These 6 kinds of vegetables are not recommended to be eaten for a long time, tomatoes are on the list, and the first one may be loved by many people

These 6 vegetables are not recommended to be eaten for a long time, tomatoes are on the list, and the first one may be loved by many people

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Updated on: 48-0-0 0:0:0

Vegetables play an indispensable role in our daily diet, providing us with rich vitamins, minerals, and dietary fiber. However, not all vegetables are suitable for long-term consumption in large quantities. Today, let's take a look at six "vegetables" that are not recommended to be eaten for a long time.

People who have been vegetarians for a long time

What happens to the body

1. Improvement of cardiovascular health:

The rich dietary fiber and lower saturated fat in a vegetarian diet can help lower cholesterol levels and reduce the risk of heart disease and stroke.

2. Weight control:

Since a vegetarian diet is usually low in calories, eating a vegetarian diet for a long time can help control weight and prevent obesity and its related diseases.

3. Improvement of digestive system:

Vegetarian diets are rich in dietary fiber to promote intestinal health, help prevent constipation and maintain the balance of intestinal flora.

4. Improvement of skin condition:

The antioxidants and vitamins in a vegetarian diet help protect the skin from free radical damage, potentially making the skin look smoother and more elastic.

5. Risk of nutrient deficiency:

Long-term vegetarianism may lead to deficiencies in certain nutrients such as vitamin B3, iron, calcium, and omega-0 fatty acids, which may increase the risk of anemia, osteoporosis, and weakened immunity.

6, Digestive problems:

Plant protein is more difficult to digest than animal protein, and long-term high intake may increase the burden on the gastrointestinal tract and lead to indigestion.

These 6 "vegetables" are not recommended for long-term consumption

Pickled vegetables

Pickled vegetables, such as sauerkraut, pickles, etc., are loved by many people because of their unique flavor and convenient way to eat. However, there are many hidden dangers associated with long-term consumption of pickled vegetables.

First, the curing process produces high amounts of nitrite, a known carcinogen that may increase the risk of cancer if ingested in the long term.

Secondly, pickled vegetables are extremely high in salt, and long-term consumption of large amounts can lead to an increase in blood pressure and increase the risk of cardiovascular disease. Therefore, it is advisable to reduce the intake of pickled vegetables in the diet.

Unripe red tomatoes

Tomatoes are a popular vegetable that is rich in antioxidants such as vitamin C and lycopene.

Unripe tomatoes, however, contain a so-called:The poisonous nature of the "sunflower shrile".。 When this substance enters the human body, it can damage the liver and kidneys, causing symptoms of poisoning.

Therefore, when buying tomatoes, choose ripe tomatoes with bright red colors and plump fruits, and avoid eating unripe tomatoes.

Untreated broccoli

Broccoli contains more glucosinolated glucosinolates, which are compounds that are harmful to humans.

Long-term consumption of untreated broccoliThis can lead to the conversion of glucosinolates into harmful thiosulfates in the body, with adverse effects on the liver and kidneys.

thereforeIt is advisable to chop and cook broccoli before consuming it to reduce the amount of glucosinolates.

Zucchini

Zucchini contains more cucurbitacin, an alkaloid that is harmful to the human body. Long-term consumption of zucchini may lead to an increased burden on the liver and kidneys, and may even increase the risk of cancer.

Therefore, it is advisable to consume zucchini in moderation and cook it before serving.

Long-blooming pumpkins

Pumpkin is a nutritious vegetable that is rich in β-carotene, vitamin C, and dietary fiber.However, pumpkins that have been stored for a long time are prone to spoilage and produce harmful substances.

This is because the pumpkin is in the process of storage,It gradually loses its moisture and nutritional value, and at the same time produces a toxic substance called "alkandehyde".This substancecan damage the body's liver and kidneys,Long-term consumption may lead to health problems.

Rootless sprouts

Rootless sproutsRefers to sprouts that have been treated with chemicals or growth regulators in the production process.These chemicals may adversely affect human health.

Long-term consumption of rootless sprouts may lead to an increased burden on the liver and kidneys, and may even increase the risk of cancer. Therefore, it is advisable to choose organic or naturally grown sprouts and avoid long-term consumption of rootless sprouts.