With the advent of spring and summer, cucumbers have become the darling of vegetable markets and tables with their crisp, refreshing and nutritious characteristics. However, in the face of a variety of cucumber varieties, how to choose and eat them to ensure health?
Recently, a senior vegetable farmer shared the saying "cucumber 5 don't eat", aiming to help consumers avoid potential risks and enjoy the benefits brought by cucumbers. The following is the core content of these suggestions, which deserve the attention and understanding of every cucumber lover.
1. [Pickled cucumbers that have been placed for too long]
Pickled cucumbers are popular as a traditional side dish, but vegetable farmers warn that long-term storage of pickled cucumbers can become an invisible threat to health. Over time, nitrite levels in pickled cucumbers may gradually increase, and excessive intake of nitrite is associated with an increased risk of digestive cancers such as gastric cancer and esophageal cancer.
In addition, prolonged marinating may lead to the growth of bacteria, which can lead to food poisoning. Therefore, you should choose freshly made pickled cucumbers with an expiration date, and avoid eating products that have been left out for too long.
2. [Cucumber residues from crops]
In modern agricultural production, the use of pesticides is unavoidable. Chemicals such as pesticides and herbicides may remain on the surface or inside cucumbers. Long-term intake of foods containing pesticide residues can have many adverse effects on human health, such as an increased risk of cancer, reproductive problems, immune system disorders, and neurological problems.
Vegetable farmers strongly recommend that they buy cucumbers that are certified organic or have a pesticide residue-free test report to ensure that they are safe to eat. For cold cucumbers that are eaten directly without washing, or raw cucumbers, it is necessary to choose more carefully.
3. [Unripe cucumber]
Unripe cucumbers have a hard taste and contain a substance called "cucurbitacin C", which can cause symptoms such as nausea, vomiting, and diarrhea when consumed in excess. The skin color of ripe cucumbers should be dark green, the flesh should be full, and the feel should be firm but not too hard. When purchasing, you should avoid choosing unripe cucumbers with green color and excellent texture.
4. [Cucumbers treated with high temperature or alkali]
Nutrients such as vitamin C in cucumbers are sensitive to heat, and high-temperature cooking or alkaline treatment (such as soaking cucumbers in alkaline water in some places) will greatly reduce their nutritional value, and may destroy the enzymes in cucumbers, affecting digestion and absorption.
High-temperature cooking or alkaline treatment may also alter the natural taste and color of cucumbers. Vegetable farmers suggest that the best way to eat cucumbers is to eat them raw or use low-temperature cooking methods such as rapid blanching and cold dressing to retain their nutrition and original flavor.
5. [Cucumbers with serious pests and diseases or damaged and rotten]
If cucumbers are attacked by pests and diseases, or damaged or rotted due to improper transportation and storage, not only will their nutritional value be greatly reduced, but they may also become a breeding ground for microorganisms and cause food poisoning. When selecting cucumbers, you should carefully observe whether the surface is smooth without spots, no obvious depressions or softening, whether the melon is fresh and firm, and avoid buying cucumbers with signs of pests and diseases or local rot.
The principle of "5 cucumbers not to eat" guides consumers to pay attention to food safety and health while enjoying this summer seasonal food. By following these tips, you can choose, handle and eat cucumbers more wisely, enjoy their refreshing and delicious taste, and avoid possible health risks, making every bite of cucumber on the table a healthy choice for your body and mind.