2. Fresh cauliflower

Fresh cauliflower contains colchicine, which can be converted into dicolchicine after eating into the human body, causing food poisoning.

Handling: Colchicine is soluble in water, you can blanch, soak and cook it before eating to reduce its content, and then fry it to eat.

3. Unripe and sprouted potatoes

Unripe and sprouted potatoes contain the toxic ingredient lobelia, which can cause hemolysis after eating, and have a paralyzing effect on the motor and respiratory centers, which can cause poisoning.

Treatment: Do not eat immature and sprouted potatoes, a small number of sprouted potatoes to eat when the buds off. Lobelin is soluble in water, easily decomposed by acetic acid, high temperature and high heat can remove its toxicity. Soak in water for more than 30 minutes before frying, and add vinegar to fry after losing the soup, which can make its toxicity lifted.

4. Cassava

Cassava contains cyanogenic glycosides, hydrolysis will produce highly toxic cyanogenic glycosides, not after the treatment of consumption will occur after poisoning.

Treatment: To eat cassava, you must peel the cassava, soak it in water for more than 3 days, and then open the pot for steaming, and then soak it in water for 40 minutes after cooking to get rid of its toxicity.

5. Poisonous Mushrooms

There are nearly 300 kinds of edible mushrooms, and about 100 kinds of poisonous mushrooms, which can lead to death.

Handling ;Don't eat mushrooms you don't know easily, consult experienced people before eating to make sure they are non-toxic before eating.

6. Raw Soy Milk

Soybean contains some anti-nutritional factors, such as protein inhibiting enzymes, fat oxidizing enzymes, and erythrocyte agglutinins, and drinking raw soy milk can trigger poisoning, nausea, vomiting, abdominal pain, diarrhea and other symptoms.

Handling: Raw soybean milk must be boiled over high heat, and then boiled over moderate heat for about 5 minutes, so that the toxic substances can be completely destroyed to eat.

Cooking food, not only to consider the color and flavor, but also at the same time pay attention to the appropriate cooking method, more need to prevent food poisoning.

I'm glad to answer your question, the following kinds of food cooking is easy to poison, I hope to be able to help you!

A, plum bean curd

Poisoning performance: generally eaten without fried, cooked through the plum bean curd half an hour to 3 hours, the longest up to a dozen hours of poisoning. The performance of the epigastric discomfort or burning sensation in the stomach, abdominal distension, nausea and vomiting.

Correct cooking and processing methods: the saponin contained in the bean curd in the heating 100 ℃, after more than 30 minutes of heating can destroy the toxicity, so cooking and processing bean curd must be cooked, fried through. It is recommended to take the method of stewing, if fried food must first be fully heated with boiling water. Frying can not be rapid fire and fast frying, can not be greedy crisp and save time.

Second, the yellow cauliflower is also known as golden broccoli

Poisoning performance: 12 to 30 minutes after eating fresh cauliflower, the longest 4 to 8 hours can be the onset of the disease, the main symptoms of nausea, vomiting, abdominal pain, poisoning can lead to serious death.

Correct cooking and processing methods: the cooking of fresh cauliflower de-poisoning process is more complex, so the health department recommends eating dried cauliflower, do not eat fresh cauliflower. If in the processing of fresh cauliflower should pay attention to can not be directly fried, must be in boiling water to cook through, after cooking soft squeeze out the water, and then rinse with water a few times fried food.

Third, sprouted potatoes and green tomatoes

Poisoning manifestations: dizziness, vomiting, salivation, abdominal pain, diarrhea and other symptoms of poisoning will occur after eating.

Correct treatment: sprouted potatoes, green tomatoes resolutely can not eat.

Fourth, wild mushrooms

Poisoning manifestations: poisonous mushrooms toxins will destroy the human nervous system, so that the poisoned person hallucinations, some toxins endanger the human liver, kidneys, causing fever, diarrhea and other symptoms.

Correct treatment: wild mushrooms can not be eaten, if you like to eat mushrooms can be purchased in the market planted mushrooms, which is safer and more reliable.

Vegetables must be cooked through before eating the assured, not cooked vegetables eat easy to diarrhea!

Among them are the following kinds of vegetables cooked improperly easy to poison

1 not cooked green tomatoes

2 broad beans

3 bean sprouts

4 cowpeas

5 peanut sprouts

Four Season Beans, get the time to cook impermeable heart easy to be poisoned, fresh caraway beans are also

Among the vegetables that we common, some will be due to the way of cooking, vegetables eat easy to diarrhea! Some of them will be due to cooking methods, vegetables itself, with toxins! The side effects are toxic to our bodies!

1. Green tomatoes. Green tomatoes that are not ripe can contain colchicine, a toxin, so be careful when you eat them!

2. Sprouted potatoes. Sprouted potatoes produce toxins, mainly lobelia. If the eye of the sprout is small, you can continue to eat, if the eye of the sprout is large, do not eat.

