Vegetables are an important source of vitamins and dietary fiber in our daily diet. However, wrong eating and inappropriate cooking practices waste its nutritional value. Some vegetables may even cause poisoning if they are not cooked. When we are cooking at home, we must be uplifted with regard to the following vegetables. Remember to cook it and eat it again.
★Soybean
Lethal Toxin: Saponin
Cause mechanism:
Because raw soybeans also contain the toxic ingredient saponin, if the freshly ground soybean milk is eaten when not cooked, it can also cause food poisoning. In particular, when soymilk is heated to about 80°C, saponin is thermally expanded and the foam floats, forming a pseudo-boiling phenomenon. In fact, the toxic components such as saponin present in soybean milk are not completely destroyed. That will cause poisoning, usually after consumption of 0.5 to 1 hour to the onset, mainly gastrointestinal symptoms.
Detoxification method:
In order to prevent the poisoning of raw soymilk, it is necessary to continue heating to 100°C after boiled milk. Cooked soy milk does not have foam, and the disappearing foam also indicates that the toxic components such as saponin are destroyed, and then cook on low heat for about 10 minutes, so that the purpose of safe food can be achieved and nutrients can be maintained as much as possible.
★ Purple Purple Seaweed
Lethal Toxins: Cyclic Polypeptides
Fatal mechanism:
If the seaweed blooms blue-purple, it indicates that it has been contaminated by the toxic peptide cyclic polypeptide when it grows in the sea.
Detoxification method:
The toxins cannot be detoxified and cannot be eaten.
Fresh seaweed is dark green in color, and high quality dried laver has purple and black luster (some are purple or purple brown), thin and soft in taste; inferior seaweed has poor surface gloss, uneven thickness, and red Including green, poor taste and aroma, more algae, and inclusions. If the seaweed smells like a stench or a musty smell, it means that the seaweed is not fresh.
In addition, the quality of seaweed is almost no visible after the bubble, the leaves are relatively neat; inferior seaweed is not only impurities, but also the leaves are not neat. If it becomes green after foaming, it means that the quality is very poor, and even other seaweeds artificially fake. In addition, when the seaweed is bought for home, it can be grilled on the fire. The quality seaweed should be green after baking, and if it is yellow, it is inferior seaweed. The purple seaweed, which is too colorful in color, may have foamed with fresh water before dyeing.
★Cassava
Lethal Toxin: Flaminoids
Fatal mechanism:
Although the roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh roots are more toxic. Therefore, care must be taken when eating cassava roots. The toxic substance contained in cassava is linamarin, which can cause poisoning if raw or uncooked cassava is consumed or if it is consumed. The reason for this is that after linaripicrin or linaridinease enters our stomach, the acid hydrolysis of the stomach produces free hydrocyanic acid, which poisons the body. A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.
Detoxification method:
To prevent cassava poisoning, peel the cassava before eating, and soak the potatoes with fresh water to dissolve cyanine. About 70% of the cyanogenic glycosides are generally removed after 6 days of bubbling, and then heated and cooked to be safe for consumption.
★ Germinating potato
Lethal Toxin: Eggplant
Fatal mechanism:
Potatoes are one of the vegetables that are often eaten on the family table. However, it contains the poisonous ingredient Solanum tuberosum (potatotoxin, solanine). The whole potato plant contains this toxin, but the contents of different parts are different, and the content of mature potatoes is less. Normally it does not cause poisoning, but the outer skin of potato buds, flowers, leaves and tubers contains a higher eggplant pod. The toxin from potato shoots is even tens to hundreds of times higher than the meat part.
Immature green potatoes or potato tubers with dark spots due to improper storage contain extremely high toxic substances.
Detoxification method:
In order to prevent potato poisoning, we can store the potatoes in a cool, dry place to prevent germination. When eating, if it is found that the germination or the skin is dark green, it is best not to eat. The potatoes should be stored at low temperature and protected from light to prevent sprouting.
Potatoes with less germination should be thoroughly dug out of buds and enlarged to remove the part around the buds. This kind of potato should not be fried and eaten, but should be fully boiled and stewed thoroughly. Add vinegar when cooking, can accelerate the destruction of solanine.
★ Day lily
Lethal Toxin: Colchicine
Fatal mechanism:
Daylily, also known as day lily, is one of the favorite dishes. However, day lily contains colchicine. If the human body ingests colchicum, it will be oxidized in the body tissue to form the second colchicum quinoa. The second fall narcissus is a highly toxic substance that can poison our gastrointestinal tract, urinary system, and even seriously threaten our health. An adult immediately intoxicates 50 to 100 grams of fresh daylilies.
Detoxification method:
To prevent the poisoning of fresh yellow cauliflower, fresh lily can be boiled in boiling water and then soaked in water to remove most of the water-soluble colchicum. You can also cook and cook fresh lily dishes before cooking.
When the occurrence of fresh lily poisoning is relatively light, detoxification treatment can be immediately conducted. Drink plenty of mung bean boiled water, and press the tongue root with your fingers to induce vomiting, or drink some glucose solution. This can dilute toxins and accelerate excretion.
For those who eat fresh yellow days, the symptoms of poisoning are relatively serious and need to be sent to the hospital immediately. At the same time, it is best to eat dried lily products because it has eliminated toxic ingredients during the production process.
★Chives
Deadly Toxin: Nitrite
Fatal mechanism:
Wild vegetables, such as leeks and grey vegetables, contain plenty of nitrite. If the human body ingests excessive nitrite, normal human hemoglobin can be oxidized into methemoglobin, and in addition, nitrite can also prevent oxygenated hemoglobin from releasing oxygen, thereby causing hypoxia in the tissue and causing poisoning.
Detoxification method:
So, how can we prevent nitrite poisoning? In fact, it is very simple, we must allow the family to eat fresh vegetables, cooked vegetables should not be stored for a long time boring, pickled vegetables should be cleaned after a month after the edible.
★ fresh fungus
Lethal Toxins: Light-sensitive phytochromes
Fatal mechanism:
Fresh fungus contains a kind of ray sensitive material, which is sensitive to light. After eating, it irradiates the sun and causes daylight dermatitis. Some severe cases also cause difficulty breathing due to pharyngeal edema.
Detoxification method:
Fresh fungus is not edible and dried fungus is safer to cook.
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