While vegetables are an essential part of a healthy diet, some can pose cancer risks if not prepared or stored properly. Potatoes, for example, can produce acrylamide when fried or baked at high temperatures, which is linked to cancer, and should be boiled or baked instead. Tomatoes, when grown poorly, may contain harmful pesticides or solanine, so it’s better to choose organic varieties and wash them well. Certain mushrooms, especially wild ones, may contain cancer-causing mycotoxins and should be sourced from trusted suppliers. Genetically modified corn may have pesticide residues, and processed corn products should be consumed sparingly. Leafy greens can carry pesticide residues, so choosing organic and washing them thoroughly is recommended. Excessive carrot intake, especially in supplement form, can pose lung risks for smokers, while green beans must be cooked properly to remove harmful lectins. Celery and asparagus are also vulnerable to pesticide contamination and should be washed or bought organic.