Take caution—you should never eat these nine veggies raw!
Your body needs vegetables for a number of nutrients, but if you don’t eat them correctly, things can go wrong. These nine veggies are ones you should never eat uncooked.
Raw fruits, vegetables, and other meals are preferred by many people who are trying to lose weight or who just want to eat healthily. Ultimately, it’s well accepted that consuming more raw veggies equates to consuming more full, unprocessed nutrients, which can boost energy and lower the risk of a number of ailments. The problem is that not all of them are safe to consume uncooked because they could be harmful to your health. Dietician and nutritionist Deepika Jayaswal says that eating these veggies raw might cause digestive problems and expose you to bacteria, but boiling helps break down rough fibres and neutralise toxic substances.
Why is it unhealthy to eat raw veggies?
Raw veggies can be detrimental to your health even though they have a role in salads and snacks. Cooking removes toxins like solanine from some vegetables, such as potatoes and eggplants. The expert points out that dangerous bacteria, including E. coli found in spinach or tapeworm eggs, can cause infections and digestive issues when present in raw veggies. Cooking not only mitigates these hazards but also improves taste and facilitates digestion.
Nine veggies you should never eat uncooked
- Colocasia leaves (Arbi ke patte)
Traditional recipes often call for the use of colocasia leaves. They might, however, include oxalates, an organic acid that is present in plants and can result in kidney stones. When cooked correctly, these leaves drastically lower their oxalate content, making them safe to eat.
- Potatoes
Solanine, a naturally occurring toxin that can be hazardous in excess, is present in raw potatoes. It may result in gastrointestinal issues like diarrhoea, vomiting, and pain in the abdomen. Potatoes become safe to consume when they are cooked at high temperatures because solanine is broken down. Furthermore, raw potatoes can be difficult to digest, which can cause pain, bloating, or cramping in the stomach.
- Cabbage
Although crisp cabbage gives salads and sandwiches a textural element, it can also contain pathogenic bacteria like Salmonella or E. Coli. These possible hazards are eliminated when cabbage is cooked sufficiently.
- Eggplant
Like potatoes, eggplants contain solanine, which when eaten raw can lead to nausea, vomiting, and other digestive problems. Cooking eggplant improves its flavor and texture while also removing solanine. Sauteing, roasting, and grilling are common ways to prepare it.
- Spinach
Despite its many health advantages, spinach occasionally contains the E. coli bacteria that causes stomachaches and other digestive issues. In addition to releasing more nutrients for your body to absorb, cooking spinach stops the formation of E. coli bacteria, according to Jayaswal.
- Broccoli
Despite being nutrient-dense, broccoli is easier to digest and absorbs nutrients when cooked. Broccoli’s nutritious worth can be preserved by gently steaming or sauteing it, which also lowers the possibility of digestive problems like gas and bloating. It can, however, also be eaten uncooked in moderation.
- Capsicum
In rare occasions, the seeds of capsicum may include undesired substances such as chemical residues or tapeworm eggs. When capsicum is cooked, these residues are lessened and the food is safe to eat.
- Brinjal
Like potatoes, raw eggplants contain solanine, which can upset stomachs. Solanine is neutralized and eggplants’ wonderful flavor is enhanced when they are cooked. According to Jayaswal, boiling is another popular way to prepare eggplants.
- Brussels sprouts
Even though they are a vegetable high in nutrients, Brussels sprouts are simpler to digest when cooked. Brussels sprouts taste better when roasted or sauteed, and they also go down easier on the stomach.
Thus, the next time you’re cooking, remember the advantages of cooking these veggies and steer clear of eating them raw!
