These vegetables must not be eaten raw!

These vegetables must not be eaten raw!

these vegetables must not be eaten raw!

now many people think that eating raw vegetables can greatly retain nutrition. Although this view is correct, some vegetables contain toxins, which can only be eaten after cooking. Today I’ll introduce to you which foods can’t be eaten raw.

lethal toxin of Auricularia auricula:

lethal mechanism: fresh Auricularia auricula contains light sensitive substances of phylline. After eating fresh Auricularia auricula raw, it can cause solar dermatitis. In severe cases, it can cause skin pruritus, edema and pain. Detoxification method: do not eat fresh Auricularia auricula, to eat, must be cooked, cooked thoroughly to eat.

fatal toxin of spinach:

fatal mechanism of nitrate: spinach, mustard and other vegetables are easy to accumulate nitrate. Nitrate itself has low toxicity to human body, but it will be transformed into nitrite under the action of microorganisms in human body. Spinach, mustard and other vegetables are easy to accumulate nitrate. Nitrate itself has low toxicity to human body, but it will be transformed into nitrite under the action of microorganisms in human body. Detoxification method: can not eat raw, must be thoroughly cooked before eating. So, you can eat the soup once it’s gone; Instant boiled mutton & quot; It’s not advisable to eat in the same way.

lethal toxin of kidney bean:

lethal mechanism of saponin: if kidney bean is not cooked, the saponin in the bean will strongly stimulate the digestive tract, and the bean contains 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. Detoxification method: in order to prevent the poisoning of edible kidney beans, we must cook them thoroughly.

lethal toxin of Zizania latifolia:

lethal mechanism of oxalic acid: spinach, bamboo shoots, Zizania latifolia and other vegetables with more oxalic acid, even if they are cold, they should be blanched with boiling water to remove most of the oxalic acid in vegetables. Oxalic acid will combine with calcium in the intestine to form calcium oxalate which is difficult to be absorbed. It interferes with the absorption of calcium and leads to calcium deficiency in the body. Detoxification method: be sure to blanch with boiling water.

lethal toxin of day lily:

lethal mechanism of colchicine: there is a kind of colchicine component in fresh day lily, colchicine is non-toxic, but after absorption by gastrointestinal tract, it will oxidize to form highly toxic colchicine, which can stimulate intestines and stomach, resulting in dry throat, heartburn, thirst, abdominal pain, etc Diarrhea and other symptoms. Detoxification method: because colchicine is water-soluble, in the cooking and drying process of fresh day lily, this kind of alkaloid has been destroyed. In addition, when eating day lily dry products, it must be soaked in water. Of course, there is no danger of poisoning.

fatal toxin of cassava:

fatal mechanism of linolenic Picroside: Although cassava tuber root is rich in starch, all parts of cassava plant, including root, stem and leaf, contain toxic substances, and fresh tuber root 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. Detoxification method: to prevent cassava poisoning, peel cassava before eating, 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.

fatal toxin of purslane:

fatal mechanism of dust and insects: purslane and other wild vegetables contain dust and insects, which can cause allergy. Detoxification method: before eating purslane, blanch it with boiling water. Lettuce, water chestnut and other raw before eating, it is best to peel, wash, blanch with boiling water again.

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