In today’s world, there are far too many contaminated foods that severely impact human health. However, experts have identified two types of vegetables that are least likely to contain pesticides, so be sure to buy and consume them.
1. Amaranth
Amaranth often grows like a weed in gardens, but lately, people have been cultivating it from seeds. Amaranth has a robust root system that grows deep into the ground, making it tolerant of both drought and flood conditions. Farmers consider this vegetable rare as it rarely requires the use of pesticides.
Other types of amaranth, such as red amaranth and spiny amaranth, also have vigorous growth and can thrive without intricate care, rarely needing chemicals to control insects.
Notably, amaranth grows wildly, but it tastes delicious due to its soft and sweet nature. Amaranth is versatile in the kitchen; it can be cooked with crab soup, shrimp, or simply boiled or stir-fried with garlic. According to research, amaranth is nutritionally beneficial and offers multiple health benefits, including:
– Anti-inflammatory properties that help prevent cancer: Amaranth is rich in amino acids, especially lysine, and minerals such as potassium, phosphorus, magnesium, iron, vitamin C, and vitamin E. These components fight free radicals, reducing the risk of cancer, improving digestion, reducing inflammation, and benefiting diabetic patients.
– Blood health: Amaranth increases hemoglobin and red blood cell levels, thereby reducing iron deficiency anemia.
– Potential to prevent osteoporosis and increase bone density due to its rich mineral content, with calcium levels three times higher than spinach and twice as much as milk.
2. Purslane
Purslane is also a familiar vegetable in Vietnamese cuisine, especially during the hot summer days. Apart from being a nutritious and mild-tasting food, purslane offers several precious benefits.
This vegetable is commonly sold in local markets, and some people prefer to buy the red variety, which is softer and has smaller leaves and stems, as it is believed to be less bitter than the white purslane.
While some people may be put off by the slimy texture of purslane, others adore a bowl of purslane soup with crab, shrimp, or dried shrimp, finding it a perfect match with rice.
Despite its commonness, not everyone is aware of the nutritional benefits it offers. Purslane leaves are rich in vitamins E, A, and C, powerful antioxidants that protect cells from free radical damage. These antioxidants also improve vision and fertility and provide numerous other benefits. Vitamin C, abundant in purslane leaves, is essential for the human immune system, helping to fight off colds and viruses.
Purslane is also one of the few vegetables that insects tend to avoid, so farmers use fewer pesticides when growing it compared to other vegetables. Choosing these two vegetables for family meals or for babies during weaning can give parents peace of mind.
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