Not all raw veggies are safe
Ensure you cook these before consumption
Hello, it’s HomeLife Brother. Do you prefer eating vegetables raw or sautéed in oil?
Salim Brother loves raw veggies for their rich nutrients and perceives them as healthier. Over-cooking might deplete these nutrients. However, some vegetables have water-soluble and fat-soluble vitamins. The latter aids absorption when cooked with oil, as in carrots and pumpkins. While pumpkins are mostly cooked, carrots are often eaten raw. For raw consumption, pairing with an oil dressing might be more beneficial.
However, some vegetables can be fatally toxic when consumed raw. Curious about which ones? Let’s dive in!
1. Ginkgo Nuts
Come autumn, ginkgo nuts emit a distinct smell. Although beneficial for dementia and nocturnal enuresis, consuming too many can be harmful. They contain toxic compounds like cyanogenic glycosides and methyl pyridoxine. These can cause bluish skin discoloration, seizures, and even death.
The Korea Food & Drug Administration recommends adults limit their daily intake to 10 nuts and 2-3 nuts for children. They should also be cooked at high temperatures.
2. Eggplants
Eggplants contain a toxin called solanine. Remember discarding sprouted potatoes? It’s because of their high solanine content. While a small intake of solanine can reduce inflammation and boost immunity, an excess can cause stomach pain, vomiting, and even hallucinations. Cooking can break down solanine, so always cook eggplants.
3. Fernbrake
An essential ingredient in bibimbap, fernbrake is rich in benefits, but did you know it’s considered toxic in the U.S. and Europe? It contains an enzyme that breaks down Vitamin B1 and can cause diseases. Its toxins are water-soluble, so immersing it in water and boiling it can render it safe.
However, the toxicity of fernbrake is water-soluble, so it dissolves well in water. It is relatively safe when boiled or heated. So, when eating fernbrake, make sure to cook it for more than 5 minutes to remove the toxic substances, and when removing the fernbrake skin, it is recommended to wear gloves as it can cause itching if handled with bare hands.
4. Crown Daisy
Crown daisy, which is a must-have when eating lettuce wraps! Crown daisy is often consumed as a wrap with grilled pork belly because of its unique taste and aroma. However, this combination is said to be bad for our health. (Oops)
The reason is that the oxalate component in crown daisy reacts with the protein in meat to produce a carcinogenic substance called nitrosamine, which increases the risk of liver and esophageal cancer. Therefore, it is recommended to cook it together with meat or protein. Consuming it with vitamin C, an antioxidant, is especially good, as it helps neutralize carcinogenic substances.
5. Taro
Taro is beneficial for digestion, diet, and insomnia. But raw taro has a pungent and astringent taste due to oxalic acid. This can harm kidneys, create kidney stones, and be lethal. Billing taro for at least 5 minutes is advised to neutralize the toxins. When peeling taro, wear gloves to avoid skin irritation.
Beware of other veggies like spinach, bamboo shoots, and beet leaves containing oxalic acid.
By Hwang Jin-Ha (pikle@fastviewkorea.com)
Most Commented