Which Vegetables Shouldn't Be Used in Cold Dishes?

Avoid eating fresh yellow cauliflower and wood ear mushrooms since they are toxic. To prepare dried wood ear mushrooms for eating, immerse them in warm water first. Only consume the enlarged portions after soaking; it's best to soak dried yellow cauliflower in cold water.

The body benefits from eating both fresh and cooked veggies together. For instance, there are several varieties of radishes. It's recommended to pick raw foods that are more juicy and less spicy. However, because of its cooling effect, radishes are best avoided by those with a Yin deficient constitution. The nutritional value of raw and cooked meals differs. Lycopene, which is found in tomatoes, for instance, may reduce the incidence of liver and prostate cancer. Cooked tomatoes are preferable if you want to get the benefits of lycopene. On the other hand, because vitamin C is heat-sensitive and may be lost while cooking, it is more beneficial to ingest it raw.

Veggies with leaves

In the vegetable category, leafy vegetables, such as lettuce, which is popular among Westerners, are placed #1. They might be hazardous mainly as a result of inadequate cleaning. Salads made with these veggies are often eaten. They are prone to infection by Escherichia coli if not cleaned properly.

Which Vegetables Shouldn't Be Used in Cold Dishes?

Due to interaction with wild animals, excrement, dirty water, or inadequate hygiene during harvest, green leafy vegetables may get polluted. Even after harvest, cleaning these veggies doesn't ensure their safety.

Eggs

Salmonella, which persists in animal intestines and is spread to eggs by feces, may contaminate egg products. Some Salmonella strains may infect the ovaries of chickens, causing the infection of eggs before the shells have developed.

Tuna

Scombroid poisoning is another name for tuna poisoning. Tuna that has been caught immediately becomes bad. It produces natural poisons when kept at temperatures over 15.6 degrees Celsius. Cooking, cooling, smoking, curing, or canning do not eliminate these poisons.

Oysters

Vibrio or norovirus illnesses are often linked to oysters, with the former likely originating from polluted water sources. Gastroenteritis may result from eating oysters that are uncooked or undercooked. The more hazardous Vibrio bacteria are connected to the cholera bacteria.

Potatoes

After cooking, potatoes are typically pathogen-free. However, certain potato meals could include unsavory components. Escherichia coli and Salmonella are the most prevalent pathogens.

Cheese

Unpasteurized milk may be used to make several cheeses fashioned in the manner of Latin America. Listeria, which poses a particular danger to expectant mothers and may result in miscarriages, may be present in soft cheeses.

Icy treat

Listeria may also be present in soft ice cream. Because it can live on metal, this bacteria may contaminate enormous volumes of ice cream kept in freezers.

Tomatoes

Salmonella often affects tomatoes. Tomatoes become unfit for ingestion raw as a result of this bacteria, which may enter them via the roots or blooms.

Sprouting beans

It is possible for bean sprout seeds to become infected while being grown or stored. Bacteria may spread more easily in the warm, humid environments required for their development.

Berries

Cyclospora parasites may taint fruit, including raspberries. These parasites may result in severe diarrhoea, thirst loss, and cramping in the stomach. People should see a doctor, and therapy involves the use of antibiotics.

Vegetables That Need to Be Blanched:

After blanching, cruciferous vegetables like broccoli and cauliflower taste better. These veggies become simpler to digest due to their high fiber content. Additionally, oxalic acid-containing foods like spinach, bamboo shoots, and taro need to be blanched. In the intestines, oxalic acid and calcium may mix to generate insoluble calcium oxalate, which prevents the absorption of calcium. Glucosinolates are present in several vegetables, such as mustard greens. These veggies release volatile mustard oil when they are blanched, which improves taste and facilitates digestion. Blanching wild veggies like Portulaca oleracea is recommended to get rid of dirt and bugs as well as to stop allergies. Before eating, lettuce and water chestnuts should be peeled, cleaned, and gently blanched.

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This post was recently updated on Aug 24, 2023