Vegetables to avoid eating raw: Safety tips for a healthier diet

Healthy eating can sometimes be confusing. On one hand, we know that frying, boiling, or baking vegetables results in losing some unique health benefits. On the other hand, we know that not everything can be consumed raw; sometimes, thermal processing ensures safety and prevents stomach issues.

How can one navigate these rules? The best solution seems to be memorising a list of vegetables that cannot be eaten raw. Alternatively, you can save this article for reference. We aim to include all the vegetables that, when consumed raw, can pose serious health risks. Here is the list.

We have presented these specific vegetables in a bullet-point list to make it easier to remember. Please read, absorb, and remember. It is essential!

• Potatoes. This might seem obvious, but try telling that to a student looking to avoid school! Raw potatoes contain solanine, which can cause fever, persistent vomiting, dizziness, and even breathing problems.
• Aubergines. These healthy vegetables also contain solanine, so they should be cooked first. They also taste excellent when fried in batter.
• Legumes. Beans, broad beans, soybeans, lentils, and others. They are hard to digest and contain phytates, which disrupt the absorption of minerals. It is advisable not only to cook them but also to soak them beforehand.
• Pumpkins. Although some pumpkins are edible raw, it is better not to overdo it. Pumpkins contain goitrogens, which reduce the thyroid's absorption of iodine.
• Tomatoes—some of them. Eating unripe tomatoes raw can lead to problems. These vegetables are rich in tomatine, which can result in food poisoning if ingested.

Remember this short list and never forget it. Your health depends on it!