Considering salad recipes, it is common for people to consume raw fruits and vegetables. However, the lack of a cooking process can cause problems. This happens because the body is not always prepared to digest a 100% natural ingredient. Despite cultural customs, these vegetables should only be eaten after proper preparation.
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Vegetables that should not be eaten raw
Eggplant
Eggplant contains a substance called solanine, which can cause gastrointestinal discomfort and toxicity. For example, raw eggplants concentrate this compound that increases the risk of poisoning. This condition is especially dangerous in children, the elderly and immunosuppressed.
Cassava
Maybe you've heard someone say that raw cassava kills, because in its natural state, it's toxic. Hydrocyanic acid can bring a person to death immediately. Therefore, cooking makes it safe to consume, as small changes in temperature are enough to remove the residue.
Green beans
Raw pods contain a protein called phaseolamine, which is difficult to digest and leads to poor digestion. Although it does not have toxic properties, it promotes stomach discomfort, especially in patients with gastritis. After all, the pod is not tasty when eaten raw, so use it in hot dishes.
Spinach
Unfortunately, many people often eat spinach raw, ignoring possible risks. Oxalic acid attracted to calcium, results in the formation of crystals and kidney stones. Consume spinach moderately and don't forget to associate your consumption with water intake.
Potato
No one should eat raw potatoes because of the amount of lectin and solanine, which are inactivated by heat. Pay attention to the oven or stove time, to avoid feeling a stomach ache withvegetablesbad. Even soft potato varieties need to be cooked, as this also prevents contamination.
Now that you know which raw vegetables to avoid, start preparing them the right way so as not to put your health at risk.