3. Soy milk. Soymilk is not cooked, and it contains vegetable bean agglutinin, as well as astringent. So it can lead to food poisoning if eaten by mistake.

4. French beans, for the same reason as soy milk.

5. Fresh yellow cauliflower, which also contains colchicine, can be eaten after blanching and draining. Raw food can easily lead to food poisoning.

6. Fresh fungus. Fresh fungus needs to be dried to remove the light-sensitive quality it contains, otherwise it is easy to cause food allergies, serious can lead to shock.

7. Moldy corn.

Corn moldy, generally contains aflatoxin, is a typical carcinogen, do not eat.

8 eat melon seeds have eaten bitter, mostly produced by aflatoxin.

9 cassava. Not heated to maturity, cassava contains saponins and other harmful substances, need to be heated to decomposition, before eating.

10 lotus seeds. There is a lotus heart inside the lotus seed, which has a small poison. It needs to be removed when consumed.

11 Poisonous mushrooms. Many wild mushrooms that contain toxins, people try to choose to buy in the market. Generally, the brightly colored mushrooms, many contain toxins.

1. Bean curd, such as four season beans, cutter beans and so on.

2. Yellow cauliflower, fresh yellow cauliflower has colchicine.

3. Black fungus, soaked for too long, will have to produce toxins.

Invited to answer: I am a taste of the restaurant food

First, fresh cauliflower

contains colchicine, into the body after oxidation will produce toxic substances, so that people are poisoned, abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis.

Colchicine is soluble in water, fresh cauliflower in the processing as long as the water is sufficiently soaked, sun-dried, vegetables in the colchicine will disappear, generally not poisoned after eating.

Second, sprouted potatoes

Sprouted potatoes or green green skin, containing the alkaloids, consumption of the gastrointestinal salary membrane has a strong excitation and corrosive, on the central nervous system has a paralyzing effect, serious and life-threatening.

Before eating to deep cut bud embryo part, soaked in cold water, after sufficient boiling, it can remove its toxicity.

Third, rootless bean sprouts

There is a rootless bean sprouts on the market, is the use of chemical fertilizers. All fertilizers contain nitrogen compounds, human consumption, the role of intestinal bacteria can be converted into nitrite limbs.

Research has confirmed that this is a strong carcinogen, can make people suffer from stomach cancer, liver cancer, esophageal cancer. Therefore, in the purchase should be carefully identified, strictly prohibited from consumption.

Fourth, beans and beans

Beans contain soap ring and membrane protease inhibitors, if you eat uncooked, the appearance of green beans, beans, will produce toxicity.

Cooking, the beans should be cooked and fish out, and then add seasoning ingredients aside to cook, you can remove the toxicity.

Fifth, fresh fungus

Containing a kind of Lin photoreceptor substances, extremely sensitive to light, after eating by the sun can cause solar dermatitis, a few serious will be due to the pharyngeal edema and respiratory difficulties.

Fresh fungus should be dried before eating.

Six, seaweed

If the bluish-purple after blistering, that is growing in the sea has been called a ring of toxic substances contaminated with multiple skin, do not eat.

Seven, fava beans

Some people eat fava beans, will get blood yellow fever, called fava bean disease or fava bean yellow. Mainly these people in the body of red blood cell deficiency B - phosphoglucohydrolase.

The disease is hereditary and is most common in children aged 1-3 years. People with a family history of this disease should abstain from eating fava beans.

Eight, green tomatoes

Green tomatoes contain the same sprouted potatoes, a toxic substance a longanine. Eating will produce nausea, vomiting, skin color purple, salivation, dizziness and other symptoms of poisoning. The risk is even greater when eaten raw.

Hello! I am the usual mind! I'm happy to answer this question. What are the vegetables that are easy to poison if not cooked properly?

As we all know, people eat for days, people's three meals a day without vegetables, reasonable cooking methods also seems to be crucial, such as the following kinds of vegetables if not cooked properly is easy to food poisoning.

1. Beans, as a common vegetable, almost everyone has eaten, the news and other media reports because of the consumption of beans lead to food poisoning occurred, is because of the beans in the case of fried, which contains saponin will stimulate the human intestines, in addition to the four seasonal beans contain a hemagglutinin, with the role of coagulation, once consumed, it is very easy to lead to gastrointestinal poisoning.

2. Consumption of fresh and uncooked yellow cauliflower can cause food poisoning, because yellow cauliflower contains colchicine through the gastrointestinal tract after absorption is easy to oxidize, into a very toxic dicolchicine.

3. Fungus soaking generally do not overnight, especially at high temperatures, easy to be invaded by bacteria, mold, etc., thus causing food poisoning.

Eggs, saccharin