After eating rotten Chinese cabbage, people will be deprived of oxygen, causing headache, dizziness, nausea, abdominal distension, etc., and even cramps, coma and even life-threatening in severe cases.

2. Green tomatoes:

According to the determination, immature green tomatoes contain toxic substances called solanin. Eating this immature blue tomato will make you feel bitter in your mouth, and after eating it, you may have poisoning symptoms such as nausea and vomiting, which is more dangerous to eat raw.

3. Rootless bean sprouts:

In the production process, more herbicides are applied to make the grown bean sprouts rootless. Herbicide contains carcinogenic, teratogenic and mutagenic harmful substances.

4. Fresh daylily:

Fresh daylily is extremely toxic, while dried daylily is nontoxic. Because fresh day lily contains colchicine, this toxin can cause symptoms such as dry throat, burning sensation in stomach and hematuria. If you first blanch the day lily in boiling water, then soak it in cold water for more than 2 hours, and change the water in the middle, the fresh day lily will be nontoxic.

5. Germinated green potatoes:

The young buds and green skins of germinated potatoes (potatoes) contain a high content of solanine, which is easy to be poisoned when eaten. Therefore, potatoes with sprouting and green skin are not suitable for eating.

6. Rotten ginger:

Rotten ginger produces a highly toxic safrole. People who eat this toxin, even if the amount is small, can cause liver cell poisoning and degeneration.

7. Sugarcane with brown core:

Deteriorated sugarcane is black and brown inside and tastes like alcohol. This is caused by sugarcane being infected by Fusarium moniliforme and producing toxin.

8. Moldy tea:

Moldy tea is the result of being polluted by Penicillium and Aspergillus. If you drink moldy tea water, it will cause dizziness, diarrhea, and serious organ necrosis.

9. Sweet potato with spots:

Black spots on sweet potato are caused by black spot fungus, which makes it easy to be poisoned after eating

1. Pickled vegetables that have not been pickled thoroughly:

If the salt content is not enough, the pickling time is less than 8 days, which may cause nitrite poisoning.