Vegetables generally have high nutritional value and are suitable for all people to eat. Eating more vegetables is good for your health. We have heard this sentence since childhood, and we never feel any problem. However, some vegetables can't be eaten too much, or even "don't eat if you can". Here are some vegetables that should not be eaten often.
Vegetables that should not be eaten often 1 1: Fresh daylily should not be eaten more.
Fresh day lily contains a substance called "colchicine". Although it is nontoxic, it can be oxidized into colchicine after being absorbed into human body through gastrointestinal tract. This substance has strong toxicity and can strongly stimulate gastrointestinal mucosa and respiratory system. Eating too much fresh day lily can cause poisoning, ranging from numbness of the tongue, dry throat and thirst to heartburn, nausea, vomiting, abdominal pain, diarrhea and even bloody stool, hematuria and urinary incontinence. Because colchicine is easily soluble in water, its toxicity can be weakened or disappeared at 60 degrees Celsius. Therefore, fresh daylily should be blanched with boiling water first, then soaked in clear water for more than 2 hours, fished out, washed and squeezed out before frying, which is safer. In addition, dried day lily has no such taboo, and can be safely eaten after being soaked in clear water or warm water for many times.
Two: Mushrooms should not be eaten often.
The nutrients in mushrooms mainly include protein, vitamins and minerals such as calcium, iron and phosphorus, as well as sugars, free amino acids and cellulose. Mushrooms are helpful for relieving fatigue, stimulating appetite, helping digestion and improving physical fitness. However, mushrooms should not be eaten more or often. This is because mushrooms contain a substance called chitin, which hinders the digestion and absorption of the stomach. Eating mushrooms in large quantities may cause damage to the stomach function. In addition, patients with gastrointestinal diseases and liver dysfunction, as well as children with weak gastrointestinal function, should not eat mushrooms in large quantities often.
Three: fresh fungus is not edible.
Fresh auricularia contains a porphyrin photosensitive substance, which is very sensitive to light. After people eat fresh auricularia auricula, porphyrin light-sensitive substances will be distributed in human epidermal cells along with blood circulation. After being exposed to sunlight, it will induce solar dermatitis, causing skin itching, redness and pain, and bright red papules and blisters will appear in exposed parts, which can lead to skin necrosis in severe cases. In addition, this toxic substance is easily absorbed by the throat mucosa, leading to symptoms such as throat edema, runny nose, tears, general fatigue and difficulty breathing, so fresh fungus is not suitable for eating. Fresh auricularia auricula just bought should be exposed to the sun for a period of time, and then soaked in clear water for a while before cooking, so that the porphyrin substances contained in it will be destroyed and the above-mentioned adverse symptoms will not appear after eating.
Four: Don't eat more parsley.
Chinese medicine believes that coriander has the function of warming the middle warmer and invigorating the stomach, because it is pungent and fragrant, which leads to the heart and spleen in the interior, reaching the limbs in the exterior. However, because coriander is pungent and can disperse, eating too much or for a long time will consume gas and damage the spirit, excessive consumption of coriander will further trigger or aggravate qi deficiency. Therefore, those patients with qi deficiency who are usually spontaneous sweating, fatigue, burnout and prone to colds should eat less parsley. Therefore, although coriander is a commonly used seasoning dish at home, and it tastes delicious, it should not be eaten more or often. In addition, women who have just given birth and patients who have recovered after illness often have different degrees of qi deficiency. At this time, don't eat coriander. Coriander also has the function of warming and sore, so patients with body odor, bad breath, gastric ulcer, beriberi and sore should not eat it, otherwise it will aggravate the condition.
Vegetables that should not be eaten often 2 The first kind: Houttuynia cordata-there is a risk of kidney damage.
Houttuynia cordata Thunb., also known as Crocodile Root, is a popular flavor vegetable in southwest China. Its biggest problem is that it contains a kind of substance called "Aristolochia lactam", which has potential nephrotoxicity and carcinogenicity. Aristolochic acid is one of the strongest carcinogens known. Excessive intake will cause irreversible damage to the kidneys and lead to upper urinary tract epithelial cancer, so it is not suitable for long-term consumption!
The second kind: Pteridium aquilinum-cancer-causing Pteridium aquilinum, also known as bibcock, is fond of being born in Xiangyang plot in shallow mountainous area, mainly produced in the Yangtze River basin and the north area, and also distributed in subtropical areas. Its edible part is unexpanded young leaf buds.
Scientific animal experimental data have proved that Pteridium aquilinum is carcinogenic, and the carcinogen in Pteridium aquilinum has been identified as "protopterin", and the academic community has discovered its carcinogenic mechanism-after several steps of metabolism in human body, it can form an intermediate metabolite, which leads to the damage of DNA molecules and induces cancer.
The third type: red cabbage-there is a risk of liver damage.
Eichhornia crassipes, achene cylindrical and light brown, is a traditional wild vegetable in China. Ipomoea crassipes contains "pyrrolizidine alkaloids" (PA for short), which has potential hepatotoxicity and is a very big health hazard. Like aristolochic lactam, PA is not a substance, but a kind of substance, and there are many kinds. At present, there are more than 660 kinds, some of which have strong hepatotoxicity to people or show carcinogenicity in animal experiments.