Although vegetables are delicious, these vegetables prevent poisoning!
vegetables are good, eat these vegetables to prevent poisoning!
we all know that it’s good to eat vegetables, but some vegetables can’t be eaten indiscriminately, otherwise it will lead to poisoning. Let’s take a look at which vegetables we should be careful when eating.
Vicia faba seeds contain nestinin, which can cause acute hemolytic anemia (faba bean yellow disease) after human consumption. When eating green broad bean in spring and summer, if it is not cooked properly, it will often lead to poisoning. And generally in 4 ~ 24 hours after eating raw broad bean disease.
wild vegetables such as shepherd’s purse and gray vegetables contain a lot of nitrite. If the human body ingests excessive nitrite, the normal hemoglobin in the human body can be oxidized to methemoglobin. In addition, nitrite can also prevent oxyhemoglobin from releasing oxygen, thus causing hypoxia and poisoning. So, how can we prevent nitrite poisoning? In fact, it’s very simple. You must let your family eat fresh vegetables. Cooked vegetables should not be stored for a long time. Pickles should be pickled for a month before they can be eaten.
in order to prevent the occurrence of broad bean poisoning, it is best not to eat fresh broad bean, and must be cooked before eating.
if the string beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain coagulant, which has coagulation effect. In addition, kidney beans also contain nitrite and trypsin, which can stimulate the body’s intestines and stomach, causing food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, it is necessary to cook the kidney bean thoroughly.
potato is one of the vegetables often eaten on the family table, but it contains the toxic ingredients solanine (potato toxin, solanine). The whole plant of potato contains this toxin. However, the content of each part is different, and the content of mature potato is less, which generally does not cause poisoning, while the bud, flower, flower, flower, flower and other parts of potato contain this toxin However, solanine is higher in the outer skin of leaves and tubers, and the toxin in the tender part of 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 all contain extremely high toxic substances.
in order to prevent potato poisoning, we can store potatoes in a dry and cool place to prevent germination. When eating, it’s best not to eat if you find sprouting or the skin is dark green. Day lily is also known as day lily, which is one of people’s favorite dishes. However, daylily contains colchicine. If the human body ingests colchicine, it will be oxidized in the human tissue to produce dichlorcolchicine. Colchicine is a highly toxic substance, which can poison the gastrointestinal tract and urinary system of human body and seriously threaten health. If an adult eats 50-100g fresh day lily at a time, it can cause poisoning.
to prevent the occurrence of fresh day lily poisoning, the fresh day lily can be boiled in boiling water for a while, and then soaked in water, most of the water-soluble colchicine can be removed. Fresh day lily can also be cooked, cooked thoroughly, and then cooked for consumption.
although cassava root tuber is rich in starch, all parts of the whole plant, including root, stem and leaf, contain toxic substances, and fresh root tuber is more toxic. Therefore, we must pay attention to when eating cassava root tubers. The toxic substance contained in cassava is linolenic Picroside. If you take raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that the free hydrocyanic acid is produced by the hydrolysis of linseed Picroside or linseed picrosidase by gastric acid, which makes the human body poisoned. If a person eats 150-300 grams of raw cassava, it can cause poisoning or even death.
to prevent cassava poisoning, peel the cassava before eating and soak the meat with water to dissolve cyanoside. Generally, 70% of cyanoside can be removed after soaking for about 6 days, and then it can be cooked and eaten.
raw soybeans also contain toxic ingredients. Therefore, if you eat soymilk before it is cooked, it can also cause food poisoning. Especially when soybean milk is heated to about 80 degrees Celsius, saponin is heated and expanded, and the foam rises to form &ldquo. False boiling & quot; In fact, the saponin and other toxic ingredients in soybean milk are not completely destroyed at this time. If you drink this kind of soybean milk, it will cause poisoning, usually when you eat 0. After 5 to 1 hour, the disease can occur, mainly gastroenteritis symptoms.
in order to prevent poisoning caused by drinking raw soybean milk, the & lt; False boiling & quot; After that, it should be heated to 100 ℃. Cooked soybean milk is not foamed, and the disappearing foam also indicates that the toxic ingredients such as saponin are damaged, and then boil it for 10 minutes or so, so that the purpose of safe consumption can be achieved.