Many people think all vegetables are healthy. However, under certain conditions, some actually carry harmful toxins that can have the opposite effect.
Here are the nine most toxic vegetables to look out for:
1. Rootless bean sprouts
Overuse of herbicide can make newly grown bean sprouts rootless. The herbicide itself is a toxic substance, which is cancerous, and can lead to deformation.
2. Rotten pak choy
Eating rotten pak choy can lead to deoxygenation, causing headache, dizziness, nausea, abdominal distention, cramps, coma, and even death.
3. Green tomato
Unripe green tomatos contains the toxic tomatine and solanine substances, which taste bitter, and can cause nausea — and vomiting, especially when eaten raw.
4. Fresh day lily
Dried day lily is common in Chinese dishes, but the fresh one is poisonous due to its colchicine content — which can dry up the larynx, cause stomach burn or even hematuria. To detoxify, wash it in hot water, soak in cold water for at least two hours, and change the water once.
5. Sprouted potato
When sprouted, the solanine content in potato increases and can cause food poisoning, which makes the potato unfit for consumption.
6. Rotten ginger
Rotten ginger contains strong toxin elements. A small amount can poison, and mutate liver cells.
7. Mildewed tea leaves
The mildew is caused by infection. Drinking contaminated tea can cause dizziness, diarrhea, and even vital organ failure.
8. Speckled yam
The unusual specks are due to mold infection, which can result in food poisoning.
9. Yellowed white fungus
The yellow color is caused by infection. Consumption can lead to dizziness, stomach aches, and diarrhea.
Translated research by Cecilia Kwan.