These foods should not be eaten raw.

Some foods are more nutritious when eaten raw, but others are not suitable for raw consumption, as it may affect your health. Let's take a look. Many foods can be eaten raw, which ensures their nutrients are not destroyed by high temperatures during cooking, making it more beneficial for meeting the body's needs. However, some foods, while nutritious when raw, have a greater negative impact on the body and should not be eaten raw. For example, some foods contain bacteria when raw, and others are not easily absorbed by the body when consumed uncooked.

Meat

Meat should ideally be cooked thoroughly because many types of raw meat contain parasites. Furthermore, during handling, bacteria can easily contaminate the meat, leading to parasites entering the human body and causing various diseases.

Dry-fried Green Beans

Green Beans

Green beans contain saponin, and the saponin in raw green beans is a strong irritant to the digestive tract. Additionally, green beans contain nitrites and trypsin inhibitors, which can also irritate the gastrointestinal tract, leading to symptoms of gastroenteritis. Therefore, when eating green beans, they must be cooked thoroughly.

Eggs

The white of a raw egg contains trypsin inhibitors and avidin. Trypsin inhibitors can suppress digestive enzymes in the intestines (especially trypsin), leading to indigestion. Avidin binds with biotin (a B vitamin) in the intestines, preventing its absorption. Moreover, raw eggs often contain Salmonella, which can cause vomiting and diarrhea. They also have a strong, fishy smell, making them very unpleasant to eat raw.

Seafood

Water pollution is severe nowadays, causing many marine organisms to become contaminated. The safety risks of seafood mainly come from four aspects: heavy metal pollution, biotoxins, parasites, and pathogenic bacteria. Heavy metal pollution depends on the quality of the water where the fish live, while biotoxins are produced by certain algae and fungi in the water.

Spanish Seafood Paella

Spinach

Spinach contains oxalic acid, which is volatile when heated. If eaten raw, the oxalic acid in the intestines will bind with calcium to form calcium oxalate, which is difficult to absorb, thus interfering with the body's absorption of calcium. Therefore, even for cold spinach salad, it should first be blanched in boiling water to remove most of the oxalic acid.

Water Chestnut

Many people enjoy peeled water chestnuts raw for their crisp, fresh, and juicy texture. However, it is not recommended to eat them raw because water chestnuts can contain a harmful substance called Fasciolopsis buski. If eaten raw, these parasites can enter the human body and attach to the intestinal mucosa, potentially causing intestinal ulcers, diarrhea, or facial swelling.

Some vegetables are highly nutritious when eaten raw. The following four foods are often eaten raw abroad. Let's take a look!

Crispy Bean Sprouts

1. Bean Sprouts

In traditional cooking, bean sprouts are usually used in soups or stir-fries. Even for salads, they are typically blanched in boiling water before being cooled and dressed. However, in Western countries, bean sprouts are often eaten raw in salads, and this is also a common practice in Vietnamese cuisine to accompany meals. Eating bean sprouts raw not only preserves more vitamin C but also gives them a crisp and refreshing texture.

2. Cauliflower

It is generally believed that cauliflower must be blanched before eating, but in Europe and America, it is common to tear cauliflower into small pieces and mix it directly with mayonnaise to eat raw. This method not only has a fresh texture but also gives a sensation similar to eating carrots and lettuce. Salad lovers might want to give it a try.

Golden Curry Fried Mushrooms

3. Mushrooms

It is also common abroad to slice mushrooms and mix them into salads. This is because mushrooms have a very rich umami flavor. However, it's important to note that mushrooms discolor easily. It's best to slice them just before eating and add a little lemon juice to prevent oxidation, which will improve both the taste and appearance.

4. Okra

A common Japanese way to eat okra is to slice it thinly, add a little natto, and place it on top of udon noodles. Adding a little soy sauce and bonito flakes makes it a popular side dish.

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