Be careful with 12 poisonous vegetables that can kill more
1. Green tomatoes
according to study, green tomatoes contain alkaloid glycosides (Long Kuijian) with a needle like crystalline form, which is very stable to alkaline, but can be hydrolyzed by acid. Therefore, the unripe green tomatoes often feel unwell, but the mouth feels bitter. Especially when green tomatoes begin to rot, their Solanum alkaloids will be destroyed.
special note: when green tomatoes turn red, they will no longer contain Solanum alkaloids after ripening. So, eat tomatoes, eat mature.
two. Green and germinated potatoes
potatoes germinate and produce solanine, also known as solanine. Potatoes with good quality contained only 10 mg of milkkum in every 100 grams, and 50 times more or more in the green, germinated and rotten potatoes. Eating a very small amount of the sun is not necessarily harmful to the human body, but if you eat a 200 milligram of one milligram (about half a couple of green and germinated potatoes), it can occur from 15 to 3 hours. The earliest symptoms are pruritus in the mouth and throat, pain in the upper abdomen, and symptoms of nausea, vomiting and diarrhea. The symptoms are lighter, after 1~2 hours of self healing through their detoxification function. If 300~400 milligrams or more of the sun is taken, the symptoms will be very heavy, showing temperature rise and repeated vomiting. It can cause loss of water and pupil dilation, fear of light, tinnitus, convulsion, dyspnea and blood pressure drop. A small number of people can die of respiratory paralysis.
special note: when eating germinated potatoes, the buds and shoots and the green parts of the potatoes should first be dug and placed in clear water for more than 2 hours. The safest way is not to eat green and sprouting potatoes.
three. Decomposed ginger
decomposed ginger produces a carcinogenic substance called "yellow pigment", which can induce liver cancer and esophageal cancer.
special note: cut off the rotten part, preferably the whole piece. Eat other fresh.
four. Fresh Auricularia auricula and metamorphic white fungus
fresh Auricularia auricula contains a kind of photosensitive substance. After human consumption, it will circulate into the human epidermal cells with the blood circulation. After the sun is irradiated, it will lead to daylight dermatitis. This toxic photosensitive substance is also easily absorbed by throat mucosa, causing laryngeal edema.
decomposed Auricularia auricula will produce a large amount of Flavobacterium fermentus. After eating, the stomach will feel unwell. Severe toxic shock may occur.
special note: fresh Auricularia auricula and metamorphic white fungus should not be eaten, edible dry fungus. When eating dried Auricularia auricula, it is advisable to use warm water before cooking.
five. Fresh lily
lily flower is also known as day lily. Fresh yellow flower vegetables contain toxic colchicine. This substance enters the body and causes the throat to dry and thirst. The stomach has burning sensation, nausea, vomiting, abdominal pain and diarrhea. Adults can be poisoned if they ingested 0.1~0.2 mg colchicine (equivalent to l~2 two). If 20 mg of colchicine is consumed at a time, it will cause death.
Special hint: to prevent the fresh yellow flower poisoning, do not eat more every time, and when eating, the fresh yellow flower should be boiled with boiled water first, then soak for more than two hours with clean water, and then wash out with water.
six. Fresh lentils
fresh lentils contain saponins and alkaloids, toxic, but they will dissolve after heat.
special note: before eating, apply boiling water to chill or oil, or after drying to discoloration. This is because the toxic substances contained in the lentil can be damaged by the continuous high temperature, so do not greedy for crisp and tender, should be fully heated, so that the color of the lentil is completely changed, inside and outside, eating without the smell of beans, so you can avoid poisoning.