These vegetables are not suitable for eating raw
1. Starch-rich vegetables: such as potatoes, yams, wolfberry, etc., because it is rich in starch, and starch grains are not easy to crack, must be cooked, or can not be digested. 2. Vegetables that contain certain toxins: Some grains of legumes (such as green beans, red kidney beans, white kidney beans, etc.) have a toxic protein called clusterin that, if eaten raw, can cause nausea, vomiting, and Diarrhea may cause death if severe. Wild vegetables such as leeks and ash vegetables contain a large amount of nitrite, such as excessive nitrite intake, which can cause tissue oxygen deficiency and poisoning. However, such foods lose their toxicity after being cooked and can be eaten with confidence. 3. Vegetables containing more oxalic acid: such as spinach and scallion, long-term eating these things will affect the body's absorption of calcium, magnesium, iron, zinc and other mineral elements, resulting in trace element deficiency, causing skin degeneration, nails White spots and a series of lesions. 4. Cruciferous vegetables: including rapeseed, mustard, radish, etc. Most of these vegetables contain glucosinolates, a toxin that can prevent human growth and development and cause thyroid tumors. Food additives are compounds or natural substances added to food for the purpose of improving the color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. At present, there are 23 categories of food additives, with more than 2,000 varieties, including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, and flavor enhancers, nutritional fortifiers, preservatives, Sweeteners, thickeners, spices, etc. Erythritol, Sweetener, Pigment, XOS , Carotene, fish oil Xi'an Gawen Biotechnology Co., Ltd , https://www.ahualynbios.com