Anyone can eat raw vegetables, however, to ensure health for the body, it is necessary to have a good understanding of food safety and hygiene and buy vegetables at reputable establishments that have passed clean vegetable inspection.

Raw vegetables can be eaten in many ways, such as with hot pot or fish cakes, but hygiene must be a top priority. People who often eat raw vegetables are also at high risk of parasitic infections. If raw vegetables are not hygienic, they will carry pathogens that make the eater susceptible to gastrointestinal infections, worms, poisoning, etc.

Raw vegetables pose many health risks.

According to the warning of doctor, Dr. Nguyen Van De - Head of the Department of Parasitology, Hanoi Medical University on Family Health, when eating raw vegetables, you need to pay attention to picking, washing, and soaking them in salt to avoid the risk of being infected with worms or parasites.

Even vegetables in some places contain cholera bacteria, which can lead to diarrhea. Not to mention that not only amoeba cysts, ciliates, flagellates... raw vegetables on the market today also contain a large amount of eggs and larvae of worms such as hookworms, roundworms, and liver flukes.

According to the results of some studies, in eight samples of daily raw vegetables, the rate of parasite infection on vegetables was 92.3-100%. Even if the vegetables were washed three times and washed with specialized water, the rate of parasite infection was still at 51.9-82.6%.

To eat raw vegetables safely and healthily, according to Dr. Nguyen Van De, you need to pick the vegetables clean, then wash them many times with clean water. It is best to wash each leaf directly under running water, which is the most effective way to remove worm eggs, disease-causing bacteria and pesticide residues still on the vegetables. You should only choose green vegetables from clean vegetable stores, vegetables that have been tested by the authorities. You should soak them in salt water before eating.

Be careful not to store vegetables in the refrigerator for too long because after a day, green vegetables lose a large amount of nutrients. Improper processing of vegetables also causes the loss of nutrients in vegetables. At high temperatures, vitamins C and B1 are easily dissolved and evaporated, so stir-fry vegetables quickly.

According to Zing.vn