The Singapore Lianhe Zaobao recently reminded everyone that some vegetables and fruits contain natural toxins and should be consumed with caution.
1. Seeds and cores of fruits such as apples, apricots, pears, cherries, peaches, and plums
Toxin: Amygdalin
Onset of symptoms: Can appear within minutes.
Symptoms: Same as bamboo shoots. The flesh of these fruits is not toxic, but their cores or seeds contain toxins. Children are most susceptible and may be poisoned after swallowing them, so it is best to remove the pits when serving them to children.
2. Bamboo shoots
Toxin: Amygdalin
Onset of symptoms: Can appear within minutes.
Symptoms: Throat tightness, nausea, vomiting, headache, etc., and in severe cases, even death. When consuming, bamboo shoots should be sliced thinly and cooked thoroughly.
3. Legumes, such as green beans, kidney beans, and white kidney beans
Toxin: Phytohaemagglutinin
Onset of symptoms: 1-3 hours after consumption.
Symptoms: Nausea, vomiting, diarrhea, etc. The phytohaemagglutinin in kidney beans can irritate the digestive tract mucosa, damage digestive tract cells, and reduce their ability to absorb nutrients. If the toxin enters the bloodstream, it can also destroy red blood cells and their clotting function, leading to allergic reactions. Research has found that legumes cooked to 80°C and not fully ripe have even higher toxin levels, so they must be thoroughly cooked before eating.
4. Fresh daylilies
Toxin: Colchicine
Onset of symptoms: Appears within an hour.
Symptoms: Gastrointestinal discomfort, abdominal pain, vomiting, diarrhea, etc. Colchicine can destroy the nucleus and the ability of cells to divide, causing cell death. Daylilies processed in food factories or dried daylilies are non-toxic. However, if fresh daylilies are used in cooking, they must be thoroughly cooked.
5. Green, sprouted, or rotten potatoes
Toxin: Solanine
Onset of symptoms: Appears within an hour.
Symptoms: Burning sensation in the mouth, stomach pain, nausea, vomiting.
When potatoes sprout or rot, their solanine content increases significantly, giving them a bitter taste. Most of the toxin is present in the green parts, as well as the skin and just beneath it. Once inside the body, solanine interferes with the transmission between nerve cells and irritates the gastrointestinal mucosa, causing gastrointestinal bleeding.