In the height of summer, the sun is shining, the breeze is blowing, and nature is full of life. However, this season also brings some challenges to the choice of ingredients. The nutritional value and taste of some vegetables will be affected to varying degrees in the summer growth environment, and may even bring hidden dangers to health. For this reason, today we will take stock of which vegetables are not suitable for consumption in summer.
1. Cabbage: double discount on nutrients and taste
As an "old acquaintance" on the table of Chinese, cabbage has been the "coriander" of home-cooked dishes since ancient times. However, the cabbage that appears in the vegetable market in summer is often grown in cold storage or out-of-season greenhouses, and it has been on the market for some time.
Due to the long storage period or abnormal growth environment, these cabbages have serious nutrient loss and are far inferior to freshly marketed winter cabbage. Coupled with the possible problem of pesticide residues and preservative abuse, it poses a certain hidden danger to health.
Especially those cabbages that seem to be fresh and tender on the outside, but are actually "the ancestors", and are still crisp and raw after cooking, they have no taste to eat, and they can only be reluctantly settled. For cabbage-loving diners, summer is indeed a lonely season.
2. Shanghai green: frequent insect infestations and excessive pesticide residues
Shanghai green's unique aroma and crisp taste make it the best choice for hot pot and pasta. It's a pity that after the summer, Shanghai Qing also entered the "most dangerous" period.
Summer is hot and rainy, and it is the season when insect infestations are raging. In order to protect the green leaves of Shanghai green, growers often spray pesticides repeatedly, increasing the risk of excessive pesticide residues.
In addition, the shelf life of Shanghai green is also relatively short, and improper storage is easy to yellow, rotten, and the taste and nutritional quality are greatly reduced. Therefore, you must be extra cautious when buying Shanghai green during the hot season.
3. Leeks: deterioration and mildew affect the taste
Leeks, as the "first green of spring", used to be a representative of spring that was full of vitality. But in summer, fresh leeks are gradually hard to find, and most of the remaining leeks in the market have lost their due freshness and fragrance.
Improperly stored leeks are also prone to mold and even bacteria, which affects the taste and food safety. At the same time, pesticides can be used in higher amounts than normal to control pests and diseases. Long-term consumption of such leeks is not good for health.
4. Enoki mushroom: bacterial breeding preservatives are added
Enoki mushrooms have a unique taste and nutritional value, and are a frequent guest in home-cooked and hot pot dishes. However, the high temperature and humidity in summer have brought great challenges to the storage and transportation of enoki mushrooms.
Once the temperature and humidity are not properly controlled, bacteria and molds will grow rapidly, and enoki mushrooms will not only taste poor, but also may produce harmful substances, endangering food safety.
In order to extend the shelf life, unscrupulous traders may also abuse preservatives and additives on enoki mushrooms, making them "delicious" for an indefinite period. Long-term consumption of such enoki mushrooms can be imagined as a health hazard.
To sum up, the four kinds of vegetables, namely cabbage, Shanghai greens, leeks and enoki mushrooms, have different degrees of problems in the storage and transportation links in summer, which affect the nutritional value and taste, and may even pose a threat to health.
Therefore, in the hot summer season, still recommends that consumers buy seasonal vegetables and stay away from these 4 "taboo" ingredients. Fresh seasonal vegetables are not only nutritious and have a unique taste, but also avoid health hazards caused by improper storage.
Only by carefully choosing high-quality ingredients can we eat refreshing, fresh and healthy in the middle of summer. Let's work together to bring summer vibrancy and vitality to the table!
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