Many people think that poisonous plants are mostly unfamiliar wild plants, but they are not. There are also some factors that may cause poisoning in common food crops, oil crops, vegetables, fruits and other edible plants in daily life. The following are some common edible poisonous plants.

Fried green beans

If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain thrombin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, kidney beans must be cooked thoroughly.

broad bean

Vicia faba seeds contain nestin glycoside, which can cause acute hemolytic anemia (Vicia faba yellow disease) after human consumption. Eating green broad beans in spring and summer, if cooked improperly, will often cause poisoning. And it usually happens 4 to 24 hours after eating raw broad beans. In order to prevent broad bean poisoning, it is best not to eat fresh and tender broad beans, but to cook them before eating.

Raw soybean milk

Because raw soybeans also contain toxic ingredients, if soy milk is eaten uncooked, it will also cause food poisoning. Especially when soybean milk is heated to about 80℃, the saponin expands and the foam floats up, forming a "false boiling" phenomenon. In fact, the toxic components such as saponin in soybean milk have not been completely destroyed at this time. If you drink this kind of soybean milk, it will cause poisoning, usually after eating 0.5 ~ 1 hour, you will get sick, mainly the symptoms of gastroenteritis. In order to prevent drinking raw soybean milk poisoning, when cooking soybean milk, it should be heated to 100℃ after "fake cooking". The boiled soybean milk has no foam, and the disappearing foam also shows that toxic components such as saponin are destroyed. If you cook it with low fire for about 10 minutes, you can achieve the goal of safe consumption.

cassava

Although cassava tuber is rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh tuber is more toxic. Therefore, we must pay attention to eating cassava tubers. The toxic substance contained in cassava is linseed picroside. If you ingest raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that flaxseed picroside or flaxseed picrosidase produces free hydrocyanic acid after gastric acid hydrolysis, which makes people poisoned.

If a person eats 150 ~ 300 grams of raw cassava, it will cause poisoning and even death. In order to prevent cassava poisoning, peel cassava before eating, soak potato meat with clear water to dissolve cyanosides. Generally, soaking for about 6 days can remove 70% of cyanosides, then heating and cooking before eating.

Germinated potato

Potato is one of the vegetables often eaten at family table, but it contains solanin, which is contained in the whole potato plant. However, the content of different parts of mature potatoes is different, which generally does not cause poisoning, while the skin of potato buds, flowers, leaves and tubers contains more solanine, and the toxin in potato buds is even dozens to hundreds of times higher than that in fleshy parts. Immature green potatoes or potato tubers with dark spots due to improper storage contain highly toxic substances.

In order to prevent potato poisoning, we can store potatoes in a dry and cool place to prevent germination. When eating, if you find germination or dark green pulp, you'd better not eat it.

green vegetables

Wild vegetables such as shepherd's purse and grey vegetables in green vegetables all contain a lot of nitrite. If the human body ingests too much nitrite, the normal hemoglobin in the human body can be oxidized to methemoglobin. In addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thus causing tissue hypoxia and poisoning.

So, how can we prevent nitrite poisoning? It's actually quite simple. You must let your family eat fresh vegetables. Cooked vegetables should not be stored for a long time. Pickles should be pickled for a month and then washed before eating.