Be careful, you should never consume these 9 vegetables raw!

When losing weight or following a healthy diet, many people prefer to eat raw vegetables, fruits and other foods. After all, eating raw vegetables is widely believed to mean eating unprocessed whole foods, which can reduce the risk of several diseases and provide more energy. But here’s a catch, not all of them are meant to be enjoyed in their raw form, as they can pose potential health risks. According to dietician and nutritionist Deepika Jayaswal, while cooking can break down tough fibers and neutralize harmful compounds, eating these vegetables raw can cause digestive problems and expose you to bacteria.

Why is eating raw vegetables bad for you?

Although raw vegetables have their place in salads and snacks, they can be detrimental to your health. Some vegetables, such as potatoes and eggplants, contain toxins such as solanine, which are removed by cooking. The expert emphasizes that raw vegetables can also harbor harmful bacteria such as E. coli in spinach or tapeworm eggs, which can cause infections and digestive problems. Cooking not only neutralizes these risks, but also improves the taste and makes them easier to digest.

9 Vegetables You Should Never Eat Raw

1. Colocasia leaves (Arbi ke Patte)

Colocasia leaves are widely used in traditional recipes. However, they may contain oxalates, an organic acid found in plants that can cause kidney stones. Proper cooking of these leaves significantly reduces oxalate levels, making them safe for consumption.

2. Potatoes

Raw potatoes contain solanine, a natural toxin that can be harmful when consumed in large quantities. It can cause gastrointestinal problems like vomiting, diarrhea and abdominal pain. Cooking potatoes at high temperatures breaks down solanine, making them safe to eat. In addition, raw potatoes can be challenging to digest and can cause discomfort, bloating or stomach cramps.

3. Cabbage

While crunchy kale adds texture to salads and sandwiches, it can harbor harmful bacteria like E. coli or Salmonella. Cooking cabbage thoroughly eliminates these potential risks.

4. Eggplant

Similar to potatoes, eggplants contain solanine, which when consumed raw can cause nausea, vomiting, and other digestive problems. Cooking eggplant not only removes solanine but also improves its flavor and texture. Popular ways of cooking it are grilling, roasting or frying.

Also read: Steamed Vegetables vs. Raw: Which is Healthier?

5. Spinach

“Despite the nutritional benefits of spinach, it can sometimes carry E. coli bacteria that cause stomach cramps and other digestive problems. “Cooking spinach inhibits the growth of E. coli bacteria and releases more nutrients for your body to absorb.” Jayaswal says.

6. Broccoli

Broccoli is nutritious, more easily digested, and its nutrients are better absorbed when cooked. Lightly steaming or roasting broccoli preserves its nutritional value while reducing the risk of digestive problems such as gas and bloating. However, it can also be consumed raw in small quantities.

7. Capsicum

Capsicum may occasionally deposit unwanted elements such as chemical residues or tapeworm eggs in their seeds. Cooking capsicum helps reduce these residues and makes them safe for consumption.

8. Eggplant

Raw eggplant contains solanine, similar to potatoes, which can cause stomach upset. Cooking eggplants neutralizes solanine and enhances their delicious flavor. Another common method for preparing eggplant is boiling, Jayaswal.

9. Brussels sprouts

Brussels sprouts are a nutrient-dense vegetable, and cooking them makes them easier to digest. Roasting or roasting Brussels sprouts not only enhances their flavor but also makes them easier on the stomach.

Also read: These 7 foods are best eaten raw, so you don’t need to cook them

So, the next time you prepare a meal, consider the benefits of cooking these vegetables and avoid eating them raw!