Vegetables shouldn't be eaten carelessly, as poisoning is a risk! Today, I'll introduce you to 7 types of vegetables that can easily cause poisoning, along with methods to detoxify!
Green beans — Fatal toxin: Saponin
Fatal mechanism: If green beans are not cooked thoroughly, the saponin in the beans will strongly irritate the digestive tract. Furthermore, the beans contain a coagulant that has a blood-clotting effect. Additionally, green beans contain nitrates and trypsin, which can irritate the human stomach and intestines, causing food poisoning and symptoms of gastroenteritis — Detoxification method: Cook thoroughly.
Cassava — Fatal toxin: Linamarin
Fatal mechanism: Although the root of the cassava is rich in starch, all parts of the plant, including the roots, stems, and leaves, contain toxic substances, and the fresh root is particularly toxic. Therefore, when eating cassava roots, it's crucial to be aware that they contain the toxic substance linamarin. Consuming raw or undercooked cassava or its broth can lead to poisoning. As little as 150-300 grams of raw cassava can cause poisoning in one person, and may even be fatal — Detoxification method: Soaking for about 6 days can remove 70% of the cyanogenic glycosides, and then heating it thoroughly makes it edible.
Spinach — Fatal toxin: Nitrates
Fatal mechanism: Vegetables like spinach are very prone to accumulating nitrates. Nitrates themselves have low toxicity to the human body, but under the action of microorganisms in the body, they are converted into nitrites — Detoxification method: Cannot be eaten raw; must be cooked thoroughly. Therefore, the way of eating it in hot pot style is not advisable.
Wood ear mushroom — Fatal toxin: Porphyrin-like photosensitive substances
Fatal mechanism: Fresh wood ear mushrooms contain porphyrin-like photosensitive substances. Eating them raw can cause solar dermatitis; in severe cases, it can lead to skin itching, swelling, and pain — Detoxification method: Do not eat fresh wood ear mushrooms; eat them only after they have been cooked thoroughly.
Daylily — Fatal toxin: Colchicine
Fatal mechanism: Colchicine itself is non-toxic, but after being absorbed by the gastrointestinal tract, it is oxidized to form highly toxic colchicine-2, which can irritate the stomach and intestines, leading to symptoms such as a sore throat, heartburn, thirst, abdominal pain, and diarrhea — Detoxification method: Cook thoroughly and soak in water.
Purslane — Fatal toxin: Dust and insects
Fatal mechanism: Wild vegetables like purslane contain dust and insects, which can cause allergies — Detoxification method: Blanch in boiling water before eating.
Water bamboo — Fatal toxin: Oxalic acid
Fatal mechanism: Contains a high amount of oxalic acid. Even if eaten cold, it must first be blanched in boiling water to remove most of the oxalic acid. Oxalic acid combines with calcium in the intestines to form calcium oxalate, which is difficult to absorb, interfering with the body's absorption of calcium and leading to calcium deficiency — Detoxification method: Must be blanched in boiling water.