Choose safe spinach to prevent poisoning

Malabar spinach is a delicious and nutritious vegetable, so it is often chosen for family meals. However, according to a recent survey by the Food Safety Department (Ministry of Health), Malabar spinach is one of the vegetables containing many pesticide residues.

You should buy vegetables in season, avoid buying out of season.

In order for Malabar spinach to grow well and at the same time shorten the harvest time, many growers have sprayed pesticides and growth stimulants on the vegetables. Not to mention, many soil sources and water sources for growing Malabar spinach are heavily polluted. Therefore, consumers need to know how to identify and choose clean and safe Malabar spinach to protect the health of themselves and their family members.

Malabar spinach leaves:You should choose Malabar spinach with thin but hard leaves. Absolutely do not buy Malabar spinach leaves that are thick and soft, or leaves that are curled or abnormal.

Color:Avoid buying vegetables that are dark green, have young leaves, and have no leaves that have been damaged by leaf miners.

Water spinach color:With fresh Malabar spinach, when cooked in soup, the water color is light green and clear, without any unusual color. If the Malabar spinach water turns black or cloudy, has a lot of slime, and has scum floating around the pot, you absolutely should not eat it because it is Malabar spinach with residual pesticides.

You should choose thin, hard-leafed Malabar spinach and cook it in light green soup to prevent poisoning.

Taste:When processing, if there is a strong, pungent taste mixed with a pungent smell, then the spinach has been contaminated with toxic substances and should absolutely not be used.

Malabar spinach season usually starts from July to March of the following year. To buy safe Malabar spinach, you should buy it in season, avoid buying it out of season. Malabar spinach needs to be washed many times with water, soaked in salt water for about 15 - 20 minutes to limit toxic substances before processing as usual. You should cook it thoroughly to limit the effects of Malabar spinach leaves containing toxic substances.

According to SKDS