Many consumers do not know that popular vegetables can be toxic if eaten raw.
This also includes potatoes.
You should definitely cook these vegetables.
Many vegetables are harmful to health when raw.
Well cooked, these
vegetables
usually
lose
their
poison
and can be safely consumed.
What consumers * should consider.
Offenbach - Not every vegetable can be eaten raw.
Because in certain
raw foods
are
toxins
contained, which will only be safe if the vegetables are cooked.
Even if it is clear that fresh
vegetables are
healthy, consuming some raw
vegetables
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
types of vegetables should
definitely be cooked.
What many people do not know: The
vegetables that are
unsuitable
as
raw
vegetables
and
poisonous
when they are
raw
also include everyday delicacies such as
potatoes
,
aubergines
and
wild mushrooms
.
1. Always cook potatoes well - solanine is poisonous
Did you know?
Potatoes
are
raw
consumed
toxic.
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, since 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
toxin solanine
contained in abundance
in
raw potatoes
.
This bitter substance protects the potatoes in the plant kingdom from predators, fungal attack and insects.
This gives the
potato
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.
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Take care when consuming: Some types of vegetables can be poisonous when raw.
(Symbol image)
© nordpool / imago-images
2. Eggplants also contain solanine and should not be eaten raw
Just like
potatoes
,
eggplants
contain
poisonous solanine
.
This is because the
eggplant,
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
solanine
.
Nevertheless, the toxin remains harmful to health and should not be consumed.
The
same applies to
aubergines:
they simply taste better cooked;
Most consumers consider it completely inedible when raw.
Nevertheless, health should be in the foreground before taste and here the matter is clear: The
toxin solanine
is rendered harmless during cooking.
3. Green beans: Less than ten raw sticks can lead to poisoning
Phasin is found
in green
beans
.
This lectin is a poisonous protein compound that is killed and rendered harmless during cooking.
However, if beans are
eaten raw, as
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 cooked for at least 20 minutes, consumption is absolutely safe.
4. Legumes contain natural toxins: it is better not to eat them raw
But not only beans are carriers of natural
toxins
.
As the DGE states, other
pulses
such as
chickpeas
,
lentils
, and
soybeans
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
poisonous germs
and should be cooked before consumption.
5. Forest mushrooms are not mushrooms, so cook them well
While
cultivated mushrooms
such as
mushrooms are
usually
absolutely harmless
raw
,
forest mushrooms in
particular should
be cooked sufficiently
to avoid
poisoning
.
The German Society for Mycology (DGfM) explicitly names the mushroom varieties
Kahler Kempling, Hallimasch, Perlpilz and giant umbrella
mushrooms as mushrooms, which are considered
edible mushrooms
when 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
7. Elderberries are delicious - raw but poisonous
In fact,
elderberries
are also
poisonous
when
raw
.
As the Federal Center for Nutrition explains, the berries and their flowers contain the
poisonous glycoside sambunigrin
.
This poison can lead to nausea, diarrhea and vomiting.
The same applies here: when heated well, the
poison is
absolutely harmless, which means that cooked
elderberries are
not only delicious, but also safe to eat.
8. Rhubarb is actually harmless when raw: but a group of people should definitely cook it
Rhubarb
contains
oxalic acid
.
In the quantities in which this acid is contained in rhubarb, consumption is harmless for most people, even raw.
Raw
rhubarb
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 least these foods should be cooked like rhubarb, because 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.
© 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:
Cassava
contains
hydrogen
cyanide,
which can lead to
extremely
dangerous
cyanide poisoning
.
For this reason, the milkweed plant should never
be
consumed
raw
.
The poisonous
hydrocyanic acid
is rendered harmless during cooking, but the cooking water should not be reused afterwards.
(By Mirko Schmid)
* op-online.de is part of the nationwide Ippen digital editorial network.
Nutrition experts recommend at least three servings of
vegetables a
day.
With a few simple
tricks
everyone
can eat healthily.
List of rubric lists: © nordpool / imago-images