Ten kinds of undercooked vegetables are more toxic than arsenic.

Humans have been eating vegetables since a long time ago. In ancient times, people called coarse food "vegetables" and wild stems and leaves as "vegetables". Today, people call the parts eaten from the stems, leaves and roots of plants as "vegetables". In the Book of songs in ancient China, more than 20 kinds of vegetables are rich in vitamins, cellulose and a variety of inorganic salts. It's a modern diet.

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1. Raw soybean milk

Lethal toxin: diosgenin

Cause mechanism:

As raw soybeans also contain toxic ingredients, food poisoning can also be caused if soy milk is eaten when it is not cooked. In particular, when soymilk is heated to about 80 ℃, diosgenin expands and foams float, forming a "pseudo-boiling" phenomenon. In fact, the toxic components such as diosgenin in soy milk are not completely destroyed. If you drink this kind of soymilk, it will cause poisoning, usually 0.5 hours after consumption, and the main symptoms of gastroenteritis.

Detoxification method:

In order to prevent poisoning caused by drinking raw soybean milk, when cooking soybean milk, it should continue to be heated to 100 ℃ after the occurrence of "false boiling". There is no foam in the cooked soybean milk, and the disappearance of foam also indicates that toxic ingredients such as diosgenin have been damaged, and then cook over low heat for about 10 minutes, so as to achieve the purpose of safe consumption.

2. Green beans

Lethal toxin: diosgenin

Lethal mechanism:

If the green beans are not cooked, the diosgenin in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect.

In addition, kidney beans also contain nitrite and trypsin, which can stimulate the intestines and stomach of the human body, cause food poisoning and cause gastroenteritis symptoms.

Detoxification method:

In order to prevent the poisoning of string beans, be sure to boil the beans thoroughly and cooked.

3. Cassava

Lethal toxin: linseed bitter glycoside

Lethal mechanism:

Although the root of cassava is rich in starch, all parts of the plant, including root, stem and leaf, contain toxic substances, and the fresh root is more toxic. Therefore, attention must be paid to the consumption of cassava root tubers. The toxic substance contained in cassava is flaxseed picrin, which may cause poisoning if ingested raw or undercooked cassava or by drinking its soup. The reason is that flaxseed bitter glycoside or flaxseed bitter glucosidase is hydrolyzed by gastric acid to produce free hydrocyanic acid, which makes the human body poisoned.

A person who eats 150 kilograms and 300 grams of raw cassava can cause poisoning or even death.

Detoxification method:

To prevent cassava poisoning, peel the cassava before eating and soak the meat with water to dissolve the cyanoglycoside. Generally soak in about 6 days to remove 70% cyanoglycoside, and then heat it and cook it, then it can be eaten.

4. Broad bean

Lethal toxin: nestin glucoside

Lethal mechanism:

Broad bean seeds contain nestin, human consumption of this substance, can cause acute hemolytic anemia (broad bean yellow disease). When eating green broad beans in spring and summer, if they are not cooked properly, people will often be poisoned. And the disease usually occurs 4-24 hours after eating raw broad beans.

Detoxification method:

In order to prevent broad bean poisoning, it is best not to eat fresh tender broad beans, and must be cooked before eating.

5. Cauliflower

Lethal toxin: colchicine

Lethal mechanism:

Cauliflower, also known as Golden Needle, is one of people's favorite dishes. However, cauliflower contains colchicine, if the human body ingests colchicine, it will be oxidized in human tissue to produce colchicine. Colchicine is a highly toxic substance, which can poison human gastrointestinal tract and urinary system, and pose a serious threat to health. An adult who eats 50 grams of fresh cauliflower at a time can cause poisoning.

Detoxification method:

To prevent fresh cauliflower poisoning, you can cook fresh cauliflower in boiling water for a while, and then soak in clear water to remove most of the water-soluble colchicine. Fresh cauliflower can also be cooked, boiled thoroughly, and then cooked and eaten.

6. Shepherd's purse

Lethal toxin: nitrite

Lethal mechanism:

Wild vegetables such as shepherd's purse and gray vegetables in green vegetables contain a lot of nitrite. If the human body ingests too much nitrite, it can oxidize the normal hemoglobin in the human body into methemoglobin. In addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thus causing hypoxia in the tissue and causing poisoning.

Detoxification method:

So, how can we prevent nitrite poisoning? In fact, it is very simple. Family members must be allowed to eat fresh vegetables. Cooked vegetables should not be kept boring for a long time. Pickles should be washed for a month before consumption.

7. Germinated potatoes

Lethal toxin: solanine

Lethal mechanism:

Potato is one of the vegetables often eaten on the family table, but it contains solanine (potato toxin, solanin), which is found in the whole potato plant. However, the content of mature potato is less in different parts, and generally does not cause poisoning. However, the outer skins of potato buds, flowers, leaves and tubers contain higher solanine. The toxin in the tender part of the potato is even tens to hundreds of times higher than that in the fleshy part.

Immature green potatoes or potato tubers with black spots due to improper storage contain highly toxic substances.

Detoxification method:

In order to prevent potato poisoning, we can store potatoes in a dry and cool place to prevent germination. When eating, if sprouting or flesh is dark green, it is best not to eat it.

8. Cruciferous vegetables

Lethal toxin: mustard oil

Lethal mechanism:

Cruciferous vegetables include rape, mustard, radish and so on. Most of these vegetables contain glucosinolates, a toxin that can prevent human growth and development and cause goiter.

The content of glucosinolates in different vegetables or different parts of the same vegetable is also very different. If it is not handled properly, it may cause goiter, metabolic disorder, poisoning symptoms, and even death.

Detoxification method:

So, how to deal with this kind of vegetables? When cooking such vegetables, you can blanch them with boiling water before eating them.

9. Fresh fungus

Lethal toxin: Lin photosensitive substances

Lethal mechanism:

Fresh Auricularia auricula contains a kind of photosensitive substance, which is sensitive to light. After being exposed to the sun after eating, it will cause solar dermatitis, and some serious ones will have difficulty breathing due to throat edema.

Detoxification method:

It is not edible.

10. Blue-purple porphyra

Lethal toxin: cyclic polypeptide

Lethal mechanism:

If Laver is blue-purple after hair, it means that it has been contaminated by toxic cyclic polypeptides when growing in the sea.

Detoxification method:

These toxins cannot be detoxified and cannot be eaten.