Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins and minerals that the human body needs. According to a 1990 statistic from the Food and Agriculture Organization of the United Nations, 90% of the human body's required Vitamin C and 60% of Vitamin A come from vegetables. However, if consumed improperly, they can also cause harm to the body.
1. Eating tomatoes before a meal can easily increase stomach acid, leading to discomfort symptoms such as heartburn and abdominal pain for the consumer.
2. Over-soaking mushrooms. Mushrooms are rich in ergosterol, which is converted into Vitamin D after exposure to sunlight. If soaked in water or washed excessively, nutrients such as ergosterol will be lost.
3. Undercooked bean sprouts. Undercooked bean sprouts contain harmful substances such as trypsin inhibitors, which may cause adverse reactions after consumption, such as nausea, vomiting, diarrhea, and dizziness.
4. Stir-frying bitter gourd without blanching. The oxalic acid contained in bitter gourd can hinder the absorption of calcium in food. Therefore, the bitter gourd should first be blanched in boiling water to remove the oxalic acid before stir-frying.
5. Drinking carrot juice with alcohol. American food experts have found that consuming carrot juice, which is rich in carotene, together with alcohol can produce toxins in the liver, causing liver disease.
6. Green leafy vegetables stored for too long. Leftovers stored for too long will produce a large amount of nitrite. Even if they do not appear spoiled on the surface, they can cause mild food poisoning, especially in the weak and sensitive.