Vegetables are an essential part of a healthy diet, as long as they are fresh and healthy; however, old, moldy, or rotten vegetables can be extremely toxic if consumed. Here are the most toxic vegetables that you should avoid at all costs.
Green tomatoes contain a toxin called solanine. Green tomatoes can leave a bitter taste in your mouth, and later cause nausea and vomiting. Consuming large quantities may be fatal.
Bok choy (Chinese cabbage)
Rotten bok choy can cause hypoxia and result in headaches, dizziness, nausea, abdominal distension, and severe cramps.
The buds and green peel on sprouting potatoes contain concentrated solanine, and are poisonous if consumed in large quantities.
Rotten ginger root produces a powerful toxin called safrole. Even small amounts can damage your liver cells.
Moldy tea leaves are contaminated with fungi, such as Penicillium and Aspergillus. If you drink tea made from moldy tea leaves, you may experience dizziness and diarrhea.
Dark spots on your sweet potatoes indicates that they are contaminated with Ceratocystis fimbriata, which is poisonous when consumed in large amounts.
Yellowish white tree ear (Tremella fuciformis) fungus indicates it’s contaminated with flavobacteria. Eating these can cause dizziness, stomachache, and diarrhea.
Undercooked string beans contain saponin, which can agitate the digestive track. Trypsin in uncooked string beans can result in symptoms of gastroenteritis (stomach flu). To avoid this, it’s important to clean and fully cook them.
Research by Monica and Hsin-Yi