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6 Veggies to Take a Break From This Monsoon Season

Monsoon brings various waterborne and foodborne diseases along with those relief showers. It is important to pick your vegetables wisely to save yourself from contracting any discomfort.

Sarbani Bhattacharjee
Leafy Greens must be avoided during Monsoon                                                                                                   Source: Freepik
Leafy Greens must be avoided during Monsoon Source: Freepik

Choosing the right vegetables during the monsoon can be tricky. There are higher risks of contamination during the rains. It can cause diseases like diarrhea and other foodborne illnesses.

Leafy Vegetables are a Breeding Ground for Bacteria:

We all love consuming leafy vegetables because of their nutritional value, however, they are breeding grounds for bacteria and parasites during the monsoon season. The increased moisture content in the air and soil creates an ideal environment for harmful microbes to thrive. Washing these vegetables thoroughly can be challenging, and residual dirt or contaminated water can lead to stomach infections.

Tips:  Soak them in clean water with a pinch of salt for 15 minutes, followed by multiple rinses under running water. Thorough cooking (boiling, steaming) is essential to eliminate lingering bacteria.

Bell Peppers have a Potential for Digestive Discomfort:

Bell peppers are a versatile vegetable, but during the monsoon, their consumption can lead to digestive issues like nausea, vomiting, and diarrhea. This is because they might be more susceptible to fungal growth due to the humid conditions. Some people may experience acid reflux with bell peppers during this time.

Root Vegetables Spoilt Easily:

Root vegetables like carrots, radishes, and turnips end up on our plates all year round! But monsoon rains can affect their storage life. The excess moisture in the air can lead to faster spoilage and rotting. While not inherently harmful, consuming spoiled vegetables can cause digestive upset.

Tips: Choose firm root vegetables without any black patches or spots. Store them properly in the refrigerator, preferably in an airtight container lined with paper towels to absorb excess moisture.

Tomatoes can Cause Acidity:

Tomatoes are a staple in many cuisines, but during monsoon, their acidic content can be problematic. Our digestive system tends to be more sensitive during this time, and consuming tomatoes can lead to heartburn, indigestion, and acid reflux.

Tip: Explore other vegetables with a milder flavor profile, like zucchini or yellow squash. If you crave the tang of tomatoes, use them sparingly in cooked dishes where their acidity mellows slightly.

Mushrooms are a Haven for Mold:

Mushrooms are delicious but delicate. The high humidity levels during the monsoon can accelerate mold growth, even if they appear fresh at purchase. Consuming moldy mushrooms can lead to various health problems, including food poisoning.

Tips: If you must have mushrooms, buy them from trusted sources and ensure they are firm and free of any sliminess or discoloration. Store them in the refrigerator in a paper bag (not plastic) and consume them within a day or two of purchase.

Brinjal/Eggplant have Increased Alkaloid Content:

Eggplant, or brinjal, is a popular monsoon vegetable in some regions. The increased moisture content during this season can lead to a higher concentration of alkaloids in the vegetable. Alkaloids are natural toxins produced by plants to ward off pests. While not usually harmful in small amounts, excessive consumption during the monsoon can cause nausea, skin irritation, and allergic reactions in some individuals.

Always prioritize fresh, properly stored vegetables, and consult a doctor if you experience any adverse reactions after consuming a particular vegetable.

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