You will accidentally harm the whole family if you do not cook these vegetables

There are many foods that are delicious and nutritious, but if you do not know how to process them, you will be at risk of poisoning and other symptoms of gastrointestinal inflammation.

Vegetables that are not cooked have a lot of substances that when put into the body will not be able to metabolize. Some raw vegetables, when used, also make the digestive system weak, the body’s temperature drops, which can cause infertility, insomnia, hair loss and the appearance of dental diseases.

On the other hand, when the food has not been heated through the fire, a lot of bacteria in vegetables will enter the body, causing intestinal diseases such as diarrhea, cholera… especially with the vegetables below. this:

Kinds of bean

Soybeans, kidney beans, red kidney beans, white kidney beans and other legumes are high in hemagglutinin. Eating these beans raw can cause short-term symptoms of poisoning such as nausea, vomiting and diarrhea, and large amounts of them can cause hemolytic anemia.

Legumes have certain effects on the human body, the most common being allergic hemolytic syndrome after eating fresh beans. Manifestations include jaundice, hepatomegaly, vomiting, fever, anemia… if not treated promptly, can cause death. The time of poisoning usually occurs from 4 to 24 hours after eating raw beans.

Ginkgo

The main toxic component of ginkgo is 4-O-methylpyridoxine, known as ginkgo toxin, which is an antagonist of vitamin B6, which can cause vomiting, paroxysmal cramps, nerve paralysis, and other symptoms. serious, fatal disease. It must be cooked before eating, and the quantity should not be too large, should be controlled within ten tablets. Ginkgo contains ginkgo toxins and needs to be cooked before eating.

Bamboo shoots

Bamboo shoots are the raw materials for many delicious dishes, however, the glucid in bamboo shoots, when combined with the sour taste in the stomach, will form an acid capable of causing poisoning if eaten in excess. However, this poison will be easily destroyed when boiled.

Before cooking dishes from bamboo shoots, you need to cut them thinly and bring them to boil with boiling water, while boiling, do not cover the pot. Then take it out and wash it under cold running water, then cook as usual.

Sprouted Potatoes

To prevent poisoning, potatoes when purchased should be stored in a cool and dry place to prevent germination. When eating, if the sprouted part or the surface of the potato is black or green, it is best not to eat.

Green tomato

Tomato is a vegetable that is rich in vitamins and nutrients. If you want to use tomatoes most effectively, especially in terms of antioxidants and preventing cancer and chronic diseases, you should cook tomatoes.

Because when eaten raw, you will not absorb the antioxidants in tomatoes.

Spinach

Everyone knows spinach contains a lot of oxalic acid. Once in the intestines, this acid will combine with calcium to form calcium oxalate. It will interfere with the body’s absorption of calcium leading to calcium deficiency in the body.

Therefore, spinach must be cooked to remove the oxalic acid so as not to interfere with calcium absorption. When cooked, eating spinach will absorb more iron, calcium and magnesium

Fresh wood ear

Wood ear is a familiar food in the meals of many Vietnamese families. But if eaten fresh, then exposure to the sun can cause itching, edema or even skin necrosis. Besides cooking, before processing, you should not soak the wood ear for too long in water and do not soak it in hot water to avoid making the wood ear mutate or produce toxins.

Tapioca (cassava)

In fact, cases of poisoning from cassava are not uncommon, so most people have to be careful when handling this starchy root. Specifically, raw cassava contains cyanogenic glucosides that stimulate the production of very toxic hydrogen cyanide, if a person eats 150 to 300 grams of raw cassava, it will lead to a very high risk of poisoning, even death if left untreated. timely.

Before cooking, peel the cassava and soak it in water (the better the water to wash the rice). When boiling, it is necessary to open the lid many times so that the toxin evaporates somewhat, when eating, if it is bitter, discard it.