There is no clinical term for the top ten cancer-causing vegetables. Although some vegetables carry a small amount of carcinogenic substances, they are generally not carcinogenic when consumed correctly. There are also some vegetables that cause cancer because of their own potential toxicity or incorrect cooking methods or improper storage, so the correct consumption of vegetables usually does not harm health, but also can supplement vitamins, dietary fiber and other nutrients. 1, their own potential toxicity: such as fern, red phoenix cabbage, etc., has been studied to prove that the carcinogenic material proto-fern glycosides naturally exist in fresh fern, a 2B class carcinogen, and the intermediate metabolites produced by human metabolism can damage DNA and thus induce cancer. Intermediate metabolites can damage DNA, thus inducing cancer. However, the content of fern glycosides in fern is small, and most of the glycosides can be removed by blanching, so a small amount of consumption has no significant effect on human health, but it is not recommended to consume a large amount for a long time. Red fenugreek contains pyrrolizidine alkaloids, which are hepatotoxic and can induce liver cancer by damaging the liver. It is recommended to choose the cooking method of blanching and stir-frying with high fire to destroy the toxic substance and control the intake each time, which has no obvious effect on human health; 2. Incorrect cooking method: For example, zucchini contains asparagine, which can produce acrylamide under high temperature frying, which is a 2A carcinogen and also has neuro toxicity. It is usually recommended not to cut too thin when cooking, and the production time should not be too long, so as not to generate more carcinogens by excessive heat; 3, improper storage: the vegetables themselves contain nitrate, if kept at high temperature and humidity, they can rot and ferment under the action of bacteria and produce a lot of nitrite, which can produce carcinogens such as nitrosamines in the body after consumption. The same vegetables fried and stored for a long time or pickled, can also produce a large amount of nitrite. It is usually recommended to buy vegetables as they are, select fresh vegetables, and choose blanching, stir-fry and other ways to cook.