Cabbage, spinach, lily, cauliflower, beans, winter melon, pepper, garlic, carrot, sweet potato, ginger, fungus, pumpkin, potato, broccoli, cabbage, rape, Hericium, fennel, kelp , soybean sprouts, peppers, wild rice, enoki mushrooms, shepherd's purse, kale, mustard greens, bitter melon, mushroom, lotus root, water chestnut, mung bean sprouts, konjac, green radish, celery, okra, autumn cucumber, loofah, lettuce, yam, green beans , garlic, chrysanthemum, baby cabbage, coriander, shiitake mushrooms, celery, yacon, taro, lettuce, king oyster mushroom, crab-flavored mushroom, nori, purple cabbage.

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Related myth: The longer you store vegetables, the better

It is very dangerous to store vegetables for several days before eating them. This hazard mainly comes from nitrates in vegetables. In fact, nitrates themselves are non-toxic, but after a period of storage, due to the action of enzymes and bacteria, nitrates are reduced to nitrites, which is a Toxic substances.

Nitrite combines with protein substances in the human body to generate highly carcinogenic nitrite ammonium substances. Storing vegetables not only produces harmful substances, but also causes loss of nutrients. When stored in a room at 30 degrees Celsius for 24 hours, almost all the vitamin C in green leafy vegetables is lost, while the nitrite content increases dozens of times. It can be seen that vegetables cannot be stored for a long time, otherwise, eating them will not only be useless to the body, but also a threat to health!