong reducibility, it is easily oxidized by copper ions in bovine liver and loses its physiological activity. Spinach tofu soup (spinach + tofu) Tofu contains magnesium chloride and calcium sulfate, and spinach contains oxalic acid. Both foods can produce magnesium oxalate and calcium oxalate together and cannot be absorbed by the body. COVID-19 Coronavirus Rapid Test Kit Anesthesia Medical Co., Ltd. , http://www.sinoanesthesia.com