Onions and garlic have sprouted or rotted
If onions and garlic have sprouted, they may contain higher levels of aflatoxin, which not only affects taste but can also be harmful to health.
If onions and garlic are stored under normal conditions, away from water, they can be stored for gradual consumption. But if they come into contact with water, some parts on the surface will turn black, so they should not be purchased for use.
Potatoes with holes or turning green
Potatoes that are cracked or rotten can be contaminated, prone to bacteria and harmful to the body.
Potatoes that have sprouted or turned green are highly toxic when processed into food. Sprouted potatoes contain solanine, a bitter and toxic glyco-alkaloid.
Yellowing vegetables
When going to the market, occasionally you may be invited by vendors to buy some withered vegetables at a fairly cheap price. You may save money when buying them, but withered vegetables often lose their taste and retain their nutrition.
In addition, many vendors will reveal that they never dare to eat these vegetables, but only sell them to customers.
Peeled corn
Nutritionists say that corn is a “longevity food” with many benefits for the body. In particular, the large amount of cellulose in corn can activate digestive activity.
But when going to the market, if you want to buy delicious, nutritious corn, you should choose corn with intact green husks. The stem part of the corn should still be fresh for a sweeter taste.
Corn that has been peeled may be old corn, young corn, treated with chemicals for a beautiful color or artificial sweeteners.
In addition, moldy corn should not be bought cheaply. It may contain toxic mold toxins such as Aspergillus (especially A. flavus), Fusarium, and Penicillium, which can cause cancer, affect the liver, kidneys, and even cause death.
Vegetables with lots of preservatives
To keep vegetables looking attractive, some vendors mix harmful chemicals into fruit soaking water.
Regular consumption of vegetables with chemicals poses a serious threat to the health of consumers. Especially women of childbearing age who regularly consume food contaminated with harmful chemicals will have a negative impact on future generations.
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