Oct 12, 2021
Some produce, if not cooked well, or raw can be quite toxic and pose problems.
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Celebrity and author Tahira Kashyap's ICU stint, caused by vegetable toxicity sends shudders down one's spine.We tell you some more vegetables to be careful of, and never had raw.
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While an antidote, bottle gourd is best consumed cooked or pureed.Bitter bottle gourd can cause severe abdominal issues if had uncooked.
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Potatoes are a humble pantry staple, which should always be cooked well.When potatoes start sprouting, have green spots, it stems production of a poison solanine.
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Cassava or Tapioca is a commonly used Indian vegetable which should always be soaked or boiled before use.The raw produce contains a toxin, cyanide, which can be quite fatal.
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If not cooked, eggplant or brinjals can have the same level of glycoalkaloid compound as potatoes.While not poisonous, the benefits add on when you cook them.
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Be very careful before munching on raw sprouted moong or alfalfa beans. As per the FDA, pathogens can easily get into the raw sprouts and put someone at risk.
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While not necessarily poisonous or severely toxic, green beans should always be cooked.When uncooked, the high levels of lectin can cause multiple digestive issues.
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The green vegetable is one which adds on benefits once cooked or steamed.Easier to digest once cooked, it also increases the presence of cancer-fighting compounds.
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