Many people don't realize that four common vegetables are often riddled with parasites. However, with the right three-step preparation, you can still enjoy them without worrying about hygiene or health risks.

4 Vegetables Most Likely to Contain Parasites

1. Garland chrysanthemum (cải cúc)
   Its crinkled leaves resemble shutters, creating ideal hiding spots for parasite eggs and larvae. The joint between the stem and leaves is a common hiding place for aphids.

2. Lotus root
   The porous, hollow structure of lotus root makes it a “luxury apartment” for parasites like flukes. When buying, inspect it under light to check for unusual black spots.

3. Broccoli
   Its tiny flower buds are great places for insect eggs and larvae to hide. When washing, add a spoonful of flour to the soaking water to help draw out these tiny organisms from the crevices.

4. Coriander (cilantro)
   Its distinctive aroma attracts not only people but also many insects. The root area is especially prone to harboring nematodes. When prepping, don’t hesitate to cut off at least 3 cm from the base.

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3 Steps to Effectively Remove Parasites from Vegetables

1. Rinse briefly under cold running water
   Don’t separate the leaves just yet. First, rinse the entire bunch under running water for 30 seconds to remove surface eggs and dirt—especially around the base and stem joints, where up to 80% of parasites tend to hide.

2. Soak thoroughly with a simple trick
   Fill a basin with clean water, add 2 tablespoons of salt and half a cup of white vinegar, and soak the vegetables for about 15 minutes. The mildly acidic environment encourages parasites to “evacuate.” Any floating debris is proof that the veggies are being effectively cleaned.

3. Apply proper heat during cooking

• Leafy vegetables: Blanch in boiling water for 10 seconds.

• Root vegetables like lotus root: Steam or boil for at least 3 minutes.

Parasites are killed at temperatures above 60°C. However, avoid overcooking to preserve nutrients.

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Who Should Be Extra Cautious?

• Pregnant women: With lower immunity, it’s best to blanch vegetables before eating.

• Children: Their digestive systems are still developing. Choose seasonal produce with minimal pesticide residue and wash thoroughly.

• People prone to allergies: Avoid eating raw vegetables with high contamination risk, as unfamiliar proteins from parasites can trigger reactions.

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Next time you're at the market, take a few extra minutes to assess the "health" of your vegetables. The real danger isn't the parasites themselves, but how you handle them. With the right preparation, fresh produce can still be a delicious and safe addition to your family’s meals.