Vegetables are generally seen as healthy, but not all of them are as safe as we think.
Health experts have recently issued a warning about a group of vegetables — known as “Group A vegetables” — that may contain harmful substances linked to an increased risk of cancer when consumed frequently or cooked improperly.

What Are Group A Vegetables?

These include certain pickled, preserved, or over-fertilized vegetables commonly eaten in many households. While they might seem harmless, research has found that some of them may produce nitrosamines — compounds known to be carcinogenic — during preservation or high-heat cooking.

Why They’re Dangerous

Nitrosamines and pesticide residues can damage cells and weaken the body’s immune system over time.
People who consume these vegetables daily, especially when they are not fresh or are stored for too long, may unknowingly increase their cancer risk.

Examples of High-Risk Vegetables

• Pickled mustard greens and fermented vegetables left for too long

• Overripe or rotting leafy greens

• Heavily fertilized vegetables grown with excessive chemicals

• Smoked or dried vegetables preserved with salt or additives

What Experts Recommend

Doctors and nutritionists emphasize choosing fresh, seasonal produce and avoiding heavily processed or preserved vegetables.
Washing thoroughly, cooking lightly, and eating a balanced diet rich in antioxidants can greatly reduce cancer risks.

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Bottom Line

Vegetables are vital for health — but freshness and preparation matter.
Stop eating these risky “Group A vegetables” and choose cleaner, safer options for your meals.