There is a toxic protein called hemagglutinin in the bean grains of soybean vegetables such as edamame, broad bean, kidney bean and lentil, and in the tuber of potato, which can agglutinate red blood cells. Eating these uncooked vegetables often causes nausea, vomiting and other symptoms, which can be fatal in severe cases.

These vegetables also contain a toxic protein antitrypsin, whose toxicity is manifested by inhibiting the activity of protease and causing pancreatic enlargement. The seeds (and pollen) of Vicia faba contain a kind of nestin called Vicia faba toxin, which can destroy red blood cells. Eating poorly cooked broad beans will induce hemolytic anemia, which is also known as "bean disease".

The toxic substances contained in legumes and vegetables lose their activity after heating, so they must be fried thoroughly and cooked before eating.

2. potatoes and vegetables

The reason why potato vegetables are not suitable for raw food is that they contain toxic glycosides.

Cassava tubers with high starch content contain cyanogenic glycosides. If cooked without soaking, cyanide poisoning will occur after eating. As for solanine contained in potato tubers, the content in the cortex that turns green when exposed to light is extremely high (10 times higher than that of normal tubers), and it will not be destroyed even after being cooked, so it cannot be eaten at all.

3. Vegetables rich in nitrate such as spinach and mustard.

Vegetables such as spinach and mustard are easy to enrich nitrate. Nitrate itself is very toxic to human body, but under the action of microorganisms in human body, it will be transformed into nitrite, which will combine with nitrogen-containing compounds in gastrointestinal tract (such as secondary amines, tertiary amines, amides, etc.). The formation of nitrosamines, a strong carcinogen, is in danger of inducing cancer in the digestive system.

Not only can these vegetables not be eaten raw, but they must be thoroughly cooked before eating. Therefore, it is not advisable to eat "instant mutton style" when rinsing soup.

4. Vegetables with more oxalic acid

Vegetables containing more oxalic acid, such as spinach, bamboo shoots, water bamboo, etc., should be blanched with boiling water first to remove most of the oxalic acid contained in vegetables, even if they want to be cold.

Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body and leads to calcium deficiency.

5. Hemerocallis

Fresh day lily contains a colchicine, which is non-toxic. After being absorbed by gastrointestinal tract, it will be oxidized to form highly toxic colchicine, which can stimulate the stomach and cause symptoms such as dry throat, heartburn, thirst, abdominal pain and diarrhea.

Because colchicine is water-soluble, it has been destroyed in the cooking and drying process of fresh day lily, so it must be soaked in water when eating dried day lily products, so there is no danger of poisoning.

6. Wild vegetables

Wild vegetables such as purslane need to be blanched to completely remove dust and insects to prevent allergies.

In addition, lettuce, water chestnut and so on. Before eating, you should peel, wash and blanch with boiling water, which is more hygienic and will not affect the taste and nutrients.

7. starchy vegetables

Starch-containing vegetables, such as potatoes, taro, yam, etc. Be sure to cook it, otherwise the starch inside will not be broken and the human body can't digest it.

8. Auricularia auricula

Fresh auricularia contains photosensitive substances in leafy forests. After eating fresh fungus raw, it can cause solar dermatitis, and in severe cases, skin itching, edema and pain appear.

9. Green leafy vegetables growing on the ground

Under normal planting conditions, this vegetable is often splashed by human and animal feces and pesticides, causing pollution. Wash it with clean water, but it won't be clean. Of course, if vegetables are produced under soilless culture conditions, you can eat them raw with confidence.

10, water chestnut

If you often eat raw water chestnut, ginger worms will enter the human body and attach to the intestinal mucosa, which can cause intestinal ulcers, diarrhea or facial edema.