5 Vegetables You Should Never Eat Raw
There are two primary varieties, sweet and acrid, but both contain linamarin, a cyanogenic glucoside that decomposes into cyanide gas.
Poison is concentrated near the surface of sweet cassava, and peeling and cooking eliminate all vestiges of it.
Bitter cassava must be grated, thoroughly rinsed, and pressed prior to cooking to remove it, as it is infused throughout the tuber.
Extremely high concentrations of solanine are lethal and can cause nausea, vertigo, and other health issues.
Nonetheless, some individuals are allergic to even minute amounts of the compound, so it is best to avoid eating uncooked eggplant.
Cooking eggplant reduces its solanine content, and most authorities concur that you would have to consume excessive quantities of the vegetable to experience adverse effects.
3. Green beans
A few fresh leaves in a salad should be fine, but they are mildly poisonous unless cooked.
In addition, they contain lectins, which are so-called antinutrients that inhibit the body's ability to assimilate vitamins.
Cooking reduces these substances to negligible levels.
4. Kidney beans
There is a condition known as red kidney bean poisoning, which is marked by severe nausea, diarrhea, and abdominal discomfort.
This is caused by the elevated concentration of phytohaemagglutinin found in raw kidney beans.
5. Lima beans
Raw lima legumes, like cassava, contain linamarin, which decomposes into cyanide.