What foods are most toxic and which foods are toxic

There are many poisonous foods, and here are six common ones:

1. Green tomatoes contain toxic substances, called solanine, eating this immature green tomato, the mouth has a bitter feeling, nausea, vomiting and other poisoning symptoms can occur after eating, and it is more dangerous to eat raw.

2. After eating rotten Chinese cabbage, it will cause headache, dizziness, nausea, bloating, etc., and in severe cases, it will cause cramps, coma, and even life-threatening.

3. Rootless bean sprouts, in the production process, herbicides are applied more to make the bean sprouts grow without roots. Herbicides contain harmful substances that make humans carcinogenic, teratogenic and mutagenic.

4. Fresh yellow flowers are extremely toxic, and dried products are non-toxic. Because fresh daylily contains colchicine, this toxin can cause symptoms of poisoning such as dry throat, burning sensation in the stomach, and blood in the urine. If the daylily is blanched in boiling water first, then soaked in cold water for more than 2 hours, and the water is changed in the middle, the fresh daylily will be non-toxic.

5. The solanine content in the sprouts and green skin of sprouted potatoes (potatoes) is very high, and it is easy to be poisoned when eaten. Therefore, potatoes with sprouted and green skin should not be eaten.

6. Rotten ginger produces a very toxic safrole. Ingestion of this toxin, even in small amounts, can cause hepatocellular toxicity and degeneration.

Bracken, and mushrooms with beautiful colors. Fish gall bladder.

Poisonous things cannot be called food, but should be called poisons.

1. Green beans: Green beans are a relatively common food, green beans contain a certain amount of toxins, mainly including saponin and red blood cell lectin, and toxic reactions such as nausea and vomiting will occur when ingested when green beans are not fried. Therefore, it is necessary to master the correct cooking method to avoid poisoning.

2. Bitter gourd: Bitter gourd is now more common in summer, and some people have food poisoning after ingesting bitter gourd, such as nausea and diarrhea, mainly because there will be aflatoxins in bitter gourd seeds, and poisoning occurs after ingestion. Therefore, when eating bitter gourd, be careful not to take the bitter gourd seeds.

3. Potatoes: Potatoes will sprout after being stored for a long time, and there will be nausea and vomiting after ingesting sprouted potatoes, and there may even be serious problems such as dehydration and shock, so sprouted potatoes can not continue to be eaten.

4. Fresh daylily: Fresh daylily is also more common in the daily diet, the nutritional value is relatively high, the toxin contained in fresh daylily is colchicine, which is easy to oxidize in the body after eating and produce toxic colchicine and cause poisoning.

Some friends are arguing about some of the delicacies we often eat, but nutrition experts don't recommend eating them, why is this socks? Fungus that has been soaked for a long time: The fungus produces bacteria or toxins during the soaking process; Hearts of Sugar Cane:

The arthrosporium in moldy sugarcane will produce 3-nitropropionic acid, which can be poisoned in grams; Drunken crab and drunken shrimp: Drunken crab is pickled with live crab and rice wine, and as the drunken crab enters the mouth, lung flukes also enter the lungs.

A lot of things are toxic.

For example, moldy peanuts, Aspergillus flavus.

Spoiled pickles, rotten meat, histamine.

They are all inedible.

Poisonous foods are: pufferfish, elderberry, mushrooms, almonds, rhubarb.

1. Puffer fish

Fugu is very poisonous, and in Japan, fugu chefs must be trained and pass an exam before they can obtain a certificate of practice. The training takes two to three years. In order to pass the exam, the chef must first pass a written exam and then demonstrate his cutting skills.

The final exam consisted of the chef eating the puffer fish he had cut, and only 30% of them passed the exam.

2. Elderberry

The elderberry tree is beautiful and quite large, and it is full of small, fragrant flowers that can be used to make elderflower wine and soda. People sometimes flatten the flowers and fry them to eat. However, there are risks involved.

The roots and some other parts of the elderberry tree are very toxic.

3. Mushrooms

Toadstools are "poisonous mushrooms". Although poisonous mushrooms are relatively easy to identify, this is not entirely the case, and all unknown mushrooms should be eaten with caution. Non-toxic mushroom caps should be flat and without protrusions, and should have pink or black folds, and the folds should grow on the cap, not the stem.

4. Almonds

Almonds have the strongest flavor and have been popular for many centuries, however, almonds contain cyanide. Bitter almonds must be processed and detoxified before they can be eaten.

5. Rhubarb

Rhubarb is an inconspicuous plant that can be made into several best-tasting puddings and is extremely easy to grow indoors. Rhubarb is also an amazing plant, in addition to the unknown toxicity on the leaves, there is also a corrosive acid that mixes rhubarb leaves with water and soda, and it becomes even more corrosive.