8 vegetables that must be cooked thoroughly before eating, beware of poisoning

Many people believe that vegetables taste better and are more nutritious when not cooked thoroughly. In fact, this view is incorrect.

Doctors say that some vegetables themselves contain toxins, and if they are not cooked thoroughly, the toxins cannot be removed, so people who eat them will naturally be "poisoned." In mild cases, symptoms such as nausea and dizziness appear; in severe cases, they can endanger people's health, causing serious food poisoning and even death.

If the following 8 vegetables are not cooked thoroughly, they are as toxic as arsenic. Everyone must take this seriously!

1. Cassava

Lethal toxin:Linamarin

Lethal mechanism:Although the tuberous roots of cassava are rich in starch, all parts of the whole plant contain toxic substances, and the fresh tuberous roots are highly toxic. Therefore, special attention must be paid when eating cassava tuberous roots. If a person eats 150-300 grams of raw cassava, it can cause poisoning and even death.

Detoxification method:To prevent cassava poisoning, when eating it, check whether it has been peeled, soak the tuber flesh in clean water; generally soaking for about 6 days can remove about 70% of the cyanogenic glycosides, then heat and cook it thoroughly before eating.

2、Green beans

Lethal toxin:Saponin

Lethal mechanism:If green beans are not cooked thoroughly, the saponin in the beans will strongly irritate the digestive tract, and the beans also contain phytohemagglutinin, which 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 symptoms of gastroenteritis.

Detoxification method:To prevent green bean poisoning, green beans must be boiled thoroughly and cooked completely.

3、Spinach

Lethal toxin:Nitrate

Lethal mechanism:Vegetables such as spinach and mustard greens easily accumulate nitrate. Nitrate itself has very low toxicity to the human body, but under the action of microorganisms in the human body, it will be converted into nitrite. Excessive intake can cause food poisoning, and long-term intake can cause cancer and esophageal cancer.

Detoxification method:It cannot be eaten raw; it must be cooked thoroughly before it is suitable for consumption. Therefore, the "instant-boiled" eating method of dipping it briefly in soup is not advisable.

4、Wood ear mushroom

Lethal toxin:Porphyrin-like photosensitive substances

Lethal mechanism:Fresh wood ear mushroom contains porphyrin-like photosensitive substances. After eating fresh wood ear mushroom raw, it can cause photosensitive dermatitis, and in severe cases, skin itching, edema and pain.

Detoxification method:Do not eat fresh wood ear mushroom; if you want to eat it, it must be cooked thoroughly.

5、Wild rice stem

Lethal toxin:Oxalic acid

Lethal mechanism:Vegetables such as spinach, bamboo shoots and wild rice stem that contain more oxalic acid should first be blanched in boiling water even if they are to be served as a cold dish, to remove most of the oxalic acid contained in the vegetables. In the intestines, oxalic acid will combine with calcium to form hard-to-absorb calcium oxalate, interfering with the human body's absorption of calcium and leading to calcium deficiency.

Detoxification method:It must be blanched in boiling water.

6、Daylily

Lethal toxin:Colchicine

Lethal mechanism:Fresh daylily contains a component called colchicine. Colchicine itself is non-toxic, but after absorption through the gastrointestinal tract, it will oxidize to form highly toxic dicolchicine, which will irritate the stomach and intestines, resulting in symptoms such as dry throat, heartburn, thirst, abdominal pain and diarrhea.

Detoxification method:When eating dried daylily products, they must be soaked in clean water.

7、Purslane

Lethal toxin:Dust and small insects

Lethal mechanism:Wild vegetables such as purslane contain dust and small insects, which can cause allergies. In addition, lettuce, water chestnut and others are also best peeled, washed and blanched in boiling water before eating raw; this is more hygienic and will not affect the taste or nutritional content.

Detoxification method:Before eating purslane, blanch it first in boiling water. Before eating raw, it is also best to peel, wash and blanch it in boiling water first.

8

Enoki mushroom

Lethal toxin:Colchicine

Lethal mechanism:Enoki mushrooms that are not thoroughly cooked contain colchicine. After people eat them, oxidation easily produces toxic dicolchicine, which has a strong irritating effect on the gastrointestinal mucosa and respiratory mucosa. Symptoms such as dry throat, nausea, vomiting, abdominal pain and diarrhea will appear. If eaten in large amounts, it may also cause serious symptoms such as fever, water-electrolyte imbalance, blood in stool and blood in urine.

Detoxification method:Before eating fresh enoki mushrooms, it is best to soak them in cold water for 1 hour. When cooking, boil the enoki mushrooms until soft and thoroughly cooked. When serving as a cold dish, in addition to soaking in cold water, they should also be blanched in boiling water so that they are completely cooked.

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