Raw vegetables retain their nutrients and enzymes, eating them that way is frequently recommended as a healthy alternative. Nevertheless, not all vegetables can be eaten raw. Some vegetables contain organic substances that, if improperly prepared, might be dangerous. Ayurveda expert Dr. Dimple Jangda said some vegetables are “home to parasites and bacteria like E coli or even tapeworms and tapeworm eggs.” Here are a few vegetables that you should never consume raw:
Colocasia leaves: Dr Jangda recommends blanching them before consumption. “The same rule applies to spinach and kale. Blanche them in hot water because they’re linked to high oxalate levels, which reduces when you blanch it,” she said. They also contain oxalate compounds which can cause severe irritation in the throat, among other harmful effects.
Cabbage: She said, “Some of these tapeworms have survived some of the harshest insecticides and pesticides, so your vegetable washes are too mild for them.”She advises blanching cabbage in hot water before cooking it well.
Capsicum: While capsicum or bell peppers can be consumed raw, it is suggested to remove the crown, deseed and run it under water. The seeds can be home to tapeworm eggs which survive inside the fruit.
Aubergine: It has a substance called solasonine, which is bitter and can be dangerous if ingested in excessive quantities. Solasonine is broken down during cooking to make foods safe for ingestion.
