Common vegetables eaten the wrong way? You've definitely made these mistakes

In recent years, green diets and vegetarianism have gradually become popular.

Although you often eat vegetables, did you know?

There is actually a lot to pay attention to when eating vegetables!

When eating vegetables, you need to avoid these mistaken practices

Eating too much spinach

Spinach contains a large amount of oxalic acid, so it should not be eaten in excess. In the human body, oxalic acid combines with calcium and zinc to form calcium oxalate and zinc oxalate, which affects the intestines' absorption of calcium and zinc and can easily lead to calcium and zinc deficiency, causing poor development of bones and teeth and also affecting intellectual development.

Eating bean sprouts that are not fully cooked

Bean sprouts are delicious and nutritious, but they must be thoroughly cooked before eating; otherwise, eating them can cause nausea, vomiting, diarrhea, dizziness and other uncomfortable reactions.

Keeping chives for too long after cooking

Chives left overnight become toxic. Chives are best prepared and eaten fresh and should not be kept for long. If stored for too long, the large amount of nitrate in chives turns into nitrite, causing toxic reactions. In addition, people with indigestion should not eat chives.

Eating green leafy vegetables that have been simmered for a long time

Green leafy vegetables should not be simmered for a long time during cooking; otherwise, the nitrate in the vegetables turns into nitrite, which can easily cause food poisoning.

Often eating tomatoes before meals

Tomatoes contain large amounts of pectin, fruit acids, cotton phenolic compounds and other components. These substances easily react chemically with stomach acid and congeal into insoluble lumps. These lumps may block the outlet of the stomach, raising the pressure inside the stomach, causing gastric dilation and even severe pain. Eating tomatoes after meals, after stomach acid has fully mixed with food, greatly reduces the concentration of stomach acid, so hard lumps will not form.

Washing shiitake mushrooms too clean or soaking them in water

If shiitake mushrooms are excessively washed or soaked in water before eating, they will lose many nutrients. When cooking mushrooms, do not use an iron pot or copper pot either, to avoid nutrient loss.

Excessive intake of carotene

Although carotene is greatly beneficial to the human body, drinking too much vegetable juice made from carrots or tomatoes may cause carotinemia, turning the skin of the face and hands orange-yellow, and may also cause poor appetite, unstable mental state, restlessness and other adverse reactions.

Which vegetables cannot be eaten raw?

01

Legume vegetables

If people eat legume vegetables that are not thoroughly cooked, it can cause nausea, vomiting and other symptoms, and in severe cases the eater may be in life-threatening danger. The toxic substances contained in legumes lose their activity after sufficient heating, so they must be eaten after being thoroughly cooked.

The seeds and pollen of broad beans contain a substance called convicine, known as favism toxin, which can destroy red blood cells. When people eat broad beans that are not thoroughly cooked, it can induce hemolytic anemia, the famous "favism." Therefore, they must be thoroughly stir-fried and boiled.

02

Tuberous vegetables

Because tuberous vegetables contain toxic glycosides, they are not suitable for eating raw. The tuberous roots of cassava contain cyanogenic glycosides; if they are not soaked and cooked, people who eat them will suffer hydrocyanic acid poisoning.

The solanine (solanine) contained in potato tubers is present at extremely high levels in the skin layer that has turned green after exposure to light, up to 10 times higher than in normal tubers, and it will not be destroyed even after cooking, so sprouted potatoes must not be eaten.

03

Vegetables rich in nitrate

Vegetables such as spinach and mustard greens are rich in nitrate. Nitrate itself has very low toxicity to the human body, but under the action of microorganisms in the human body, it turns into nitrite and combines with nitrogen-containing compounds in the gastrointestinal tract (such as secondary amines, tertiary amines, amides, etc.) to form the strongly carcinogenic substance nitrosamine, posing a risk of inducing cancer in the digestive system.

These vegetables not only cannot be eaten raw, but must also be thoroughly cooked before they are suitable to eat. Therefore, the "instant-boiled mutton style" method of eating is not advisable.

04

Vegetables containing more oxalic acid

Vegetables containing more oxalic acid, such as spinach, bamboo shoots and wild rice shoots, should first be blanched in boiling water even if they are to be served cold, to remove most of the oxalic acid they contain. In the intestines, oxalic acid combines with calcium to form hard-to-absorb calcium oxalate, interfering with the human body's absorption of calcium and leading to calcium deficiency.