4 Vegetables Easily “Treated” with Chemicals: The Prettier They Look, the More Harmful They May Be

When buying vegetables at the market, don’t be fooled by their bright and attractive colors. Some of the most beautiful-looking produce may have been soaked in chemicals.

Fresh, eye-catching vegetables don’t always guarantee safety. To keep them looking green or extend their shelf life, many vendors may resort to chemical treatments. Among them, there are 4 types of vegetables that are most often suspected of being treated with chemicals—you should be aware to avoid bringing hidden dangers to your meals.

1. Wild Rice Stem

This vegetable is quite popular in China, especially in the southern provinces. It is actually the swollen stem of the wild rice plant (Zizania latifolia), formed through symbiosis with a type of fungus. Thanks to its mildly sweet and crisp taste, it is often stir-fried, cooked in soup, or braised with meat.

In Vietnam, wild rice stem also grows naturally in ponds and swamps in the North, but it is not commonly found in markets. Occasionally, during its season, it is sold in Hanoi at a high price, mainly catering to those who enjoy trying exotic vegetables. Naturally grown stems usually have an ivory-white or pale green color, with small dark speckles—signs of natural growth. In contrast, if the stems appear unusually pure white and glossy, they may have been soaked in chemicals to enhance their appearance. These treated stems often taste slightly bitter, are less enjoyable, and may pose health risks.

2. Bean Sprouts

Bean sprouts are a common ingredient in many family meals. Naturally grown sprouts usually have long roots, a yellowish or slightly green hue, and uneven stems. On the other hand, overly white, thick sprouts with no roots are likely grown with chemical stimulants, root inhibitors, or bleaching agents. While they look more appealing, they carry hidden health risks.

3. Garlic Scapes

Garlic scapes are the flower stalks of garlic bulbs, usually available only in late spring to early summer. If you find them being sold year-round, they may have been treated for preservation. Some vendors may spray or soak scapes with preservatives to prevent mold before storing them in cold warehouses for gradual sale. These treated scapes may look fresh but lack natural flavor and could contain harmful residues.

4. Lotus Root

Since lotus roots grow in mud, when harvested, they are usually covered with soil, with a dark outer skin and many natural spots. If you see roots that are perfectly white, clean, and spotless, be cautious. They may have been soaked in mild acids like diluted lemon water or even chemical bleaching solutions to maintain a bright appearance. While they may look appealing, their nutritional value is reduced, and frequent consumption is unsafe.