Watch out for poisoning! These eight kinds of vegetables must be cooked before they can be eaten

Many people think that uncooked vegetables not only taste good, but also nutritious. In fact, this view is not correct.

The doctor said that some vegetables contain toxins, and if they are not fried, the toxins cannot be removed, and people will naturally be "poisoned" if they eat them. Light will appear nausea, dizziness and other phenomena, serious will endanger people's health, leading to serious food poisoning, and even death.

The following 8 kinds of vegetables are as poisonous as arsenic when they are not cooked. We must pay attention to them.

1. Cassava

Lethal toxin: linseed bitter glycoside

Fatal mechanism: although the cassava root is rich in starch, it contains toxic substances in all parts of the plant, and the fresh root is more toxic. Therefore, attention must be paid to the consumption of cassava root tubers. A person who eats 150 kilograms and 300 grams of raw cassava can cause poisoning or even death.

Detoxification method: to prevent cassava poisoning, look for peeling when eating, soak the meat with clear water, generally soak for about 6 days to remove 70% cyanoglycoside, and then heat and cook, you can eat.

2. Green beans

Lethal toxin: diosgenin

Fatal mechanism: if the 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 kidney bean poisoning, be sure to boil string beans thoroughly and cooked.

3. Spinach

Lethal toxin: nitrate

Lethal mechanism: spinach, mustard and other vegetables are easy to enrich nitrate. Nitrate itself is very low toxic to the human body, but under the action of microorganisms in the human body, it will be transformed into nitrite. Eating too much can lead to food poisoning, and long-term intake can lead to love and esophageal cancer.

Detoxification method: can not eat raw, must be cooked thoroughly before it is suitable for consumption. Therefore, it is not advisable to eat instant-boiled mutton as soon as the soup is bleached.

4. Auricularia auricula

Lethal toxin: leaf forest photosensitive substances

Fatal mechanism: fresh Auricularia auricula contains leaf forest photosensitive substances, after eating fresh Auricularia auricula, can cause solar dermatitis, serious skin itching, edema and pain.

Detoxification method: do not eat fresh fungus, must eat must be cooked, thoroughly cooked.

5. Zizania caduciflora

Lethal toxin: oxalic acid

Fatal mechanism: spinach, bamboo shoots, Zizania caduciflora and other vegetables with more oxalic acid, even if you want cold dressing, you should first scald with boiling water to remove most of the oxalic acid contained in the vegetables. Oxalic acid in the intestinal tract will combine with calcium to form calcium oxalate, which is difficult to absorb, which interferes with the absorption of calcium and leads to calcium deficiency in the body.

Detoxification method: be sure to scald it with boiling water.

6. Cauliflower

Lethal toxin: colchicine

Fatal mechanism: there is an ingredient of colchicine in fresh cauliflower. Colchicine is non-toxic, but after absorption by the gastrointestinal tract, it will oxidize to form a highly toxic colchicine, which will stimulate the intestines and stomachs. resulting in dry throat, heartburn, thirst, abdominal pain, diarrhea and other symptoms.

Detoxification method: when eating dried cauliflower products, it must be soaked in clean water.

7. Purslane

Deadly toxins: dust and bugs

Fatal mechanism: Portulaca oleracea and other wild vegetables contain dust and insects, which can cause allergies. in addition, lettuce and water chestnuts had better be peeled, washed and blanched with boiling water before eating raw, which is more hygienic and will not affect the taste and nutritional content.

Detoxification method: blanch Portulaca oleracea with boiling water before eating. It is also best to peel, wash and scald with boiling water before eating raw.

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Flammulina velutipes

Lethal toxin: colchicine

Fatal mechanism: immature Flammulina velutipes contains colchicine, which is easy to produce toxic colchicine due to oxidation after human consumption, which has a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa. There will be dry pharynx, nausea, vomiting, abdominal pain, diarrhea and other symptoms, if eaten in large quantities may also cause fever, water and electrolyte balance disorder, hematochezia, hematuria and other serious symptoms.

Detoxification method: before eating fresh Flammulina velutipes, it is best to soak in cold water for 1 hour. Boil Flammulina velutipes when cooking. When cold salad, in addition to soaking in cold water, but also blanch it with boiling water so that it is fully cooked.

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