Vegetables that are easily toxic when used in hot pot

Vegetables are indispensable foods in hot pot, but not all vegetables are safe when blanched and eaten raw. Below is some reference information for readers.

Choose safe vegetables for hot pot

In fact, hot pot is one of the favorite dishes of many people. Vegetables are one of the indispensable ingredients in every hot pot. There are types of vegetables that can be toxic when used in hot pot.

Nutritionists say that eating lots of green vegetables when eating hot pot will help the body cool down, regulate the body, eliminate heat and detoxify. However, if the vegetables in hot pot are not guaranteed, you can harm your health.

Popular hot pot vegetables are very safe and beneficial for health when eating hot pot such as: water spinach, sweet cabbage, Chinese cabbage, watercress, bitter melon, lotus root, ... tofu, mushrooms, potatoes, carrots ... are good for the stomach and help regulate body temperature very well.

To avoid vegetable poisoning when eating hot pot, you need to pay attention to buying vegetables with clear origins, washing them thoroughly and avoiding foods that are incompatible with vegetables. You should choose to buy vegetables at clean vegetable stores with clear origins. Because green vegetables are often used with growth chemicals, pesticides... or grown in polluted environments.

You should limit the use of vegetables that can easily cause poisoning or allergies such as elephant foot yam, mushrooms, bean sprouts, squash flowers, etc. for hot pot. You should also avoid putting unusual vegetables in the hot pot.

Because there are many types of wild vegetables growing together, they have many similarities with some types of vegetables eaten every day. If you cannot distinguish them, there is a very high risk of poisoning. For example, elephant foot yam is very similar to taro, only the leaf color is different. Taro leaves are mixed with purple, with purple joints at the junction between the leaves and the stem. If you eat taro, you will have allergies, itching in the mouth and throat...

Another important thing to note is that you need to wash vegetables thoroughly, soak them thoroughly in salt water or in a safe vegetable washing solution to remove chemicals and toxic substances. When eating, you need to dip vegetables thoroughly, avoid eating them raw which can cause poisoning.

Choose the right vegetables for hot pot

For each hot pot dish, you should choose suitable vegetables to make the hot pot more attractive.

- Crab hotpot: can be eaten with vegetables but must include raw vegetables, especially thinly sliced ​​banana flowers soaked in white salt water.

- Snail hotpot: Vegetables eaten with snail hotpot cannot lack chopped perilla leaves and split water spinach. In addition, beef, pig's ear, and beans are also suitable side dishes for this dish.

- Duck hotpot: usually add Vietnamese coriander to add fragrance, but the main vegetable of this dish is water spinach with the leaves removed. When blanched, the tops of the vegetable are green and crunchy.

- Chicken hotpot: usually uses dipping vegetables such as lotus, water mimosa, banana flower, green cabbage, bitter vegetables, water spinach...

In addition, when processing, pay attention to combining foods together. Shellfish hotpot such as shrimp, clams, snails... should not be eaten with foods containing vitamin C such as bitter melon, tomatoes... because they are toxic.

Tomatoes, sweet potatoes, and potatoes should also be avoided because combining these foods together can lead to indigestion, stomachache, and digestive disorders.

Beef should not be combined with Malabar spinach because it will lose its laxative properties and cause poor digestion. People with constipation need to pay more attention when eating this combination in hot pot.

If you eat hot pot outside, you should choose clean, reputable and trustworthy hot pot restaurants. Avoid choosing hot pot restaurants on the sidewalk, which do not have a safe place to wash vegetables.

According to Alobacsi.vn