1, vegetables are easy to cause poisoning
First of all, fresh daylily
Cabbage contains colchicine, which will produce toxic substances after entering the human body, causing poisoning, abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis. Colchicine is easily soluble in water. As long as the fresh day lily is fully soaked in clear water and dried, the colchicine in the dish will disappear and it will not be poisoned if eaten.
Germinated potatoes contain solanine.
Second, sprouted potatoes.
The germinated potato or green peel contains solanine, which has strong irritation and corrosiveness to the gastrointestinal membrane, paralyzing the central nervous system and even endangering life. Therefore, before eating, the embryo should be soaked in cold water and cooked thoroughly to remove its toxicity.
Third, rootless bean sprouts
There is a rootless bean sprout on the market, which is grown with chemical fertilizer. All fertilizers contain nitrogen compounds, which can be converted into nitrite limbs by intestinal bacteria after people eat them. Studies have confirmed that this is a strong carcinogen, which can cause gastric cancer, liver cancer, esophageal cancer and so on. Therefore, it should be carefully identified when buying, and it is strictly forbidden to eat.
Four, green beans and kidney beans
Beans contain soap rings and membrane protein enzyme inhibitors. Green beans and green beans will be poisonous if they are not cooked enough. Therefore, when cooking, the beans should be cooked and fished out first, and then put aside to cook with seasoning to remove toxicity.
Verb (abbreviation of verb) fresh auricularia auricula
It contains a photosensitive substance, which is extremely sensitive to light. After eating, sun exposure can cause solar dermatitis, and some serious people will have difficulty breathing due to throat edema. Therefore, fresh auricularia auricula can only be eaten after drying.
Six, seaweed
If it turns blue-purple after blistering, it means that it has been polluted by a toxic substance called ring skin when it grows in the sea, so it must not be eaten.
Seven. broad bean
Some people will get bloody yellow plague after eating broad beans, which is called silkworm disease or broad bean yellow. It is mainly caused by the lack of B- phosphoglucoamylase in red blood cells in these human bodies. This disease is hereditary, and it is more common in children aged 1-3 years. Therefore, people with a family history of this disease should fast broad beans.
Green tomatoes can also cause poisoning.
Eight, green tomatoes
Green tomatoes contain the same toxic substance as germinated potatoes-solanine. After eating, it will produce poisoning symptoms such as nausea, vomiting, blue skin color, salivation and dizziness. Raw food is more dangerous.
Nine, rotten cabbage.
Rotting Chinese cabbage contains nitrite, which reacts with human blood to produce methemoglobin, thus making blood lose its oxygen-carrying function and making people suffer from hypoxia poisoning, ranging from dizziness, palpitation, vomiting and cyanosis to unconsciousness, convulsions and shortness of breath. If it is not rescued in time, it will be life-threatening.
Rotten ginger can produce highly toxic safrole. Even a small amount can cause liver cell poisoning and degeneration.
Ten, long spot sweet potato.
The black spot on sweet potato is caused by bacterial infection of black spot, which is easy to be poisoned after eating.
Eleven, yellow tremella.
The deterioration and yellowing of tremella is due to the pollution of Flavobacterium, which can cause dizziness, abdominal pain and diarrhea.
2. Skills of buying all kinds of vegetables
1. lettuce; lettuce
When choosing lettuce, we should not only look at whether the leaves are green, but also pay attention to the stems. The stems with white stripes are fresh enough. The better the lettuce leaves, the crisper they are. You can feel the leaves by pinching them with your hands. And the leaves are not very thick, and the leaves have attractive luster. If you drop a drop of water on the front of a leaf, it won't bloom. Where there are cracks or wrinkles on the leaves, stale lettuce will become like rust spots due to air oxidation, while fresh lettuce will not.
2. Eggplant
"Eggplant eye" refers to the place where the sepals of eggplant are connected with the fruit, showing a white band-shaped ring with a slight green color. Generally, the bigger the eggplant eyes, the more tender the eggplant; The smaller the eyes of eggplant, the older it is. When choosing, we should also pay attention to the fact that the eggplant should be close to the eye. When it is cut inside, it is white and tender, and it tastes fragrant, soft and delicious. In addition, eggplant is a kind of fresh and good eggplant with tall and elastic appearance and dull skin color.
3. Cauliflower
Broccoli can not only improve immunity, but also have anti-cancer effect. This is a healthy food. The higher the nutritional content of fresh ingredients, the more it can provide human health elements. When purchasing broccoli, the darker the color of the flower ball, the more sunshine and the higher the nutritional value. The thinner the bud, there are no yellow spots or black spots, indicating that the freshness is better. The stem bottom of fresh broccoli should be light green with white stripes, which will not turn yellow, black or too dry.
4. Gougua
You can pinch it. If it is empty and soft, it means you are old. You can also pinch it with your fingernails. The place where the fingernails have been pinched is green, as if the water is tender. If the place where the fingernail was pinched is yellow and dry, it is old.
celery
Celery in the market is divided into green celery and celery. Green celery has a strong fragrance; Celery is light and crisp. No matter what kind of celery, it is not suitable to buy celery with thick green leaves. Because the leaves are "black", it means that the growth period is dry and short of water, and the growth is slow, with a lot of crude fiber and a very old taste. When purchasing celery, the stem should not be too long, 20 ~ 30cm is appropriate, the leaves are not yellow, and the stem is thick. You can also pinch the root of the stem, hollow and soft, solid and hard. The latter tastes more crisp. Whether celery is fresh depends mainly on whether the leaves are straight, and fresh celery is straight. Celery stored for a long time, the tip of the leaf will tilt, the leaves will become soft, and even yellow and rust.
6.wax gourd
Winter melon should be selected with dark green skin, uniform pattern and a layer of white powder on the surface, with full shape and thick surface meat, which is more delicious. Wax gourd is big, and most families buy sliced wax gourd. You can press the melon meat with your hands. Meat melon is better. Heavy melon is usually full of water, thick meat and less pulp, so it is a good melon.
7.loofah
When buying loofah, you should choose fresh, compact, bright color, light green skin color or light green, full flesh at the top, and no bloated feeling. If the melon skin is yellow or wrinkled, or swollen, with spots and depressions in some areas, it means that the melon is ripe and can't be eaten.
8. beans
When purchasing beans, beans with uniform thickness, bright color, transparency and luster and full seeds are generally preferred, while beans with cracks, wrinkled skin, thin strips without seeds and insect marks on the skin are not suitable for purchase.
9.green pepper
Mature green peppers are thick, bright and fleshy, with bright green stalks at the top. Immature green peppers are soft, with thin flesh and light green stalks. Although fresh green peppers will deform under light pressure, they can bounce back quickly after lifting their fingers. Stale green peppers usually wither or weaken, and their colors are dim. Don't choose green peppers with broken meat, or they will rot easily when stored.
10.carrot
Carrots should be smooth and scar-free, and carrots with emerald leaves are the best. Put it in your hand, it feels heavy, and the shape is even and firm, and the volume is not too big. Cylindrical carrots taste slightly sweeter.