5 vegetables you should never eat raw — they may hide worm nests that turn into parasites in your stomach

When people think of parasites, they often imagine frightening organisms that steal nutrients and cause serious disease. In reality, parasites have been affecting human health for thousands of years and remain a global concern today. Every year, nearly two billion people worldwide are infected, with hundreds of thousands of deaths linked to parasitic diseases. While medical advances and improved sanitation have dramatically reduced infection rates in many countries, including Vietnam, the risk of exposure in everyday life has not disappeared.

One of the most overlooked sources of infection is food, particularly vegetables that grow in wet, muddy environments. These conditions create ideal breeding grounds for parasite eggs, larvae, and harmful microorganisms. When such vegetables are eaten raw or undercooked, the risk of infection increases significantly. Understanding which foods carry higher risk and how to prepare them safely is essential for protecting long term health.

Five Vegetables That Commonly Harbor Parasites

Water chestnut is widely enjoyed for its crisp texture and mild sweetness, yet its growing conditions make it highly susceptible to contamination. It thrives in swamps and flooded fields where worms and bacteria flourish. Consuming raw water chestnut can cause stomach pain, nausea, and intestinal infections, especially in individuals with sensitive digestive systems.

Water celery grows in moist soil along rivers and wetlands. These damp environments expose it to liver flukes and other parasites that originate from livestock and wildlife. Eating water celery without proper cooking increases the risk of parasitic diseases that may affect the liver and digestive tract.

Arrowhead is valued for its nutritional content, but its rough outer surface allows parasites to cling easily. When arrowhead is consumed undercooked, parasites can enter the body and cause infections that may lead to abdominal discomfort, weakness, and nutrient deficiencies.

Water caltrop is often eaten raw because of its sweet, nutty flavor. Unfortunately, this vegetable can harbor intestinal worms that trigger diarrhea, stomach cramps, and in severe cases, anemia due to chronic nutrient loss.

Lotus root grows deep in muddy ponds and canals, where parasite eggs such as schistosomes are common. Eating raw or poorly washed lotus root allows these organisms to reach the intestines, potentially causing ulcers, persistent diarrhea, and long term digestive disorders.

How to Prevent Parasite Infections

Prevention begins with thorough cleaning. Vegetables should be rinsed under running water and soaked several times in clean water or lightly salted water to remove dirt and possible contaminants. This step alone can significantly reduce exposure.

Scrubbing is equally important. Vegetables with grooves, folds, or fine hairs should be brushed carefully. Root vegetables should always be peeled before cooking, since parasite eggs often cling to the outer surface.

Cooking remains the most effective defense. Heat destroys parasites and their eggs, making fully cooked vegetables far safer than raw ones. Steaming, boiling, and stir frying are all reliable methods.

Extra caution is necessary when preparing salads. If raw vegetables are preferred, select the freshest produce available and clean it meticulously before serving.

Bottom Line

Fresh vegetables are a vital part of a healthy diet, yet careless handling can transform them into a hidden source of parasites. The simple rule of cooking food thoroughly and using clean water remains one of the strongest protections against infection. By practicing safe food preparation habits, you safeguard not only your own health but also that of your family, allowing you to enjoy nutritious meals without unknowingly welcoming harmful parasites into your body.