Therefore, whether vegetables are eaten raw or cooked depends on the types of different vegetables and what nutrients are rich in them. Radish, lettuce and cabbage are suitable for raw food, while potatoes, yams and taro must be cooked and eaten. Finally, nutritionists remind everyone: 4 kinds of vegetables should be careful of food poisoning when eaten raw.

1, lentils can not be eaten raw: lentils contain two kinds of toxins harmful to human body. One, saponin, will strongly stimulate the gastric mucosa and cause nausea and vomiting. The other is called hemagglutinin, which will reduce the oxygen carrying capacity of red blood cells.

2, green tomatoes can not be eaten raw: green tomatoes contain solanine, immature green tomatoes often feel uncomfortable after eating, but the taste is bitter, and poisoning will occur in severe cases.

3, day lily can not be eaten raw: fresh day lily contains a substance called colchicine, which is not toxic in itself, but it will produce a highly toxic substance-colchicine after entering the human body.

4, spinach can not be eaten raw: spinach contains more oxalic acid, which is not suitable for direct raw eating, because oxalic acid is easy to combine with calcium in our digestive tract to form calcium oxalate, which interferes with the body's absorption of calcium and may lead to calcium deficiency.