Zucchini undercooked will not be toxic, zucchini frying at high temperatures will produce toxic substances acrylamide.

The longer the zucchini is fried, the higher the temperature, the more acrylamide is released. Zucchini heated at high temperatures released the most acrylamide, an average of up to 360 micrograms per kilogram, just below the snack category of potato chips (680 micrograms) and French fries (390 micrograms).

Foods containing carbohydrates and amino acids are susceptible to this reaction after cooking at high temperatures of more than 120 degrees Celsius, and zucchini is sweet on the palate, and contains a bit more sugar itself, plus low acidity, which makes it relatively more susceptible to acrylamide.

Expanded:

The following 7 kinds of vegetables are not cooked eaten will be poisoned:

1, spinach

Toxin: Nitrate

Spinach is easy to collection of nitrates, and nitrates are very susceptible to the role of microorganisms in the human body and generate nitrites. So don't eat spinach raw, it must be cooked, cooked through before eating. Therefore, the common "shabu-shabu" method of eating spinach is not safe.

2, cassava

Toxin: linseed bitter glycoside

Cassava leaves, stems, roots contain some toxic linseed bitter glycoside substances, while the fresh root toxicity is greater, generally eat uncooked or raw cassava, and even drink its soup, are triggered by the risk of poisoning.

3, shepherd's purse

Toxin: nitrite

Shepherd's purse, ashwagandha and other wild vegetables contain more nitrites, people who eat too much nitrites, will oxidize the normal hemoglobin into high iron hemoglobin and nitrites inhibit the release of oxygen from oxyhaemoglobin, resulting in insufficient oxygen for the organization, the person is easy to be poisoned.

4, cauliflower

Fresh cauliflower contains colchicine itself is not poisonous, however, through the gastrointestinal tract after the absorption of easily oxidized into a strong toxicity of dicolchicine, which will seriously stimulate the stomach and intestines, triggered by abdominal pain, diarrhea, thirst, heartburn, dry throat and other diseases.

5, fava beans

Toxin: nested alkali glycosides

Fava bean seeds contain poisonous nested alkali glycosides, people eat will lead to acute hemolytic anemia (fava bean yellow disease), eat green fava beans, if not cooked, very easy to cause poisoning, usually after eating fava beans, 4 to 24 hours onset. So eat fava beans must be cooked, do not eat fresh young fava beans.

6, fungus

Toxin: chlorophyll photoreceptor

If you eat raw fresh fungus, because it contains toxic chlorophyll photoreceptor, as well as triggering solar dermatitis, and even lead to skin pain, edema and itching. So eat fungus must be cooked through, cooked, don't eat fresh fungus.

7, beans

Toxin: saponin

No cooked beans, beans in the saponin will seriously stimulate the digestive tract, beans also contain blood clotting clotting, as well as rich in trypsin and nitrites will stimulate the human intestines and stomach, people eat easy to eat poisoned and cause gastrointestinal inflammation. So eat beans must be cooked, cooked through.

People's Daily Online - fried zucchini cancer? Experts tell you how to cook is healthy

People's Daily News - 7 kinds of common vegetables are not cooked do not eat