8 vegetables that are toxic if not cooked through, absolutely must not be eaten

Eating more vegetables means getting sick less often, but some vegetables themselves contain toxins, and if they are not cooked through, they absolutely must not be eaten! Otherwise, you will get sick instead.

01 Green beans

Uncooked green beans contain saponin, which is highly irritating to the mucous membrane of the digestive tract; in addition, immature green beans may contain agglutinin, which has a blood-clotting effect. Symptoms of poisoning include: nausea, vomiting, diarrhea, abdominal pain, headache, palpitations, and a burning sensation in the stomach.

02 Raw soy milk

Raw soy milk contains components such as saponin and trypsin inhibitor, which can cause food poisoning. In particular, when soy milk is heated to around 80°C, the saponin expands with heat and foam appears, creating a "false boil" phenomenon, but at this point the soy milk is not actually cooked through, and the harmful components have not been destroyed. Drinking this kind of soy milk may cause poisoning. Therefore, soy milk should be heated until there is no foam before it can be consumed.

03 Fresh wood ear mushrooms

Fresh wood ear mushrooms contain a porphyrin-like photosensitive substance. After consumption, exposure to sunlight can cause skin itching, and in severe individual cases, laryngeal edema can lead to difficulty breathing. The best approach is simply not to eat fresh wood ear mushrooms.

For soaked wood ear mushrooms, the soaking time must not be too long. If the time is too long, the wood ear mushrooms will spoil and produce toxins, which in severe cases can be life-threatening. It is best to soak them in hot water, which can shorten the soaking time; generally, soaking for 3-4 hours is sufficient.

04 Broad beans

Broad beans contain two nucleoside components. After a person eats them, they can cause a toxic reaction of hemolytic anemia, generally onset occurs 4-24 hours after eating raw broad beans. It is best not to eat fresh tender broad beans, and they must definitely be cooked through before eating.

05 Daylily

Daylily contains colchicine. After a person eats it, it is oxidized within human tissues to produce colchicine dioxide, which attacks the central nervous system and the cardiovascular and cerebrovascular systems, thereby causing numbness of the nerves and hemorrhage of internal organs. Before eating, it must first be blanched in boiling water, then fully soaked in clean water, which can dissolve colchicine in the water to the greatest extent. Colchicine is also not heat-resistant, so it must be cooked through and thoroughly cooked before eating.

06 Wild rice stem, bamboo shoots

Wild rice stem, bamboo shoots, spinach, and similar vegetables contain relatively large amounts of oxalic acid. In the intestines, oxalic acid combines with calcium to form calcium oxalate, which is difficult to absorb, interfering with the human body's absorption of calcium. Before stir-frying, they need to be blanched in boiling water first to remove most of the oxalic acid.

07 Spinach, mustard greens

Vegetables such as spinach and mustard greens are rich in nitrate. Nitrate itself is harmless, but under the action of human microorganisms it generates nitrite, and nitrite is a carcinogenic substance, so it must be cooked through before eating. When we make cold dressed dishes, sometimes we only blanch the spinach briefly in hot water and then take it out, which is not advisable.

08 Cassava

Cassava contains a kind of cyanogenic glycoside. Through the action of the cyanogenic glycoside enzyme it itself contains, free hydrocyanic acid is released, causing human poisoning. Mild cases involve nausea and vomiting; severe cases involve difficulty breathing, accelerated heartbeat, coma, shock, and even death. Before eating cassava, detoxification treatment must be done; relevant guides can be consulted.

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