We all know that many vegetables can be eaten raw. However, we must be careful when choosing raw vegetables in the summer, selecting those that are beneficial to our health to avoid any side effects. Here, we've compiled a list of tips on choosing raw vegetables for summer. Let's take a look!
What vegetables can be eaten raw in summer?
Cucumber: Cucumbers are rich in vitamin C, B vitamins, and many trace minerals. They are crisp and refreshing when eaten raw. From a nutritional perspective, the cucumber peel is rich in nutrients and should be eaten raw. However, to prevent harm from pesticide residues, cucumbers should be soaked in salt water for 15-20 minutes before washing and eating raw. When soaking cucumbers in salt water, do not cut off the ends or roots; keep the cucumber intact to prevent nutrients from leaching out through the cut surfaces during soaking.
Tomatoes: Tomatoes are rich in vitamin A, which is beneficial for vision protection and skin repair after sun exposure.
Bell peppers or pointed peppers: Chili peppers are the richest source of vitamin C among all vegetables. Vitamin C can boost the body's immunity and help fight off various diseases.
Celery: Celery is rich in dietary fiber, potassium, vitamin B2, and vitamin PP (also known as niacin). In hot summer weather, people are prone to internal heat, leading to constipation. At the same time, people lose more water in hot weather, easily causing sodium-potassium imbalance. Celery can also cause mouth ulcers. Celery leaves contain more nutrients than the stalks, so it's a waste to discard them; they can be blanched and eaten in a cold salad.
What vegetables should not be eaten raw in summer?
Green beans: The most common type is uncooked green beans, which contain saponins that can cause poisoning if consumed.
Fresh broad beans: Fresh broad beans should not be underestimated. Some people lack a certain enzyme in their bodies, and eating fresh broad beans can cause allergic hemolytic syndrome, which includes general weakness, anemia, jaundice, hepatomegaly, vomiting, fever, etc. If not treated in time, it can lead to death due to severe anemia.
Daylily: Secondly, daylily contains colchicine, a toxic substance that can cause dry throat, thirst, burning sensation in the stomach, nausea, vomiting, abdominal pain, and diarrhea after entering the human body.
Fresh wood ear mushrooms: Fresh wood ear mushrooms contain a photosensitive substance that, after consumption, is distributed to the skin cells through the bloodstream. When exposed to sunlight, this substance can trigger photodermatitis. This toxic photosensitive substance is also easily absorbed by the mucous membranes of the throat, leading to swelling of the throat.
White fungus: Rotten and spoiled white fungus can also cause poisoning. It produces a large amount of Bacillus cereus, which can cause stomach discomfort after consumption, and in severe cases, toxic shock.
Finally, let's take stock of which vegetables you shouldn't buy.
6 types of vegetables you shouldn't buy
Tomatoes that are too firm: The firmer the tomato, the more plant hormones have been used. It's best not to buy them, or if you do, don't eat them immediately. Let them ripen for two or three days to prolong the ripening process and allow them to soften naturally. During this time, the unhealthy ripening agents will have been released. Additionally, tomatoes that are red on the outside and green inside may be related to ripening agents.
Radishes with cracked hearts: It's best not to eat radishes or melons with cracked hearts, as they may have suffered from severe pest infestation or be caused by abnormal planting processes.
Cucumbers that grow bigger: If a cucumber you buy is left overnight and then "grows" bigger the next day, it's definitely because it has been treated with growth hormones.
Light-colored leafy greens: Vegetables grown in greenhouses look much better and more appealing than those grown under direct sunlight, with lighter-colored leaves, but their nutritional content certainly cannot compare to naturally grown seasonal vegetables. Therefore, when buying leafy greens, choose those with darker colors.
It smells bad: Unlike vegetables like cilantro and fennel that have their own aroma, vegetables with more pesticide residue or those treated with inferior pesticides will have a very pungent odor. You can pick them up and smell them before buying.
Washed vegetables: It's hard to find radishes and lotus roots with mud on them in the market now. Vendors bluntly say, "Nobody wants vegetables that are too dirty." The problem with washed vegetables isn't pesticides, but bacteria, which are difficult to remove no matter whether they're soaked in salt water or blanched.
A healthy diet starts with making the right food choices.
