Especially the following 3 types of vegetables, due to their natural characteristics or growing environment, they often become "dangerous areas" for pesticide residues. No matter how much you want to eat them, you should limit your consumption of these vegetables.

Although it is a vegetable that is often found in healthy meals, celery is at high risk of pesticide residues. Because of its unique smell, celery tends to attract insects and various diseases. Therefore, chemicals must be sprayed frequently. The coarse stems, many leaves, and complicated branches cause chemicals to stick tightly. Many people only wash the surface, so they cannot completely flush out the toxins. If they accumulate for a long time, they can damage the liver and nervous system.

Yardlong beans are crispy and delicious. They are a familiar menu in many households. However, yardlong beans are often destroyed by insects during their growth. Therefore, a large amount of pesticides must be used. In addition, the fine hairs on the bean skin make the chemicals stick and are difficult to wash off. Importantly, if the yardlong beans are not cooked thoroughly, the toxins from the pesticides will not be destroyed by heat. And the natural toxins in the beans, such as saponins and lectins, can cause poisoning symptoms such as nausea, vomiting and diarrhea.