Vegetables undoubtedly play an integral role in our daily diet. Not only do they add a splash of color to our tables, but they are also an important guarantee for a healthy life, providing a wealth of vitamins and minerals. However, have you ever had a "diarrhea" incident because of a delicious daylily meal, or have you felt unwell after enjoying a crisp and delicious lettuce salad? This is not an isolated case, but a warning that even the most common and seemingly safe vegetables can pose a threat to our health if eaten incorrectly.
Daylily: Delicious and risky
Daylily, with its unique aroma and nutritional value, is widely regarded as a good delicacy. However, improper consumption of daylily may pose unexpected health risks.
Nutrition & Alerts
Daylily is rich in protein, minerals and vitamins, especially vitamin A and vitamin C, which play an important role in maintaining eye health and strengthening the immune system. However, daylily also contains a natural compound called saponins, which can cause discomfort such as diarrhea if consumed in excess of it if not properly treated.
Precautionary measures
The key to proper daylily consumption lies in pretreatment. First, soak the daylily in clean water for at least two hours to remove most of the saponins. Second, boil with plenty of water for at least ten minutes to ensure that the saponin content drops to a safe level. In addition, for people with sensitive stomachs, it is recommended to reduce the intake of daylily or consume it under the advice of a doctor.
Potential hazards of other common vegetables
In addition to daylily, there are many common vegetables in the daily diet that can also pose a health risk if not handled properly.
Lettuce and salad greens: a hidden crisis
Lettuce and other salad vegetables are often revered as a proxy for a healthy diet, but these unheated vegetables can carry harmful microorganisms such as E. coli and salmonella. In addition, pesticide residues are also a problem that cannot be ignored. The key to safe consumption is thorough washing, preferably soaked in lightly salted water before washing, to reduce health risks.
Bean sprouts: non-ripe
Bean sprouts are loved by many people for their crisp taste and rich nutrients. However, sprouts are susceptible to bacterial contamination during growth, especially in warm and humid environments. Therefore, it is recommended that it must be well cooked before consumption to avoid the risk of food poisoning.
Wild Vegetables: Unknown Challenges
Self-picking wild vegetables has become fashionable in recent years, but the risks cannot be ignored. Many wild vegetables appear to be edible, but in fact they contain toxic substances, which can lead to poisoning or even more serious consequences if ingested. It is recommended to only eat wild vegetables that are known to be safe and clean, and to avoid picking them on your own as much as possible.
Spinach: The double-edged sword of oxalic acid
Spinach is an extremely nutritious vegetable that is rich in iron, vitamin K, and a variety of minerals. However, spinach also contains high levels of oxalic acid, which may affect calcium absorption, leading to calcium deposition. For people with health problems such as kidney stones, consuming too much spinach may worsen symptoms. Therefore, despite the benefits of spinach, it should also be consumed in moderation and excessive intake should be avoided.