What is the cause of vegetable poisoning?

summary

Vegetables are essential nutrients for human body, but some vegetables can cause poisoning after eating. We have to be careful. We should know that many vegetables are easy to cause food poisoning if they are not handled properly. If they are not handled properly, they will produce toxic substances. After eating, they will cause diseases similar to acute gastroenteritis. There are three kinds of vegetables that are easy to cause poisoning

What is the cause of vegetable poisoning?

1、 Fresh cauliflower contains colchicine. After entering the human body, it will produce toxic substances by oxidation, causing poisoning, abdominal pain, diarrhea, vomiting and other symptoms similar to acute gastroenteritis. Colchicine is easy to dissolve in water, fresh day lily in the processing as long as fully soaked with water, dried, colchicine in the vegetables will disappear, generally will not be poisoned after eating.

2、 Germinated potatoes germinated potatoes or green skin, containing solanine, after eating on the gastrointestinal membrane has a strong stimulation and corrosion, paralysis of the central nervous system, serious life-threatening. Therefore, before eating to deep cut bud embryo part, with cold water immersion, after full boiling, can get rid of its toxicity.

3、 There is a kind of rootless bean sprout on the rootless bean sprout market, which is produced by chemical fertilizer. All fertilizers contain nitrogen compounds, which can be converted into nitrite by intestinal bacteria after human consumption. Studies have confirmed that this is a strong carcinogen, can make people suffer from gastric cancer, liver cancer, esophageal cancer and so on. Therefore, in the purchase should be carefully identified, strictly forbidden to eat.

matters needing attention

In order to prevent vegetable poisoning, do not eat a large number of vegetables at a time, do not eat rotten vegetables, fried vegetables can not be stewed for a long time, to fry now eat, do not eat overnight vegetables, pickled vegetables, salt should be added to 15% to pickle for half a month.