These eight kinds of vegetables will be poisonous if they are not cooked. You must not eat them.

Eat more vegetables and less sick, but some vegetables themselves contain toxins, if not cooked, absolutely can not eat! Instead, you'll get sick.

01 green beans

Undercooked green beans contain diosgenin, which is strongly irritating to the digestive tract mucosa; in addition, immature green beans may contain agglutinin, which has the effect of blood coagulation. The symptoms of poisoning are nausea, vomiting, diarrhea, abdominal pain, headache, palpitation and burning sensation in the stomach.

02 raw soybean milk

Raw soybean milk contains diosgenin and antitrypsin and other ingredients, which can cause food poisoning. Especially when the soybean milk is heated to about 80 ℃, the diosgenin expands and foams appear, forming a "pseudo-boiling" phenomenon, but at this time the soybean milk is not cooked, the harmful ingredients are not destroyed, and drinking this soybean milk may be poisoned. Therefore, soy milk should be heated until there is no foam before it can be eaten.

03 fresh fungus

Fresh Auricularia auricula contains a kind of photosensitive substance. After eating, it will cause skin itching after exposure to the sun, and some serious ones will have difficulty breathing due to throat edema. The best way is not to eat fresh fungus.

Bubble hair of Auricularia auricula, bubble time can not be too long, too long, fungus will deteriorate to produce toxins, seriously life-threatening. It is best to use hot water bubbling, which can shorten the foaming time, generally 3-4 hours.

04 broad bean

Broad bean contains two kinds of nucleosides, which can cause toxic reaction of hemolytic anemia after human consumption, which usually occurs 4-24 hours after eating raw broad bean. It's best not to eat fresh tender broad beans and be sure to cook them before eating them.

05 cauliflower

Cauliflower contains colchicine, which is oxidized in human tissues to produce colchicine dioxide, which invades the central nervous system and cardio-cerebrovascular system, resulting in nerve numbness and visceral organ bleeding. Before eating, must first blanch in boiling water, and then fully soak in water, so that colchicine can be dissolved in the water to the maximum extent, colchicine is not heat-resistant, should be cooked, boiled thoroughly before consumption.

06 Zizania caduciflora and bamboo shoots

Zizania caduciflora, bamboo shoots and spinach contain more oxalic acid. Oxalic acid will combine with calcium in the intestinal tract to form calcium oxalate that is difficult to absorb, which interferes with the absorption of calcium. Before stir-frying, you need to blanch with boiling water to remove most of the oxalic acid.

07 spinach, mustard

Spinach, mustard and other vegetables are rich in nitrate, nitrate itself is harmless, but under the action of human microorganisms will produce nitrite, nitrite is a carcinogen, must be cooked thoroughly before eating. When we make cold dishes, it is not advisable to just scald the spinach in hot water and get out of the pot.

08 cassava

Cassava contains a kind of subglycosome, which can precipitate free hydrocyanic acid through the action of its own subglycosomal enzyme, poisoning the human body, nausea and vomiting in mild cases, dyspnea, rapid heartbeat, coma and shock to death in severe cases. Detoxification should be done before eating cassava, you can consult the relevant strategy.

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