Potatoes and Co .: Never eat these vegetables raw - they are poisonous

Not many people know that popular vegetables are poisonous when eaten raw.

This also includes potatoes.

We explain why which vegetables have to be cooked.

• Many vegetables such as potatoes, aubergines and legumes are harmful to health when raw.

• Well cooked, these

  vegetables

  usually

  lose

  their

  poison

  and can be safely eaten.

• One of the

  vegetables

  even contains highly

  toxic hydrogen cyanide

  if it is not cooked.

Offenbach - Not every vegetable can be eaten raw.

Because in certain

are

contained, which will only be safe if the vegetables are cooked.

Even if it is clear that fresh

healthy, consuming some raw

in large quantities can even be life-threatening.

So that everything runs smoothly in the kitchen and health hazards are avoided, we explain which nine

definitely be cooked.

What many people do not know: The

vegetables that are

unsuitable

as

vegetables

and

also include everyday delicacies such as

,

and

.

1. Always cook potatoes well - solanine is poisonous

+

Raw potatoes are poisonous.

Some vegetables should always be cooked.

(Symbol image)

© Martin Schutt / dpa

Did you know?

are

consumed

Even if some consumers like to let one or the other raw potato slice disappear in their mouth, this supposedly healthy "snack" should definitely be avoided.

The German Nutrition Society (DGE) generally praises the consumption of potatoes as healthy, as the tubers from the nightshade family are rich in vitamins, minerals and fiber with only a low fat content.

On the other hand, the DGE expressly warns against the

contained in abundance

in

.

This bitter substance protects the potatoes in the plant kingdom from predators, fungal attack and insects.

This gives the

a natural protection against pests and diseases, but is toxic to humans.

When cooked, the potatoes lose most of the solanine and are not only tastier, but also completely harmless to consumers.

2. Eggplants also contain solanine and should not be eaten raw

Just like

,

contain

.

This is because the

like the potato, is a nightshade plant and these usually contain solanine.

The agro-food industry is tackling the problem by making varieties available that hardly

contain

any

.

Nevertheless, the toxin remains harmful to health and should not be consumed.

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Eggplants are not a raw food and should always be cooked well.

(Symbol image)

© Mascha Brichta / dpa

The

same applies to

they simply taste better when cooked;

Most consumers consider it completely inedible when raw.

Nevertheless, health should come first before taste and here the matter is clear: The

is rendered harmless during cooking.

3. Green beans: Less than ten raw sticks can lead to poisoning

Phasin is found

in green

.

This lectin is a poisonous protein compound that is killed and rendered harmless during cooking.

However, if beans are

little as three to ten bean sticks can lead to nasty poisoning and symptoms such as fever, diarrhea, stomach ache, vomiting and cramps.

If the beans are boiled for at least 20 minutes, consumption is absolutely safe.

It helps a little to be a country bumpkin.

It would never occur to me to eat beans raw, even if I was never told so explicitly.

By the way, peas are very tasty raw.

🤷🏻‍♂️

- Michael Weber🇪🇺 (@Sindular) July 21, 2018

4. Legumes contain natural toxins: it is better not to eat them raw

But not only beans are carriers of natural

.

As the DGE states, other

such as

,

and

also contain

lectins and should only be consumed well cooked or cooked.

This is because these lectins can cause red blood cells to clump together.

Raw mung beans can also

contain

and should be boiled before consumption.

5. Forest mushrooms are not mushrooms, so cook them well

While

such as

usually

absolutely harmless

,

particular should

be cooked sufficiently

to avoid

.

The German Society for Mycology (DGfM) explicitly names the mushroom varieties

mushrooms as mushrooms, which are considered

when well cooked

, but are poisonous

when

eaten raw.

Thorough heating for at least 15 minutes is recommended.

Mushrooms that should definitely be cooked include:

• Hallimasch

• Witch bolete

• Pearl mushroom

• Rottkappen

• Morels

• Hammimasch

• Giant umbrellas

• Mixed patty

• Kahler Kempling

If they look like the picture then honey mushrooms.

Do not eat raw and only cooked if tolerated pic.twitter.com/cb6A0rHgIm

- AXEL F. 😎 (@ axelnrw2) October 13, 2017

7. Elderberries are delicious - raw but poisonous

In fact,

are also

poisonous

.

As the Federal Center for Nutrition explains, the berries and their flowers contain the

.

This poison can lead to nausea, diarrhea and vomiting.

The same applies here: when heated well, the

absolutely harmless, which means that cooked

not only delicious, but also safe to eat.

8. Rhubarb is actually harmless when raw: People with kidney disease should definitely cook it

Rhubarb

contains

.

In the quantities in which this acid is contained in rhubarb, consumption is harmless for most people, even raw.

Raw

is not to be trifled with

for people who suffer from kidney disease or gout, as the DGE explains.

She recommends that you refrain from consuming foods rich in oxalic acid.

At the very least, however, these foods should be cooked like rhubarb, since cooking reduces the oxalic acid content by up to around 90 percent.

+

The oxalic acid found in rhubarb is dangerous for people with kidney problems.

When cooked, it loses most of its acidity.

(Symbol image)

© Mascha Brichta / dpa

9. The "tropical potato" cassava is absolutely poisonous when raw

In Asia and Africa in particular, the cassava tuber is what the potato is in our regions - a widespread staple food.

What many do not know:

contains

which can lead to

dangerous

.

Therefore, the milkweed plant should never

consumed

.

The poisonous

is rendered harmless during cooking, but the cooking water should not be reused afterwards.

Nutrition experts recommend at least three servings of 

day.

With a few simple 

 , everyone

List of rubric lists: © Martin Schutt / dpa