Avoid cabbage, brinjal, mushrooms, leafy greens during monsoon season, here's why

Avoid cabbage, brinjal, mushrooms, leafy greens during monsoon season, here's why

Monsoon food should be comforting, nutritious, and immune boosting to combat the season's challenges. Opt for warm, freshly cooked meals to avoid infections and enhance digestion. Soups, stews, and herbal teas are excellent choices, providing warmth and hydration. Incorporate spices like ginger, garlic, and turmeric for their antimicrobial properties. Seasonal fruits like pears and pomegranates boost immunity, while avoiding water-heavy and leafy vegetables reduces contamination risks. Snack on roasted nuts and seeds for energy and warmth. Emphasise hygiene in food preparation to ensure safety, enjoying the monsoon with delicious, healthful meals.

Here are some vegetables to avoid and the reasons why by Kolkata based dietician and wellness professional Nischala Das.

Leafy greens (for example: spinach, lettuce, kale): Leafy greens are more susceptible to bacterial contamination (such as E. coli and Salmonella) due to the moist conditions. The leaves can easily trap water and dirt, leading to the growth of harmful microorganisms.

Cauliflower and broccoli: These vegetables have a dense structure with many crevices, making it difficult to clean them thoroughly. The humid conditions during monsoon can promote the growth of mold and bacteria within these crevices.

Eggplant (Brinjal): Eggplants are prone to infestations by worms and pests during the monsoon season. The moist environment can also lead to quicker spoilage and fungal growth.

Cabbage: Similar to leafy greens, cabbage can harbour dirt and bacteria between its layers. It’s also prone to pest infestations during the monsoon.

Okra (Ladyfinger): Okra can become slimy in the humid conditions of the monsoon season, which can lead to bacterial growth and make it less appealing to eat.

Gourds (for example bottle gourd, bitter gourd, ridge gourd): Gourds can absorb a lot of water, leading to quicker spoilage. They are also prone to bacterial contamination during the monsoon season.

Mushrooms: Mushrooms already have a high moisture content and can easily become a breeding ground for bacteria and mold in the humid monsoon environment.

To minimise the risk of contamination, it is recommended to wash vegetables thoroughly with clean water and consider using a vegetable wash or vinegar solution, cook vegetables thoroughly to kill any potential pathogens and purchase vegetables from reputable sources where proper hygiene is maintained.