There’s no denying that food is an essential source of energy for humans. In addition to meat, fish, and eggs, vegetables and fruits are also rich in essential nutrients such as vitamins, starch, and sugar. Adults are advised to consume about 300-500g of vegetables per day, and eating fresh fruit daily is recommended for a strong immune system. There are numerous ways to prepare vegetables and fruits, including boiling, stir-frying, and making soups. Notably, some vegetables and fruits must be thoroughly cooked before consumption, as they may produce toxins that can be harmful to the body if eaten raw.
1 Green Beans
Green Beans
Green beans are a common vegetable, known for their nutritional value and versatility in various dishes. However, few people are aware of the two toxins they contain: Hemagglutinin and Saponin. These toxins can be destroyed by high temperatures, so don’t worry—cooking green beans thoroughly will neutralize any potential harm. On the other hand, if left uncooked, Saponin can irritate the digestive system, leading to digestive issues and inflammation.
2 Spinach
Spinach, also known as spinach beet or spinach, is renowned for its high iron and calcium content. However, it’s important to note that spinach can interfere with calcium absorption and cause digestive issues due to its high levels of Oxalic Acid. To eliminate this acid and make spinach safe to consume, it’s crucial to cook it thoroughly.
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3 Cassava
During winter, cassava is a popular choice. But it’s important to remember that raw cassava contains high levels of Glycosides Cyanogenic, which stimulates the production of highly toxic Hydrogen Cyanide. According to research, consuming 150-300g of raw cassava can lead to poisoning and even death. Therefore, cooking cassava thoroughly is essential for your safety.
4 Eggplant
Solanine, a compound found in eggplants, can reduce our body’s ability to absorb calcium. This compound is especially high in raw eggplants and can easily lead to poisoning. Therefore, it’s crucial to cook eggplants thoroughly before consumption to ensure your safety.
5 Kidney Beans
Several types of beans can cause mild stomach aches when undercooked, but kidney beans are particularly noteworthy. Kidney beans, especially when raw, contain high levels of Phytohaemagglutinin, which can lead to diarrhea and vomiting if consumed. The good news is that this tricky compound can be neutralized by thoroughly cooking the beans.
6 Bamboo Shoots
It’s no surprise that bamboo shoots make this list. They contain high levels of Glucid, which, when combined with stomach acids, can create a toxic acid that leads to poisoning if consumed in large quantities. Fortunately, this toxic compound is easily destroyed by boiling. So, before using bamboo shoots, be sure to boil the sliced shoots for about 10 minutes.
7 Wood Ear Fungus
Fresh wood ear fungus contains Porphyrin, a compound sensitive to light. If you eat fresh wood ear fungus and then expose yourself to light, it may cause skin inflammation, itching, swelling, or even necrosis. To ensure your health, it’s best to consume wood ear fungus that has been thoroughly cooked.
I hope this article has raised your awareness about the importance of being cautious with your food choices. While vegetables and fruits are essential sources of nutrition, not all of them are safe to eat raw. Be sure to cook them thoroughly before consumption for your safety.
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