Chinese dietetic habits favor vegetables, even if they are abundant and abundant on the dining table of ordinary people. However, eating improperly, beneficial vegetables will become poison!
Recently, an old man made a plate of meat with his own gourd. After a taste, he felt very bitter, but he didn't take it seriously, so, he ate more than half of the vegetables. An hour later, the old man suddenly felt extremely ill, then began to vomit and diarrhoea, but also vomited blood. Go to the hospital for diagnosis of food poisoning.
Some people say that the bottle is divided into bitter and sweet gourd. The poison contained in the gourd seed is no less toxic than arsenic! See this, this can frighten editor, then, why can bottle cause poisoning?
Gourd, also known for flowering at night, gourd, light taste, soft quality, is one of the vegetables often eaten in summer.
It contains protein and a variety of trace elements, which help to enhance the immune function of the body. But the bottle is divided into bitter gourd and sweet gourd, they are similar shape is not easy to distinguish. But the bitter gourd fruit contains the plant toxin alkali glycoside, after stir-frying its toxicity also is not easy to decompose, a few miseats can cause the poisoning. Currently, there are no specific therapeutic drugs for bitter gourd poisoning, mainly through vomiting, diuresis and symptomatic treatment.
So in order to avoid eating bitter gourd, before cooking, can be cut part of the Guadi, with the tip of the tongue licking taste, if bitter taste is poisonous gourd, not edible. In the event of food poisoning, you should go to the hospital immediately for treatment.
Which vegetables should be eaten carefully?
Green and sprouted potatoes
Sunflower is found in sprouting potatoes and green potato skins. Solanine is a very toxic "natural substance", is a glycoside alkaloid.
If a large amount of green and long sprouts of potatoes can cause acute poisoning. Doses of solanum can be as low as 2 mg / kg BW, and 6 mg / kg BW can be fatal.
Fresh fungus
Fresh auricles contain a light-sensitive substance called porphyrin. After human consumption, skin irradiation by light can cause dermatitis, itching, swelling, pain and other symptoms, individual will also cause dyspnea due to throat edema.
Therefore, it is only safe to buy dried Auricularia auricula and then eat it after the water is sent out.
Fresh yellow cauliflowe
The stamens of fresh cauliflower contain colchicine, which can be easily oxidized to produce toxic dicolchicine in human body after eating. The study found that adults who ate 50% 100 grams of fresh broccoli (containing 0.1% 0.2 mg colchicine) had acute poisoning symptoms.
Therefore, before eating fresh yellow cauliflower must be treated first, can be hot in boiling water, and then fully soaked in clear water, rinse, at this time in cooking can ensure safety. Colchicine is not heat-resistant, the heat boiled about 10min can be destroyed.
Autumn flat beans and pods
These vegetables contain a clotting substance, aggregin, which clots the blood and is a toxic protein. These toxic ingredients in autumn mature "old lentils" are very high in the content, if eaten by people may cause food poisoning, but these toxins can be destroyed after high temperature treatment.
Therefore, this vegetable should be cooked at high temperature, thoroughly cooked before edible.
The toxicity of a substance must be discussed on the basis of the dose of food. So you don't have to panic too much about these vegetables. You can choose not to eat foods that are known to be toxic, or you can avoid them through proper cooking.