Common vegetables that are prone to poisoning due to improper cooking: 1. beans.
Most beans, such as lentils, green beans and kitchen knife beans, are not suitable for raw food.
Beans contain saponins and hemagglutinin, which will strongly stimulate the gastrointestinal tract, dissolve and agglutinate red blood cells and cause poisoning.
Treatment: When cooking, you must fully heat and thoroughly fry the beans, so that the appearance of the beans loses its original green color, and the saponins and hemagglutinin in them are destroyed, so you can eat them safely.
2. Fresh daylily
Fresh day lily contains colchicine, which will be converted into colchicine after eating into human body, causing food poisoning.
Treatment: Colchicine is soluble in water. Before eating, you can reduce its content by blanching and boiling, and then fry and eat.
3. Immature and germinated potatoes
Immature and germinated potatoes contain the toxic component Solanum nigrum, which will cause hemolysis after eating, paralyzing the motor center and respiratory center, thus causing poisoning.
Treatment: Do not eat immature and germinated potatoes, and take off the buds when eating a small amount of germinated potatoes. Solanum nigrum is soluble in water, easily decomposed in acetic acid, and its toxicity can be removed by high temperature and high fever. Soak in water for more than 30 minutes before frying, and add vinegar after throwing away the soup to fry, so that its toxicity can be relieved.
4. cassava
Cassava contains cyanoside compounds, which will produce highly toxic cyanoside acid after hydrolysis, and will be poisoned after being eaten without treatment.
Treatment: To eat cassava, you must peel it, soak it in water for more than 3 days, then cook it in an open pot, and then soak it in clear water for 40 minutes before removing its toxicity.
5.poisonous mushrooms
There are nearly 300 kinds of edible mushrooms, including poisonous mushrooms 100, and more than a dozen of them can cause human death.
Processing method; Don't eat mushrooms you don't know easily. Ask an experienced person before eating them and make sure they are nontoxic before eating them.
6. Raw soybean milk
Soybean contains some anti-nutritional factors, such as protein inhibitor, lipoxygenase and erythrocyte agglutinin. Drinking raw soybean milk will cause poisoning, nausea, vomiting, abdominal pain, diarrhea and other symptoms.
Treatment: Raw soybean milk must be boiled with strong fire, and then boiled with slow fire for about 5 minutes, so that toxic substances can be completely destroyed before eating.
When cooking food, we should not only consider the good color, smell and taste, but also pay attention to the appropriate cooking methods, and we need to prevent food poisoning.
I'm glad to answer your question. The following kinds of food are easy to be poisoned by improper cooking. I hope I can help you!
First, plum beans
Poisoning performance: generally, poisoning occurs within half an hour to three hours after eating the unpolished and thoroughly cooked plum beans, and the longest time can reach more than ten hours. It is characterized by epigastric discomfort or burning sensation in the stomach, abdominal distension, nausea and vomiting.
Correct cooking method: the saponin contained in the beans can destroy the toxicity when heated at 100℃ for more than 30 minutes, so the beans must be cooked and fried thoroughly. It is recommended to stew. If you fry food, you must first heat it with boiling water. When frying, you should not stir-fry quickly, and you should never covet crispness and save time.
Second, day lily is also called day lily.
Poisoning manifestations: After eating fresh day lily 12 to 30 minutes, the elderly can get sick in 4 to 8 hours, and the main symptoms are nausea, vomiting and abdominal pain, and serious poisoning will lead to death.
Correct cooking method: The process of cooking and detoxicating fresh daylily is complicated, so the health department recommends eating dried daylily instead of fresh daylily. If you should be careful not to fry the fresh day lily directly, you must cook it thoroughly in boiling water, squeeze out the water after it is soft, and then rinse it with clear water for several times to fry.
Third, germinated potatoes and cyan tomatoes
Poisoning symptoms: dizziness, vomiting, salivation, abdominal pain and diarrhea will occur after eating.
Correct treatment: germinated potatoes and cyan tomatoes are definitely inedible.
Fourth, wild mushrooms
Poisoning manifestations: poisonous mushroom toxins can destroy people's nervous system, make poisoned people hallucinate, and some toxins harm people's liver and kidneys, causing symptoms such as fever and diarrhea.
Correct treatment: Wild mushrooms must not be eaten. If you like to eat mushrooms, you can buy cultivated mushrooms in the market, which is safer and more reliable.
Don't worry about eating vegetables until they are ripe. Uncooked vegetables are easy to have diarrhea!
Among them, the following vegetables are prone to poisoning due to improper cooking.
1 unripe green tomatoes
2 broad beans
3 bean sprouts
4 cowpea
5 peanut bud
Green beans are easy to be poisoned if they are cooked for a long time, and so are fresh green beans.
Some of our common vegetables are poisonous due to the cooking methods and the vegetables themselves! It has toxic and side effects on our bodies!
