Vegetables are rich in minerals, vitamins and dietary fiber that are essential to the body. They are an important part of daily food intake and have a very important role in human health. Eating more vegetables is also good for preventing and curing many chronic diseases. "Huangdi Neijing" has a record of "five dishes for filling." The Chinese Dietary Guidelines for Chinese Residents recommend that you eat about 500 grams of vegetables a day. Although there is no real harm to nicotine in vegetables, some vegetables do contain some natural harmful substances that can affect human health.
Alkaloids: immature green tomatoes contain alkaloids that can cause poisoning after eating and cause symptoms such as nausea and vomiting.
Solanine: Potatoes are prone to germination if they are stored for a long time. Germinated potatoes produce large amounts of solanine, which can be poisoned by humans. In general, it is best not to eat sprouted potatoes. If you want to eat it, you must first dig out the buds and roots of the shoots and the green part of the potatoes, and soak in clean water for more than 2 hours.
Saponin: Unfabricated soybean meal (sweet beans, lentils, and snap beans) contains saponin and is poisoned after eating. The main method of prevention is not to try to be crispy or colory when cooking. To fully destroy the toxins contained in the cooking, it is best to use cooking and other methods to make it from green to yellow before cooking.
Photosensitive substances: celery, amaranth, lettuce, spinach, carrots, fennel, rape, purslane, milk vetch, malang head and other vegetables, in the human body can be decomposed a photosensitive material, resulting in allergies produce vegetables, solar Dermatitis occurs with local skin itching, burning sensation, edema, ecchymosis, or blisters.
Colchicine: Fresh lily (also known as day lily) contains the colchicine, a toxic substance. When this substance enters the body, it causes the throat to dry, thirst, burning sensation in the stomach, nausea, vomiting, abdominal pain, diarrhea and other symptoms. When eating fresh daylilies, it must be soaked in water for more than 2 hours until the colchicine is dissolved.
Flavouring the Flavobacterium meliloti: decayed spoilage of white fungus will produce a large amount of Flavobacterium zephyricum, after eating stomach will feel unwell, severe cases can appear toxic shock.
Baicalein: Rotten ginger produces a carcinogenic substance called safrole, which can induce cancer of the liver and esophagus.
Mildew toxins: Hawthorn is stored improperly, especially in the area where the cracks are struck, and mildew is caused by the action of Alternaria. If food can be poisoned, light nausea and vomiting, abdominal pain and diarrhea, severe cases have increased body temperature, difficulty breathing, muscle tremors, dilated pupils and other symptoms, and even life-threatening.
Nitrite: Some vegetables, such as spinach, lettuce, and radish, contain nitrates. When stored for too long, they will spoil and deteriorate, reducing nitrates to nitrite, causing headaches, abdominal pain, diarrhea, and vomiting. Most of the harmful nitrites in pickled pickles, pickles and sauerkraut have peaked about one week after pickling. If they are eaten at this time, acute nitrite poisoning may occur.