The national weight loss star "cucumber", don't eat it with tomatoes?

Cucumbers are rich in nutritional value. They can whiten the skin, provide anti-oxidation, and help with weight loss. In addition, they are crisp, refreshing and inexpensive, making them a must-have national ingredient for almost every household. However, there is a saying circulating on the Internet that "cucumbers cannot be eaten with tomatoes" to avoid weakening the nutritional value of tomatoes. Is it really that serious? Let’s hear what the nutritionist says!

Two keys to weight loss with cucumbers: succinic acid and vitamin C

Cucumbers are high in water, low in calories, and contain fiber that increases satiety. They contain succinic acid, a key ingredient that helps with weight loss. They are considered by many to be a good helper for weight control. Even Taiwanese singer A-Mei Chang is no exception. She once successfully lost weight by eating only two cucumbers for dinner.

According to the Food and Drug Administration's Food Nutrient Database, cucumbers contain an average of only 13 calories per 100 grams, more than 96% of which is water. There are also 1.3 grams of dietary fiber, 11.2 milligrams of vitamin C, and a variety of other vitamins and minerals.

Don’t eat cucumbers with tomatoes? Nutritionist is here to answer your questions!

However, there is a saying circulating on the Internet that cucumbers, which are often eaten as lettuce salad, contain "vitamin C degrading enzyme" and should not be eaten with foods high in vitamin C such as cilantro, mung bean sprouts, sweet peppers, rapeseed, bitter melon, cauliflower, cabbage, broccoli, tomatoes, cabbage, celery, cauliflower, and citrus. Otherwise, the vitamin C in the latter will be destroyed and the original nutritional value will be reduced.

Nutritionist Li Ziyi said that "succinic acid" can be found in melons and fruits such as cucumbers and winter melons. It can inhibit the conversion of sugar foods into fat, and has the effect of helping to lose weight and prevent obesity. The content of succinic acid is higher in the rind of the melon, so it is recommended to eat the melon with the skin as much as possible. Vitamin C is an antioxidant that is related to collagen synthesis and vascular elasticity. It is mainly used in whitening and anti-inflammation. However, in order to achieve the effect of helping to lose weight, it is necessary to reduce inflammation of fat cells first. Therefore, its mechanism of assisting weight loss is more "indirect".

In addition, nutritionist Li Ziyi also said that cucumbers contain "vitamin C degrading enzymes" that may indeed destroy the effects of vitamin C. It is recommended to eat fruits rich in vitamin C one hour after a meal, such as: sugar apple, tangy, longan, kiwi, Thai guava, local guava, sweet persimmon, papaya, cherry tomato, durian, strawberry, white grapefruit, lychee, pear, persimmon, date, etc. to increase vitamin C intake.

Don’t let vitamin C slip away. Proper cooking is the key

It is worth noting that vitamin C is easily destroyed by processing and high-temperature cooking. Therefore, whether you are cooking cucumbers, or vegetables high in vitamin C such as mung bean sprouts, sweet peppers, rapeseed flowers, bitter gourds, etc., do not heat them for a long time. It is recommended to wash them and eat them raw or blanch them and simply season them. In addition, cucumber is a cold food. For women with a cold constitution, it is recommended to eat it with hot ingredients to avoid diarrhea. Women are also reminded to eat less melon ingredients before and after their menstrual period.