Five Poisonous Vegetables to Avoid Eating in Spring
Introduction: When buying vegetables in the spring, be extra careful in your selection. Some vegetables require proper handling before consumption to avoid eating poisonous ones. So, which vegetables are most likely to be poisonous and require extra caution?
1. Kidney Beans and String Beans
The toxic components in kidney beans and string beans are mainly saponins and trypsin inhibitors. When cooking, they should be first boiled, then removed, and then simmered with seasonings to neutralize the toxicity.
2. Fresh Daylilies
The colchicine contained in them becomes oxidized in the human body to produce a toxic substance. Consumption can cause symptoms similar to acute gastroenteritis, which can easily be misdiagnosed. In dried daylilies, most of the colchicine has been leached out during processing with plenty of water, so they are generally not poisonous.
3. Broad Beans
Broad beans contain a substance that can cause hemolytic jaundice, also known as favism, in individuals with a deficiency of glucose-6-phosphate dehydrogenase in their red blood cells. This condition is often hereditary, so people with a family history should get tested and avoid eating broad beans.
4. Bluish-Purple Seaweed
If rehydrated seaweed turns bluish-purple, it indicates that it was contaminated by toxic cyclic peptides while growing in the sea. These toxins cannot be neutralized by boiling and steaming, making it inedible.
5. Fresh Wood Ear Mushrooms
Fresh wood ear mushrooms contain a photosensitive porphyrin-like substance. After consumption and exposure to sunlight, it can cause solar dermatitis. In severe cases, it can lead to difficulty in breathing due to throat edema. Therefore, it should not be eaten.
Friendly Reminder: In addition to the vegetables mentioned above, foods like ginkgo nuts, bitter almonds, and cassava also contain certain toxins and should not be consumed in excess.