Never eat vegetables that are not fully cooked, and be especially careful with these kinds

Some vegetables naturally contain toxins, and if they are not processed and cooked through, those toxins cannot be removed, and eating them will make you sick. Therefore, the following vegetables must be cooked through!

1. Green beans

Natural toxin: saponin

If green beans are not cooked through, the saponin in the beans strongly irritates the digestive tract, and the beans also contain a hemagglutinin that has a blood-clotting effect. In addition, green beans also contain nitrite and trypsin, which can irritate the human stomach and intestines, causing food poisoning and gastrointestinal inflammation.

Detox method: To prevent green bean poisoning, green beans must be cooked through and fully cooked.

2. Wood ear mushroom

Natural toxin: porphyrin-type photosensitive substances

Reason: Fresh wood ear mushroom contains porphyrin-type photosensitive substances. After eating fresh wood ear mushroom raw, it can cause photodermatitis, and in severe cases cause skin itching, edema and pain.

Solution: Do not eat fresh wood ear mushroom; if you do eat it, it must be cooked through and fully cooked first.

3. Spinach

Natural toxin: nitrate

Reason: Vegetables such as spinach and mustard greens are very easily rich in nitrate. Nitrate itself is of very low toxicity to the human body, but under the action of human microorganisms it is converted into nitrite.

Detox method: It cannot be eaten raw, and must be thoroughly cooked through before eating. Therefore, the hot-pot-style method of just dipping it briefly in soup and eating it is not advisable.

4. Daylily

Natural toxin: colchicine

Reason: Fresh daylily contains a component called colchicine. Colchicine itself is non-toxic, but after absorption through the gastrointestinal tract it is oxidized to form the highly toxic dicolchicine, and this substance can irritate the stomach and intestines, causing symptoms such as dry throat, heartburn, thirst and abdominal pain.

Detox method: When eating dried daylily products, they must first be soaked in clean water, because colchicine is water-soluble.

5. Purslane

Natural toxin: dust and small insects

Reason: Wild vegetables such as purslane contain dust and small insects, which can cause allergies.

Detox method: Before eating purslane, blanch it briefly in boiling water first, then eat it.