1, bean vegetables Bean vegetables all contain a toxic protein which can agglutinate red blood cells, called hemagglutinin. Eating these uncooked vegetables often causes nausea, vomiting and other symptoms, which can be fatal in severe cases. These vegetables also contain a toxic protein antitrypsin, whose toxicity is manifested by inhibiting the activity of protease and causing pancreatic enlargement. Therefore, when cooking bean vegetables, you must not be greedy, and you must fry them thoroughly before eating.

2, potato vegetables Potato vegetables are not suitable for raw food because they contain toxic glycosides. Cassava tubers with high starch content contain cyanogenic glycosides. If cooked without soaking, cyanide poisoning will occur after eating. As for the solanine contained in potato tubers, it is extremely high in the cortex that turns green when exposed to light, and it will not be destroyed even after cooking, so it cannot be eaten at all.

3, vegetables containing oxalic acid oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by the human body and leads to calcium deficiency in the body. Eating raw food may put you at risk of poisoning, so you must cook it before frying it, even if it is cold. Moreover, such vegetables cannot be eaten raw.