9 Most Dangerous Vegetables

1. Raw Kidney Beans

Legume phytohaemagglutinin in raw kidney beans can produce nausea, vomiting, and diarrhea. This poison is neutralized by cooking kidney beans.

2. Potato Sprouts And Green Potatoes

Potato sprouts and green potatoes contain solanine, a poisonous chemical that can cause nausea, vomiting, diarrhea, headaches, and if severe, respiratory and neurological difficulties.

3. Rhubarb Leaves

Rhubarb leaves contain harmful oxalic acid and anthraquinone glycosides, unlike the stalks, which are utilized in cooking and baking. Rhubarb leaves should be avoided.

4. Bitter Almonds

Eaten in significant numbers, bitter almonds contain amygdalin, which breaks down into cyanide. Almond extract is made from bitter almonds, which should not be eaten uncooked.

5. Ackee Fruit

Unripe or incorrectly prepared ackee fruit, a Caribbean staple, contains hypoglycin, a toxin that can cause vomiting, convulsions, and even coma. Before consuming, it should be ripe and prepared.

6. Fiddlehead Ferns

Foodborne disease can result from eating raw or undercooked fiddlehead ferns due to bacteria or toxins. Cooking properly makes them safe to eat.

7. Elderberries

Consuming raw elderberries in large amounts can cause nausea, vomiting, and diarrhea. Elderberries can neutralize these chemicals by cooking or utilizing commercial products.

8. Tomato Leaves And Stems

The tomato fruit is safe to eat, but the leaves and stems contain deadly alkaloids such tomatine. Small amounts of tomato leaves or stems rarely cause poisoning.

9. Cassava

When overconsumed or incorrectly handled, cassava roots contain cyanogenic glycosides that generate cyanide. Simmering, fermenting, or boiling cassava eliminates these poisons, making it safe to eat.

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