Vegetables can be deadly

Vegetables have loads of benefits attached to them. They contain vitamin, minerals and even some protein so there is nothing wrong with eating them, right? Well, it's okay to take them but some of them are poisonous and have to be prepared a certain way.

Today, we're going to look at 10 harmless looking vegetables that can potentially kill if not prepared properly.

1.Yucca (Cassava): Contains cyanide; requires soaking before consumption.This root is one of the most drought-resistant crops in the world and they are also resistant to pests unlike the potato because of a chemical that resides in its genes: Cyanide. The bitter variety of cassava has one of the most concentrated doses of cyanide that can kill a fully-grown adult human if not prepared properly and carefully. That is why it is advised that, before cooking or consuming cassava, they should be soaked for at least a few hours to get rid of the lethal toxin.

2. Nutmeg: Contains myristicine, which can cause dizziness, headaches, and hallucinations if consumed in large quantities.One of the most popular spices in the world, nutmeg is used in practically any dish as an ingredient. However, this spice is also known to contain myristicine which is a psychoactive chemical that is known to cause dizziness, headaches, and hallucinations. Consuming too much may cause vomiting and sweating akin to extreme food poisoning. Though these effects may not be as lethal, the amount of discomfort that you can experience from it may be enough to put you off for awhile.

3. Rhubarb: Leaves contain oxalic acid, which is highly toxic. It is a popular ingredient in desserts and pastries, Rhubarb stalk resembles that of red-coloured celery. While it may seem harmless as its stalk, rhubarb leaves are a different story. Containing a chemical called oxalic acid, rhubarb leaves are extremely toxic and can cause convulsions, comas, and kidney problems. Consuming four to five pounds of rhubarb leaves can shut down your kidneys and cause death. That is why when these leafy vegetables are being prepared, the leaves are chopped off and thrown away.

4. Tomatillos: All parts except the fruit are poisonous; must be washed thoroughly. Tomatillos grow inside a thin, paper-like layer of leaves that resemble a lantern. Once the tomatillo is ripe, these leaves dry up and fall off, revealing the popular fruit. Though whether or not the unripe fruit is harmful to humans is still being debated on, all its other parts including the lantern, leaves, and stem are extremely poisonous when consumed which is why the fruit should always be thoroughly washed before serving.

5. Wild Mushrooms: Some varieties, like the Death Cap, are extremely toxic. Mushrooms are one of the most popular ingredients that people have been using to cook for hundreds of years. Despite this though, mushrooms are among the most toxic fungi on the planet especially if you do not have a well-trained eye to spot which ones can be eaten and which ones cannot. Store bought mushrooms are, inarguably, the safest ones that you can eat. However, there is a growing popularity of foraging for wild mushrooms and, without proper understanding of these fungi, you may end up picking up the aptly named Death Cap Mushroom that can kill a full grown adult.

6. Lima Beans: Contain limarin, which is toxic unless boiled for at least 10 minutes. It contains a product called limarin, Lima Beans can be a dangerous addition to your salad that can make you terribly sick. A handful of these beans are known to cause vomiting and extreme abdominal discomfort especially when eaten raw. To make sure that it is safe to eat, these beans need to be boiled and cooked for at least 10 minutes. While it may have harmful toxins when it is raw, preparing and cooking them properly will release minerals that are beneficial to the body.

7. Red Kidney Beans: Contain lectin, which is harmful unless beans are soaked and boiled properly.Unlike the lima bean, Red Kidney beans are much more toxic if not prepared the right way. These beans contain the toxin lectin. Lectin is a toxin that prevents stomach cells from repairing and healing themselves. On a microscopic level, lectins actually destroy cells. Consuming as little as five raw beans can give you intense stomach discomfort and nausea; having more than that can even lead to death. What’s even scarier is that if the beans are boiled or cooked with other ingredients, the toxins have the potential to transfer and contaminate the other ingredients which is why red kidney beans need to be prepared separately and boiled to at least 10 minutes to remove its deadly toxins. In other cases, the beans needs to be soaked in water for at least 5 hours to make sure that all the toxins have been washed out.

8. Chia Seeds: Can expand and cause choking if consumed dry. This vegetable is a good source of fibre and protein as well as a good dose of Omega-3. Since chia seeds can easily be included in any diet, there are a lot of ways to consume them the right way and a lot of ways to consume them the wrong way. Chia seeds have an extraordinary way of absorbing 27 times their dry weight in water. This means that, through hydration, these small seeds can expand into a jelly-like substance. Most people who consume chia seeds usually include them in juices and smoothies. However, in rare cases, consuming dry chia seeds can cause them to get lodged in the throat and expand as it absorbs fluids like saliva, blocking the esophagus that may lead to choking. Before consuming chia seeds it really advisable to soak them in water for a few minutes and allow them to expand.

9. Kale: Raw kale can interfere with thyroid function and cause digestive issues. It provide similar health benefits as broccoli and brussel sprouts. In many parts of the United States alone, this vegetable is being enjoyed in salads or as a smoothie. However, it has been recently discovered that consuming kale in raw form, such as in vegetable smoothies, may have more negative effects than positive ones. Hypothyroidism, a condition where the thyroid is not able to produce enough hormones that can lead to slowed metabolism, joint pains, and even heart disease, is one downside to consuming raw kale. Aside from that, the human digestive system has a hard time breaking down raw kale which may result in stomach discomfort especially if eaten in excess. The solution to this is cooking kale. While some vitamins and minerals may be lost once kale is cooked, it is definitely one of the safest ways of introducing it into the body without having it cause damage.

10. Potatoes: They produce solanine when green or sprouting, which is toxic.It is one of the staples of the American diet and, in fact, one of the most popular vegetables around the world. They can be prepared in different ways: boil them, mash them, steam them, fry them, potatoes are pretty versatile. However, potatoes can be lethal to humans. When potatoes turn green, they begin to produce the toxin called solanine which, when consumed, can cause severe digestive problems and even death. The toxin develops inside the vegetable as it matures or when exposed to sunlight over a period of time. That is why they are always kept in a cool, dark place. Despite that, however,if kept overtime, potatoes will eventually turn green and sprout - a signal for you to throw them out or plant them instead of cooking them.