Vegetables are nutritious foods, rich in fiber, very good for the body, but few people know that there are 5 familiar vegetables that have potential cancer risk if eaten in the wrong way.
Green vegetables contain many essential nutrients for the body, but there are some vegetables that are harmful to health if eaten in the wrong way. Let's explore with Raucuquachaua 5 common vegetables in the family that can potentially cause cancer.
Spring incense
Spring incense tree originates from China, also known as sage, the young leaves of this tree are considered as a side vegetable that is quite popular with Vietnamese people, because of its unique taste as well as its high fiber content. vitamins, ... but it contains a lot of nitrate and nitric, one of the active ingredients that can cause cancer.
To avoid danger to the body, the processor should process it properly before making the dish such as soaking the leaves in salt water and then boiling again to remove the above ingredients, then cook them into favorite dishes. enjoy without fear of poisoning.
Bean
The familiar everyday legumes such as lentils, okra, peas, etc. are very popular because of their delicious taste, easy to eat but good for health. However, peas in the legume group carry the highest carcinogenic components, which are saponins and trypsin inhibitors.
These two active ingredients, if frozen, their toxic concentration will increase, so if they are not thoroughly fried or processed, green beans are easy to be poisoned. However, these toxins are decomposed at high temperatures, so when processing peas, they should be boiled or blanched with hot water before cooking or fully cooked, boiling 100 degrees Celsius.
Salted vegetables
If you say which vegetables are the most likely to cause cancer, there is no other food that can overtake salted vegetables, also known as pickles such as kimchi, pickles, etc. These are foods made from vegetables. on the "black list" of carcinogens announced by WHO.
This shows how dangerous this food is. Because salted vegetables all contain nitrate, if not fermented properly, it is easy for external microorganisms to invade, causing the nitrate component to turn into nitrite.
When eating salted vegetables with other foods such as meat, shrimp, etc., the nitric component will react with the amino acids in these foods to turn into nitrosamines, which can cause stomach cancer. Therefore, you should not eat too many foods that are pickled or fermented regularly, especially when they are not fermented thoroughly, the taste is still acrid and green.
Fresh bamboo shoots
Bamboo shoots are one of the foods that contain a lot of fiber, pure taste and catchy taste, so they are very popular with many families. However, fresh bamboo shoots contain a lot of cyanide (cyanide), a toxin capable of poisoning humans, which in high doses can be fatal.
Cyanide belongs to the acid base, if you eat a lot of bamboo shoots containing this active ingredient, when it is reacted by enzymes in the digestive tract, it will produce cyanide acid (HCN), this is an extremely toxic active ingredient if a 60kg person eats about 60mg can die die immediately.
Therefore, when processing bamboo shoots, it should be boiled for 12 hours to remove cyanide, when boiled, the cyanide content is still about 160mg / 1kg. If you combine soaking and boiling, the cyanide content is only about 9mg/1kg. Therefore, whether drying or drying bamboo shoots to eat gradually, you should also soak them in salt water or boil them thoroughly, when using them, they must also be blanched in boiling water or boiled again to be safe.
Pennywort
Gotu kola is a vegetable that has the function of clearing heat, detoxifying, diuretic, detoxifying, treating eye diseases, sore throat, abdominal pain, dysentery, ... often used raw or pureed for drinking water. provide many good nutrients for the body. Surely you will be more surprised to know that foods can also cause cancer.
Specifically, the risk comes from the roots of gotu kola, if eaten in the wrong way, it is easy to cause a reverse reaction, causing harm to the body. The roots of gotu kola plant are often deeply embedded in the ground, so they are easily contaminated with heavy metals, bacteria, harmful microorganisms, etc. When not thoroughly washed, eaten raw or improperly processed, it is very easy to cause food poisoning. toxic but also increases the risk of cancer.
At the same time, gotu kola itself contains a certain amount of poison, if consumed in large quantities for a long time, it also causes poisoning such as abdominal pain, headache, loss of consciousness, miscarriage, and harmful complications to the fetus. blood cells, liver, kidney,...
The above are the vegetables that we often encounter and use, but contain many carcinogenic active ingredients, if you do not know how to process and use them properly, they are extremely dangerous. Hope the above information can help you have more useful and interesting knowledge.
