Key Update

Vegetables are one of the best ways to get the nutrients your body needs. They provide essential macro and micronutrients that support overall health. However, some vegetables can cause harm if you don’t cook or handle them correctly. Surprisingly, a few common vegetables can become unsafe when they are raw, spoiled, or improperly prepared. Here are the key ones to watch out for.

Green or Sprouted Potatoes

Potatoes are a staple in many dishes, but they become unsafe when they turn green or start sprouting. These potatoes contain solanine, a natural toxin. Eating them—even after cooking—can lead to digestive issues. Always discard green or sprouted potatoes.

Raw Kidney Beans

Raw or undercooked kidney beans contain phytohemagglutinin, a harmful toxin. To stay safe, always soak and boil kidney beans thoroughly before cooking them. Proper heating destroys the toxin.

Toxic Mushrooms

Not all mushrooms are safe. Some wild varieties contain dangerous toxins that can cause severe illness. Always buy mushrooms from reliable sources instead of picking them yourself.

Raw Cashew Nuts

Raw cashews contain urushiol, the same irritating compound found in poison ivy. That’s why cashews sold commercially are always processed before packaging. Eating raw, unprocessed cashews can cause itching, rashes, and burning sensations. Stick to processed cashews only.

Raw Cassava (Tapioca)

Raw cassava contains linamarin and other cyanogenic glycosides, which can release toxic hydrogen cyanide. The roots, peels, and leaves are unsafe to eat raw. Proper soaking, boiling, and processing make cassava safe for consumption.

Tomato Leaves and Stems

Tomatoes are safe, but their leaves and stems are not. They contain tomatine, a compound that can cause headaches, nausea, and dizziness if consumed. Avoid using tomato leaves or stems in cooking.

Raw Broad Beans

Lima beans are nutritious, but the raw form contains a toxin known as lima bean toxin. Cooking them for at least 15 minutes destroys this toxin. Even a small amount of raw lima beans can cause digestive problems, so always cook them thoroughly.

Raw Spinach

Spinach becomes harmful only when you eat it in large amounts and don’t cook it properly. It contains oxalic acid and nitrates that interfere with the body’s absorption of calcium and iron. Eating too much raw spinach can increase the risk of kidney stones. Light cooking helps reduce these compounds.

Source: Manorama Online