Modern food science suggests that eating raw or undercooked foods can preserve more vitamins. Liu Liegang, a professor of nutrition and food hygiene at Tongji Medical College, Huazhong University of Science and Technology, points out that some plant-based foods contain toxins, and consuming them undercooked is harmful to health.
Professor Liu lists several foods closely related to people's lives.
Legumes
The beans in legume vegetables such as edamame, green beans, lentils, kidney beans, and broad beans contain a toxic protein called hemagglutinin. If not cooked thoroughly, they can cause nausea and vomiting, and in severe cases, can be fatal. Broad beans contain vicine, which can destroy red blood cells. If not cooked thoroughly, they can trigger hemolytic anemia.
Potatoes
Potatoes contain the same toxic substances as legume vegetables and must be cooked thoroughly before consumption.
Soy Milk
When boiling soy milk, a false "boiling" phenomenon may occur. It must be boiled for an additional 10 minutes after it first comes to a boil to destroy the toxic substance "saponin" in the soy milk.
Spinach, Kai-lan, etc.
Vegetables such as spinach and Kai-lan (Chinese broccoli) can easily accumulate nitrates, which are converted into the strong carcinogen nitrosamine in the human body. These vegetables must be cooked thoroughly before consumption.
Spinach and Egg Soup
Spinach egg soup