With the influence of Western culture, more and more people are advocating for a more natural way of eating, such as eating vegetables raw or making them into salads. They believe that this can reduce nutrient loss and provide a better taste. However, I want to tell you that there are certain vegetables that cannot be eaten raw. Not only can it affect your health, but in severe cases, it can lead to poisoning.
Which vegetables should not be eaten raw?
1. Legumes
In legumes such as edamame, fava beans, green beans, and kidney beans, as well as in the tubers of potatoes, there is a toxic protein called hemagglutinin that causes red blood cells to clot.
When these vegetables are not thoroughly cooked, it can cause symptoms such as nausea and vomiting. In severe cases, it can be fatal.
2. Starchy vegetables
Starchy vegetables should not be eaten raw because they contain toxic glycosides.
Cassava, which has a high starch content, contains cyanogenic glycosides. If not soaked and cooked properly, it can cause cyanide poisoning.
3. Vegetables rich in nitrates (e.g. spinach, shepherd's purse)
Vegetables like spinach and mustard greens are prone to accumulate nitrates.
Nitrates themselves are low in toxicity, but under the action of microorganisms in the body, they can be converted into nitrites. Nitrites can then combine with nitrogen-containing compounds in the gastrointestinal tract, such as amines and amides, to form highly carcinogenic substances called nitrosamines, which can increase the risk of digestive system cancers.
4. Vegetables rich in oxalic acid
Vegetables such as spinach, bamboo shoots, and water chestnuts contain a significant amount of oxalic acid. Even if you want to eat them raw, they should be blanched in boiling water first to remove most of the oxalic acid.
Oxalic acid can combine with calcium in the intestines to form insoluble calcium oxalate, which interferes with the absorption of calcium and leads to calcium deficiency.
5. Daylily
Fresh daylilies contain a compound called colchicine, which is non-toxic. However, after absorption in the gastrointestinal tract, it oxidizes to form a highly toxic compound called colchicine, which can cause symptoms such as dry throat, heartburn, thirst, abdominal pain, and diarrhea.
Which vegetables are suitable for raw consumption?
1. Carrots
Carrots have a good taste when eaten raw. They are crisp and sweet, loved by many people.
2. Cucumbers
Cucumbers are great for eating raw. They are rich in nutrients and have a crisp and refreshing taste. When eaten raw, it is important to pay attention to hygiene. It is best to soak them in saltwater for 15 minutes and then rinse them thoroughly.
3. Radishes
Radishes are a great ingredient for raw consumption, but hygiene should also be considered. Radishes can be eaten raw or used in salads. The saying "Eat radishes in winter, no need for a doctor's prescription" fully illustrates its excellent qualities.
4. Lettuce
Lettuce is an annual or biennial herbaceous plant with long, inverted-ovate leaves that form a tight head resembling cabbage. It can be eaten raw, and it is crisp, tender, and slightly sweet.
5. Snow peas
Snow peas are juicy and free of starch. They can be eaten raw, stir-fried, or boiled. They have a crisp and tender texture, a slightly sweet taste, and are refreshing. They are somewhat similar to radishes in terms of having a stronger sweet taste and a milder spiciness.