1. Green tomato. There is no mature green tomato, which will contain colchicine, so everyone should pay attention when eating!
2. Germinated potatoes. Potatoes produce toxins after germination, mainly solanine. If the bud eye is small, you can continue to eat it, and if the bud eye is large, it is not edible.
3. Soymilk. Soymilk is undercooked and contains bean agglutinin and astringent. So eating by mistake will lead to food poisoning.
4. Green beans, for the same reason as soybean milk.
5. Fresh daylily, which also contains colchicine, can be eaten after draining water. Raw food can easily lead to food poisoning.
6. Fresh fungus. Fresh auricularia auricula needs to be dried to remove its photosensitive substance, otherwise it will easily cause food allergy and serious shock.
7. Moldy corn.
After corn is moldy, it generally contains aflatoxin, which is a typical carcinogen and inedible.
8 when eating melon seeds, they are bitter, mostly aflatoxin.
9 cassava. When it is not cooked by heating, cassava contains saponin and other harmful substances, which need to be decomposed by heating before it can be eaten.
10 lotus seed. There is a lotus nut in the lotus seed, which has little poison. It needs to be removed when eating.
1 1 poisonous mushrooms. Many wild fungi contain toxins, so you should try to buy them in the market. Generally, many brightly colored mushrooms contain toxins.
1. beans, such as green beans, sword beans, etc.
2. Day lily, fresh day lily has colchicine.
3. Auricularia auricula, which is soaked for too long, will produce toxins.
Invited to answer: I am Weichuang catering food.
First, fresh day lily
It contains colchicine, which will produce toxic substances after entering the human body, causing poisoning, abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis.
Colchicine is easily soluble in water. As long as fresh daylily is fully soaked in clear water and dried in the sun, the colchicine in the dish will disappear and will not be poisoned after eating.
Second, germinated potatoes
Germinated potatoes or green skins contain solanine, which is highly irritating and corrosive to gastrointestinal membranes, paralyzing the central nervous system, and even life-threatening.
Before eating, the bud embryo should be deeply cut, soaked in cold water, and fully cooked to remove its toxicity.
Third, rootless bean sprouts
There is a rootless bean sprout in the market, which is grown with chemical fertilizer. All chemical fertilizers contain nitrogen compounds, which can be transformed into nitrite limbs under the action of intestinal bacteria after people eat them.
Studies have confirmed that this is a strong carcinogen, which can cause gastric cancer, liver cancer, esophageal cancer and so on. Therefore, it should be carefully identified when purchasing, and it is strictly forbidden to eat.
Four, green beans and kidney beans
Beans contain soap rings and membrane protease inhibitors. If they are eaten undercooked, green beans and kidney beans will be toxic.
When cooking, the beans should be cooked and fished out first, and then put aside for cooking with seasoning to remove the toxicity.
V. Fresh Auricularia auricula
It contains a kind of light-sensitive substance, which is extremely sensitive to light. After eating, the sun can cause solar dermatitis, and some serious cases will have difficulty breathing due to throat edema.
Fresh fungus should be dried before eating.
Six, seaweed
If it turns blue-purple after blisters, it means that it has been polluted by a toxic substance called ring skin when it grows in the sea, so it must not be eaten.
Vii. Broad beans
Some people will get hemorrhagic yellow plague after eating broad beans, which is called silkworm disease or broad bean yellow. It is mainly caused by the lack of B-phosphoglucohydrase in red blood cells in these human bodies.
This disease is hereditary, and it is more common in children aged 1-3. Those with a family history of this disease should fast broad beans.
Eight, green tomatoes
Green tomatoes contain the same toxic substance as germinated potatoes-solanine. After eating, it will produce poisoning symptoms such as nausea, vomiting, blue skin color, salivation and dizziness. Raw food is more dangerous.
Hello! I am normal! I'm glad to answer this question. Which vegetables are easily poisoned by improper cooking?
As we all know, food is the most important thing for people, and vegetables are indispensable for people's three meals a day. Reasonable cooking methods are also very important. For example, the following vegetables are prone to food poisoning if they are not cooked properly.
1. Green beans, as a common vegetable, have been eaten by almost everyone. The news and other media reported that food poisoning incidents caused by eating green beans have occurred from time to time because saponin contained in green beans can stimulate people's intestines and stomach when they are not cooked. In addition, green beans also contain a coagulant, which has the function of clotting blood. Once eaten, it is very easy to cause gastrointestinal poisoning.
2. Day lily. Eating fresh day lily and undercooked day lily can cause food poisoning, because colchicine contained in day lily is easy to be oxidized after being absorbed by gastrointestinal tract, and becomes highly toxic colchicine.
3. fungus. Auricularia auricula is generally not allowed to soak overnight, especially under high temperature conditions, which is easy to be invaded by bacteria and molds, thus causing food poisoning.
Eggs, saccharin