Some vegetables of

contain toxins. If they are not heated and cooked, their toxins can not be removed, and they may get sick if they are eaten into the human body. Xiaobian collected several vegetables that need to be cooked to eat. Let’s have a look.

,

, ,

,

harmful substances: Saponin

,

pathogenicity: if the kidney bean is not cooked, the saponin in the bean will strongly stimulate the digestive tract, and the bean contains coagulant, which has the function of blood coagulation. In addition, kidney beans also contain nitrite and trypsin, which can stimulate the human body’s intestines and stomach, causing food poisoning and gastroenteritis symptoms.

detoxification method: in order to prevent the occurrence of kidney bean poisoning, we must cook the kidney beans thoroughly.

,

, ,

,

harmful substances of Auricularia auricula

harmful substances: leaf line light sensitive substances

pathogenic reason: fresh Auricularia contains phylline light sensitive substances. After eating fresh Auricularia auricula raw, it can cause solar dermatitis, and in serious cases, skin itching, edema and pain will occur.

detoxification method: do not eat fresh Auricularia, to eat, must be cooked, boiled to eat.

,

, ,

,

cassava

harmful substances: linolein

pathogenicity: Although cassava tuber root is rich in starch, all parts of the whole plant, including root, stem and leaf, contain toxic substances, and the fresh tuber root is more toxic. Therefore, when eating cassava root tuber, we must pay attention to it. The toxic substance of

and

cassava is linolenic glycoside. If you eat raw or undercooked cassava or drink its soup, it may cause poisoning. The reason is that free hydrocyanic acid is produced after the hydrolysis of linolenic acid or linolenic glycosidase, which causes poisoning to human body. If a person eats 150-300 grams of raw cassava, it can cause poisoning and even death.

and

detoxification method: to prevent cassava poisoning, peel the cassava before eating and soak the flesh with water to dissolve cyanoside. Generally, about 6 days of soaking can remove 70% cyanoside, and then heating cooked, ready to eat.

Leave a Comment