When These 8 Vegetables Are Old, Moldy, or Rotten, They Are Toxic

Make sure your vegetables are fresh and healthy when you prepare them. (Image: rick via Compfight cc)
Make sure your vegetables are fresh and healthy when you prepare them. (Image: rick via Compfight cc)

Vegetables are an essential part of a healthy diet, as long as they are fresh and healthy. Old, moldy, or rotten vegetables can be more toxic than the processed foods you diligently try to avoid.

1. Green tomatoes

Contain a toxin called solanine. Eating green tomatoes can leave a bitter taste in your mouth, and later cause nausea and vomiting. Consuming large quantities may be fatal.

2. Rotten bok choy (Chinese cabbage)

Can cause hypoxia and result in headaches, dizziness, nausea, abdominal distension, severe cramps, coma, and can even be life-threatening.

3. Budding potatoes

The buds and green peel on sprouting potatoes contain concentrated solanine, and are poisonous.

4. Rotten ginger root

It produces a powerful toxin called safrole. Even small amounts can damage and cause mutations of your liver cells.

5. Moldy tea leaves

These are contaminated with fungi, such as Penicillium and Aspergillus. If you drink tea made from moldy tea leaves, you may experience dizziness, diarrhea, or even multiple organ failure.

6. Sweet potato black rot

Dark spots on your sweet potatoes means they are contaminated with Ceratocystis fimbriata, which is poisonous when consumed.

7. Yellowish white tree ear

Yellowish white tree ear (Tremella fuciformis) means it’s contaminated with flavobacteria. Eating these causes poisoning symptoms, such as dizziness, stomachache, and diarrhea.

8. Undercooked string beans

Undercooked string beans contain saponin, which can severely agitate the digestive track. The lectin in string beans causes blood clots. The nitrite and trypsin cause food poisoning, and result in symptoms of gastroenteritis (stomach flu). To avoid being poisoned by string beans, it’s important to fully cook them.

Research by Monica and Hsin-Yi

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