Please don't eat these 9 kinds of vegetables until they are cooked. They are dangerous.

Some vegetables contain harmful substances in themselves. if they are not cooked, the toxins may not be removed, and people will get sick after eating them. To remind you, the following vegetables must be cooked before eating!

1. Green beans

Harmful substances: diosgenin

Cause of the disease: 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.

2. Auricularia auricula

Harmful toxins: phylline photosensitive substances

Cause of disease: fresh Auricularia auricula contains phylenol 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.

3. Cassava

4. Zizania caduciflora

Harmful toxin: oxalic acid

Cause of disease: 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.

5. Spinach

6. Broad bean

Harmful toxin: nestin glucoside

Cause of disease: broad bean seeds contain nestin, people eat 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.

7. Fresh cauliflower

8. Purslane

Harmful causes: dust and bugs

Cause: purslane and other wild vegetables contain dust and insects, which can cause allergies. In addition, before eating lettuce and water chestnuts raw, it is also best to peel, wash and scald with boiling water before eating, which is more hygienic and will not affect the taste and nutritional content.

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

9. Shepherd's purse

Harmful toxin: nitrite

Cause of disease: some substances contained in wild vegetables such as shepherd's purse and gray vegetable may be converted to nitrite in the cooking process. If the human body ingests too much, it may be poisoned.

Detoxification: Cook before eating, not to mention overnight food. You can't eat the following food either!

1. Sprouted potatoes

The sprouting potato (potato) has a high content of solanine in the sprout and green skin, which has a stimulating effect on the gastrointestinal mucosa of the human body, and has the effect of hemolysis and paralysis the respiratory center. Sprouted potatoes have higher contents in sprouting eyes, roots and green parts. People will have symptoms such as itchy throat, nausea, vomiting and abdominal pain, and those who are serious will die.

2. Rotten ginger

Ginger in the process of decay produces a highly toxic organic substance called safrole, which can denature liver cells. People who eat this toxin, even in small amounts, can cause hepatocyte poisoning and degeneration.

3. Green tomatoes

Immature green tomatoes contain solanum nigrum, which is a toxic substance. If you eat this kind of immature cyan tomatoes, you will have a sense of bitterness in the mouth, nausea, vomiting and other toxic symptoms can occur after eating, and it is more dangerous for pregnant women to eat raw. It will also be harmful to the fetus.

4. Sweet potatoes with long spots

The long spot of sweet potato is contaminated by black spot pathogen, which causes dark brown patches on the surface, which will make the sweet potato hard and bitter. This toxin can not be destroyed even by boiling, steaming and roasting. Therefore, whether raw or cooked sweet potatoes with black spot disease may cause poisoning.

5. A long-standing old pumpkin

The sugar content is high, and because the storage time is too long, it is easy to cause anaerobic alcoholysis of melon meat and change the quality of melon, which is not conducive to health after eating.

6. Discolored porphyra

If the Laver soaked in cold water is blue-purple, it means that Laver has been contaminated by poisonous substances before drying and packaging. this kind of Laver is harmful to the human body and cannot be eaten.

7. Unpickled pickles

If the amount of salt is not enough and the pickling time is less than 8 days, it may cause nitrite poisoning.

8. Overfat bean sprouts

Bean sprouts made with chemical fertilizer are white and fat, which is obviously different from ordinary bean sprouts, in which a large amount of ammonia remains under the action of bacteria, which will produce ammonium nitrite, and eating in large quantities will cause dizziness, nausea and vomiting.