10 Vegetables That Can Actually Harm You If Cooked Incorrectly

Eating vegetables is one of the best ways to provide the required amount of nutrition to your body, as they are packed with all the macro-and micronutrients. But what if we told you that a few vegetables –

which are designed to protect your health and your family's health—could also kill?! Well, it may sound dramatic, but it is not, as there are a few ways in which you may be preparing the veggies that can harm you and are even dangerous for your health. A few of these are:

Green and sprouted potatoes

Potatoes are an integral part of every cuisine in the world and can be easily paired with any other ingredient. However, make sure that this humble vegetable, if forgotten and abandoned in your pantry, will eventually turn green in places or even sprout. That is when it gets packed with the poison solanine, which, if cooked, can lead to severe gastrointestinal illness.

Asparagus berries

While asparagus may not be easily available in India, you can find them in supermarkets – but before you get these nutrient powerhouses, make sure to ignore the red, poisonous berries. If you plan to cook the stems, discard the berries as they can make you vomit.

Raw kidney beans

Raw kidney beans are loaded with phytohaemagglutinin - a toxic lectin, and so, always make sure to boil the beans before consuming or using them in any recipe. According to many lab tests, eating raw beans has killed rats.

Mushrooms

While most mushrooms you buy from supermarkets or the vegetable vendors are harmless, always ignore the wild ones that are foraging around the trees. Most of these are "death cap" Amanita phalloides that are highly poisonous and can kill in just one bite.

Raw lima beans

Lima beans are highly popular in salads, and they are considered a powerhouse of protein. However, the raw ones are rich in a toxin known as lima bean toxin, which gets neutralized only by cooking the beans for at least 15 minutes. According to experts, the toxin is fatal at high doses, but even a couple of raw lima beans can cause gastrointestinal distress.

Raw cashews

Raw cashews are harmful due to a naturally occurring toxin called urushiol, the same substance found in poison ivy. However, all commercially sold raw cashews have already been processed to make them safe to eat. Consumption of unprocessed raw cashews can lead to itchy or inflamed skin rashes and a burning sensation.

Raw cassava

Raw cassava is dangerous to eat as it contains linamarin and other cyanogenic glycosides, which are broken down to release poisonous hydrogen cyanide. Cassava roots, peels, and leaves are dangerous to eat raw because they contain linamarin and lotaustralin, which are toxic cyanogenic glycosides.

Tomato leaves

While tomatoes are not toxic, their leaves and stems may be slightly poisonous. According to experts, whenever you are served tomatoes kept on the vine, do not eat them. Tomatine, found in the stems and leaves, is said to cause headaches and dizziness.

Rhubarb leaves

Rhubarb is a sour, red, celery-like stalk most often used in desserts like the ever-popular strawberry rhubarb pie. Rhubarb stalks are a great ingredient, but avoid the leaves as they are loaded with oxalic acid, which causes kidney failure. Just 25 grams of oxalic acid would kill.

Spinach

It's not that spinach can harm you if not cooked properly, but rather that cooking spinach correctly helps mitigate potential risks associated with its natural compounds, which are oxalic acid and nitrate. Spinach is loaded with oxalic acid, and consuming high amounts of raw spinach can interfere with your body's absorption of essential minerals like calcium and iron, increasing the risk of kidney stones.