Four Types of Vegetables Not Suitable for Raw Consumption
Not every vegetable is suitable for direct raw consumption. Some vegetables are best blanched in boiling water before eating; others must be thoroughly cooked before consumption. Four types of vegetables are not suitable for raw eating:
Wild Vegetables like Purslane
Wild vegetables like purslane need to be blanched to thoroughly remove soil and small insects, preventing allergic reactions.
Cruciferous Vegetables
Cruciferous vegetables such as broccoli and cauliflower, these nutrient-rich vegetables taste better after blanching, and their abundant dietary fiber is also easier to digest.
Mustard Vegetables
Mustard vegetables such as turnips, they contain a substance called glucosinolates, which, after hydrolysis, can produce volatile mustard oil, which has the effect of promoting digestion and absorption.
Vegetables High in Oxalic Acid
Vegetables high in oxalic acid, such as spinach, bamboo shoots, and water bamboo, oxalic acid will combine with calcium in the intestines to form calcium oxalate, which is difficult to absorb, thus interfering with the body's absorption of calcium. Therefore, before making a cold salad, they must be blanched in boiling water to remove most of the oxalic acid. In addition, vegetables like lettuce and water chestnuts are also best peeled, washed, and blanched in boiling water before eating raw, which is more sanitary and does not affect the taste and nutritional content.
Of course, not all vegetables can be used to make cold salads. Starchy vegetables such as potatoes, taro, and Chinese yams must be cooked, otherwise their starch granules will not rupture, and the human body cannot digest them. Kidney beans contain a large amount of saponins and hemagglutinins. If they are not cooked thoroughly, they can cause poisoning. The cooking time for kidney beans should be long rather than short until they are thoroughly cooked and discolored before they can be safely eaten. Bean sprouts are best stir-fried. Even if eaten cold, they must be cooked first.