Take care of poisonous vegetables in the spring
when buying vegetables during the Spring Festival, be careful about choosing the above point. Some special dishes can be eaten after buying home and need to be properly processed to avoid late poisonous vegetables. So, which vegetables are most likely to take poison, to be more careful?
1, 1,
the deficiency of the red blood cells in the broad bean body, the 6- phosphate glucose deoxidizing enzyme will have hemolytic jaundice and Vicia bean disease after eating the broad bean. This disease is mostly hereditary. Therefore, people with family history should go to the hospital for examination and avoid eating broad beans.
> 2, blue purple purple seaweed
blue purple purple seaweed, if it is blue purple, indicates that it has been contaminated by a toxic cyclic polypeptide when it is grown in the sea. These toxins can not be detoxified and are not edible.
3, Phaseolus vulgaris and Phaseolus vulgaris
kidney bean and Phaseolus vulgaris, their toxic constituents are mainly soap and trypsin inhibitor. When cooking, you should cook it first, then remove it, then add seasoning seasoning and stew it, then detoxify.
4, fresh Auricularia auricula
fresh Auricularia auricula contains a kind of photosensitive substance which is sensitive to light. After eating, it is irradiated by the sun to cause sunlight dermatitis. To this end, it is not edible.
5, fresh yellow flower vegetable
with colchicine into the human body after oxidation will produce toxic substances, after eating can cause similar symptoms of acute gastroenteritis, very easy to misdiagnose. However, when dried fruits are thoroughly soaked in water, most colchicine is dissolved, so they are generally not poisoned.
warm reminder: in addition to the above vegetables, ginkgo, almond, cassava and other foods also have certain toxicity, do not eat too much.