Not all vegetables are he althiest when eaten raw. Some of them can hurt us a lot. Which vegetables should not be eaten raw under any circumstances? This knowledge can save you from food poisoning!

Some vegetables contain hazardous substances that only decompose during heat treatment. Therefore, it is important to know which vegetables should not be eaten raw. Among them are potatoes, eggplant and spinach, which are very popular with us. Before eating, these vegetables are best boiled in water or - even he althier - by steaming, because then they will retain more nutrients and, most importantly, will not harm us.

Vegetables that cannot be eaten raw

  • Potatoes

Potato tubers contain a large amount of a dangerous alkaloid calledsolanine . This compound is supposed to protect the plant against diseases and all kinds of pests. Unfortunately, it is toxic for humans - it can cause acute food poisoning. The first symptoms of solanine poisoning appear after a minimum of 4 hours and may slightly resemble the flu, they are:

  • high fever
  • excessive sweating
  • weakness
  • dizziness

The following may appear:

  • diarrhea
  • vomiting
  • feeling sick
  • hallucinations

In extreme cases, there is damage to the central nervous system, coma, convulsions, and even cardiac arrest and, as a result, death.

The lethal dose for humans is300 mg (3-6 mg per 1 kg of body) , fortunately, fatal poisoning is very rare, usually in malnourished and improperly treated people, and this compound decomposes at very high temperatures. Scientists have tested that potatoes available on the Polish market have from33 to 89 mgof solanine per kg.

How do I know if potatoes contain a lot of solanine? Its presence is indicated bygreen colorjust under the potato skin. It is most concentrated in unripe potato tubers, so it is best to peel the potatoes coarsely before cooking, and avoid unripe vegetables altogether.

  • Eggplant

Eggplant is actually a fruit - very tasty and nutritious, but on conditionthat we eat it after prior heat treatment. This is because raw eggplant contains poisonous solanine, just like potatoes. Besides, it has a bitter taste.

  • Spinach

Interestingly, cooked spinach contains more calcium, iron and magnesium than its raw spinach. In addition, raw spinach contains oxalates that are harmful to our he alth, which when consumed in greater amounts can contribute to calcium and vitamin D deficiencies, as well as disorders of magnesium absorption, the formation of kidney stones, arthritis and heart problems.

To reduce the negative effects of oxalates, it is recommended that you consume less than40-50 mgof these compounds daily.

  • Asparagus

The thick cell walls of asparagus make the nutrients obtained from them difficult for our body to absorb. In addition, raw asparagus containssaponinswhich can cause damage and hemolysis of red blood cells. Saponin poisoning causes gastrointestinal disturbances, and in extreme situations causes convulsions and paralysis of the nervous system.

  • Pumpkin

Pumpkin, like carrot, contains a powerful antioxidantbeta-carotene . As it turns out, it is much better digestible after cooking the vegetable. As a result of heat treatment in the pumpkin, the amount of vitamin A and K as well as fiber increases.

In addition, raw pumpkin contains goitrogensgoitrogens , called anti-nutrients, which interfere with the thyroid gland absorption of iodine, which can result in the formation of goiter. Fortunately, these substances are volatile, so they will fly into the air when you cook vegetables uncovered.

  • Unripe tomatoes

Green, unripe tomatoes containtomatin , which is harmful to our he alth, which has a similar effect to solanine. May cause food poisoning such as:

  • feeling sick,
  • vomiting,
  • with colic
  • diarrhea

  • Legumes

Legumes eaten raw would be too hard to digest for us, and also containphytates , another type of anti-nutritional substance that binds minerals in the digestive tract and thus disrupts them absorption. They limit the absorption of iron the most.

Phytates are found primarily in the seed coat, which is why it is so important to soak the legumes for several hours beforehand, pour out water and then cook them for a long time.

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