Eating uncooked water spinach will cause cirrhosis?

Recently, there has been information that eating undercooked water spinach can lead to cirrhosis. Doctor Nguyen Van Tien, National Institute of Nutrition, has confirmed that the above information is unfounded.

According to Dr. Tien, from ancient times until now, Vietnamese people still split water spinach to eat with some other herbs, people also still blanch water spinach to make salad. However, there is no research that confirms that eating raw water spinach leads to cirrhosis. It must be affirmed that the cause of cirrhosis is a complication of chronic viral hepatitis, drinking too much alcohol, bile duct obstruction, and poisoning.

There is no research that confirms that eating raw water spinach leads to cirrhosis.

Water spinach is a popular vegetable in Vietnamese meals. Vegetables are grown on land or in water. The nutritional value of vegetables and the level of safety depend largely on the soil quality, irrigation water and cultivation environment. Water spinach has many vitamins, minerals and fiber to meet the needs of the body.

There are many ways to prepare water spinach: raw, boiled, stir-fried, or in salads. Among the ways to prepare water spinach, raw or in salads retains the most nutrients.

Regarding the nutritional value of water spinach, 100g of clean raw water spinach provides 1g of culluza, 100mg of calcium, 1.4mg of iron, 15mg of magnesium, 100mg of copper, 23mg of vitamin C, 194µg of folate, 482µg of vitamin K, 5597µg of beta-carotene...

Water spinach can be processed into many different very nutritious dishes.

How to identify clean water spinach

According to Dr. Tien, the current situation of green vegetables in general and water spinach in particular is being abused with pesticides. Therefore, housewives need to choose carefully before buying vegetables.

When choosing to buy water spinach, you should not buy bunches of vegetables with stems larger than normal. In addition, you should not choose the type of vegetable that is too crispy when broken fresh, has dark green leaves, and the upper surface of the leaves looks shiny and smooth from afar, because this vegetable uses too much nitrogen or foliar fertilizer. When boiled, the hot boiled vegetable water is light green, when the water cools it turns dark green and has black precipitate.

Do not buy vegetables grown in polluted water, the water is black even though the vegetables look green, healthy and very eye-catching.

Safe vegetables are often not as shiny and green as those sprayed with growth stimulants. The leaves and stems are small, a bit stiff, and less lush. This is not only true of water spinach, spinach, and mustard greens, but also of cabbage. The outer skin appears drier and less shiny. The vegetables have holes dotted with worms.

When boiling water spinach, the vegetable water has the green color of chlorophyll, squeezing lemon juice makes the color greener, and has no strange smell.

According to Zing.vn