Priyanka Tiwari
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Okra (ladyfinger), cucumber, and tomato are commonly consumed during summer due to their high water content and cooling properties. However, they can carry harmful substances like pesticides, wax coatings, and bacteria if not properly cleaned and prepared. Here are important safety tips to follow.
1. Wash Thoroughly Before Use
Before eating or cooking vegetables like okra, cucumber, or tomato:
Wash them thoroughly under running water.
Scrubbing gently helps remove soil, bacteria, pesticides, and wax coatings that are often added to make them look shiny and fresh.
Proper cleaning helps retain nutrition while reducing health risks.
2. Always Peel Cucumber Before Eating
Cucumber is high in water and helps prevent dehydration in summer. But:
The outer peel may contain harmful bacteria and pesticide residues.
Always peel cucumbers before consuming to avoid potential digestive issues.
3. Wash and Dry Okra Before Cutting
Okra has a naturally sticky texture that can worsen if it’s washed after being cut. For best results:
Wash whole okra and let it dry completely.
Cut only after drying to prevent excess stickiness and bacterial growth, which can affect taste and lead to stomach problems.
4. Remove Tomato Seeds When Possible
Tomato seeds contain oxalate, a compound that can contribute to acidity and increase the risk of kidney stones:
If you are prone to acidity or kidney issues, it’s advisable to remove seeds before consuming tomatoes.
5. Always Use Fresh Vegetables
Avoid using vegetables that have been cut and left out for too long.
Stale or pre-cut vegetables may develop bacteria, leading to food poisoning, diarrhea, or stomach cramps.
For best health results, always prepare and eat fresh vegetables.
Read More: Microplastics Are Everywhere — And They're Now Inside Us Too
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