Some vegetables contain toxins. If they are not cooked, their toxins will not be removed. If they are eaten into the human body, they will naturally get sick.
Therefore, the following vegetables must be cooked!
One
Sauteed Green Beans
Lethal toxin: Saponin
Fatal cause: if the beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain clotting elements, which have clotting effect. In addition, kidney beans also contain nitrite and trypsin, which can stimulate the gastrointestinal tract of human body, cause food poisoning and gastroenteritis.
Detoxification method: in order to prevent the occurrence of kidney bean poisoning, we must boil the kidney bean thoroughly.
Two
Fungus
Lethal toxin: photosensitive substances of phyllines
Fatal cause: fresh Auricularia contains light sensitive substances such as phylline. After eating fresh Auricularia raw, it can cause sun dermatitis, and severe skin itching, edema and pain.
Detoxification method: do not eat fresh agaric, to eat must be cooked, boiled through to eat.
Three
cassava
Fatal toxin: linolenin
Fatal cause: Although cassava root tuber is rich in starch, all parts of the plant, including root, stem and leaf, contain toxic substances, and fresh root tuber is toxic. Therefore, we must pay attention to it when eating cassava root. Cassava contains linolenin, which may cause poisoning if you eat raw or uncooked cassava or drink its soup. The reason is that the free hydrocyanic acid is produced by the hydrolysis of linolenic acid or linolenic acid enzyme, 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 before eating cassava, soak the meat with water to dissolve cyanogen glycoside. Generally, about 6 days after soaking, 70% cyanogen glycosides can be removed, and then heated and boiled, then edible.
Four
Water bamboo
Fatal toxin: oxalic acid
Fatal cause: spinach, bamboo shoots, water bamboo and other vegetables containing more oxalic acid, even if they need to be cold, they should be blanched with boiling water first to remove most of the oxalic acid contained in the vegetables. Oxalic acid can form calcium oxalate which is difficult to absorb with calcium in the intestine. It interferes with the absorption of calcium by the human body and leads to the lack of calcium in the body.
Detoxification method: make sure to blanch with boiling water.
Five
Spinach
Deadly toxin: nitrate
Fatal cause: spinach, mustard and other vegetables are easy to enrich nitrate. Nitrate itself has low toxicity to human body, but it will change into nitrite under the action of microorganism in human body. Spinach, mustard and other vegetables are easy to enrich nitrate. Nitrate itself has low toxicity to human body, but it will change into nitrite under the action of microorganism in human body.
Detoxification method: it can't be eaten raw. It should be cooked thoroughly before eating. Therefore, it's not advisable to eat "instant boiled mutton" with the soup floating.
Six
Broad bean
Lethal toxin: chaocaine glycoside
Fatal cause: the seeds of Vicia faba contain chaocaine glycoside, which can cause acute hemolytic anemia (fava bean yellow disease) after human consumption. When eating green broad beans in spring and summer, if they are not cooked properly, people will often suffer from poisoning. And after eating raw broad bean generally 4 ~ 24 hours after the onset of disease.
Detoxification method: in order to prevent fava bean poisoning, it is better not to eat fresh fava bean, and must be cooked before eating.
Seven
Day lily
Lethal toxin: Colchicine
Fatal cause: there is a kind of colchicine in fresh cauliflower. Colchicine is non-toxic, but it will be oxidized to form a highly toxic colchicine after absorption in the gastrointestinal tract. This substance can stimulate the gastrointestinal tract, resulting in dry throat, heartburn, thirst, abdominal pain, diarrhea and other symptoms.
Detoxification method: because colchicine is water-soluble, in the process of cooking and drying fresh cauliflower, this alkaloid has been destroyed. In addition, when eating dried cauliflower products, it must be soaked in water, of course, there is no risk of poisoning.
Eight
Purslane
Deadly toxins: dust and insects
Fatal cause: Portulaca and other wild vegetables contain dust and insects, which can cause allergy. In addition, lettuce, water chestnut and other raw food before it is also best to peel, wash, blanch with boiling water before eating, so that more hygienic, will not affect the taste and nutritional content.
Detoxification method: use boiled water to blanch purslane before eating. Lettuce, water chestnut and other raw food before it is best to peel, wash, blanch with boiling water before eating.
Nine
Shepherd's purse
Fatal toxin: nitrite
Fatal cause: shepherd's purse, gray vegetables and other wild vegetables in green vegetables contain a lot of nitrite. If the human body ingests too much nitrite, it can oxidize the normal hemoglobin into methemoglobin. In addition, nitrite can also prevent oxyhemoglobin from releasing oxygen, thus causing tissue hypoxia and poisoning.
Detoxification method: then, 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 kept for a long time. Pickles should not be eaten until they have been marinated for a month and washed.