While raw vegetables are generally considered healthy, some varieties can actually be harmful or hard to digest if eaten uncooked.
Here are seven common vegetables you should always cook before eating, according to myHomebook:
Potatoes: Raw potatoes contain solanine, a toxic alkaloid that can cause nausea, headaches, and digestive discomfort. Cooking neutralizes solanine, making potatoes safe to eat.
Beans: Raw beans contain phasin, a protein that can lead to gastrointestinal issues like vomiting and cramps. Always boil beans thoroughly to deactivate this protein.
Eggplants: Like potatoes, eggplants contain small amounts of solanine, which is why they should be cooked to avoid stomach problems.
Green Tomatoes: Unripe, green tomatoes also contain solanine. Eating them raw may lead to digestive discomfort, so it's best to cook or fry them until ripe.
Asparagus: Although not toxic, raw asparagus can be tough to digest due to its high fiber content. Cooking softens the fibers, making it easier on the stomach.
Sweet Potatoes: Eating sweet potatoes raw can be difficult for digestion, as the uncooked fibers and natural enzyme inhibitors can cause discomfort. Cooking breaks these down, making them more digestible.
Rhubarb: Raw rhubarb, particularly the leaves, contains oxalic acid, which can cause nausea and, in larger amounts, kidney issues. Stick to cooking rhubarb stalks and avoid the leaves entirely.
Cooking these vegetables ensures they’re not only safe to eat but also easier on your digestive system. So, next time you’re preparing a meal, make sure to cook these veggies first!
