These vegetables are toxic and should be eaten with caution. Vegetables, melons and fruits are indispensable food in our life, but not all vegetables are natural health food. Some vegetables are naturally toxic, so we should be careful when eating them.
day lily
Day lily, also known as day lily, 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.
In order to prevent the occurrence of poisoning of fresh day lily, 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.
green beans
If the beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain coagulant, which has the effect of coagulation. 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.
Cruciferous vegetables
Cruciferous vegetables include rape, mustard, radish and so on. Most of these vegetables contain erucic glucoside, which is a toxin that can prevent human growth and development and cause goiter. The content of glucosinolates in different vegetables, or in different parts of the same vegetable, is also very different. If it is not handled properly, people may have goiter, metabolic disorders, poisoning symptoms and even death.
So, how to deal with this kind of vegetables? When cooking this kind of vegetables, you can blanch it with boiling water before eating.
Germinated potato
Potato is one of the vegetables often eaten on the family table, but it contains 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. However, the outer skin of buds, flowers, leaves and tubers of potato contains higher solanine, and the content of tender buds of potato is higher The toxin is even tens to hundreds of times higher than the meat. 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.
cassava
Although cassava tubers are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh tubers are 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.
Green vegetables
Wild vegetables such as Capsella bursa pastoris and Grifola frondosa 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, we must let our family eat fresh vegetables, cooked vegetables should not be stored for a long time, pickles should be pickled for a month after washing before eating.
Broad bean
The seeds of Vicia faba contain nestinine glycosides, 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. In order to prevent the occurrence of broad bean poisoning, it is best not to eat fresh tender broad bean, and must be cooked before eating.