Four Types of Vegetables That Should Not Be Eaten Raw
Core tip: After eating too many greasy dishes, it's a good idea to have some cold-dressed vegetables to clear the intestines occasionally. However, eating raw vegetables has its own rules, so be sure not to make a mistake.
Vegetables contain essential nutrients that the human body cannot do without. Eating more vegetables is very helpful for health, and many people like to supplement their body's required nutrients by eating vegetables raw. However, not all vegetables are suitable for eating raw. Some vegetables are more beneficial for nutrient absorption after being cooked.
If you want to eat vegetables raw, it's best to choose non-polluted green vegetables or organic vegetables. Vegetables grown in soilless cultivation conditions can also be eaten raw with confidence. Vegetables that can be eaten raw after washing include carrots, white radishes, tomatoes, cucumbers, bell peppers, and the heart of Chinese cabbage. Nutrients in these vegetables, such as vitamin C and B vitamins, are easily destroyed by processing and cooking, so eating them raw helps preserve their nutritional value. Methods of eating raw include drinking fresh homemade vegetable juice or mixing fresh vegetables with a cold dressing, with a little vinegar and a little salt.
However, not every vegetable is suitable for direct consumption raw. Some vegetables are best blanched in boiling water before eating, while others must be cooked thoroughly before consumption. Four types of vegetables are not suitable for eating raw:
Category 1: Wild vegetables like purslane
Wild vegetables like purslane need to be blanched to thoroughly remove dust and small insects to prevent allergic reactions.
Category 2: Cruciferous vegetables
Cruciferous vegetables such as broccoli and cauliflower are rich in nutrients. They taste better after being blanched, and their abundant fiber is also easier to digest.
Category 3: Mustard vegetables
Mustard vegetables like turnips contain a substance called glucosinolate. After hydrolysis, it can produce volatile mustard oil, which promotes digestion and absorption.
Category 4: Vegetables high in oxalic acid
Vegetables high in oxalic acid, such as spinach, bamboo shoots, and water bamboo, have oxalic acid that combines with calcium in the intestines to form calcium oxalate, which is difficult to absorb and interferes with the body's absorption of calcium. Therefore, they must be blanched in boiling water before being cold-dressed to remove most of the oxalic acid. Additionally, for lettuce, water chestnuts, and others, it is best to peel, wash, and blanch them in boiling water before eating to ensure they are more sanitary and to not affect their taste and nutritional content.
Of course, not all vegetables can be used for cold dishes. Starchy vegetables like potatoes, taro, and Chinese yams must be cooked, otherwise their starch granules will not break down, and the human body cannot digest them. Kidney beans contain a large amount of saponin and hemagglutinin. If not cooked thoroughly, they can cause poisoning. Kidney beans should be cooked for a long time, not a short time, until they are thoroughly cooked and discolored before they can be safely eaten. Bean sprouts are better stir-fried. Even if served cold, they must be cooked first.
Eating both raw and cooked is more beneficial for the body: Fresh wood ear mushrooms and fresh daylilies contain toxins and cannot be eaten directly. When eating dried wood ear mushrooms, it is best to soak them in warm water before cooking. The parts that remain shriveled after soaking should not be eaten. Dried daylilies are better soaked in cold water.
Eating a combination of raw and cooked vegetables is more beneficial for the body. For example, there are many varieties of radishes. Those with more juice and less spiciness are better for eating raw, but they are considered cooling foods, so people with a yin-deficient constitution are better off eating them cooked.