Note: 15 typesof home-cooked dishesor even death

Cabbage,,Tomatoes,,Sprouts,Potatoes,and tea leaves... These are common vegetables we often eat. Sometimes, we might buy more vegetables than needed and forget to use them in time.For instance, potatoes bought a few days ago were not eaten right away, only to find that they had sprouted green buds.I believe many families have faced this situation before, and have dealt with it by thinking "It's okay, let's cook and eat them quickly..."

Just likeginger,Similarly, we use ginger for seasoning; usually, it's used to remove fishy smells when cooking fish, so the quantity is not much.we usually use only a little ginger to flavor our dishes. We often wait for a long time to use the ginger after buying it.So, which vegetables should we be cautious about eating?

1, spoiled cabbage: Consuming rottencabbagecan cause oxygen deprivation leading to headaches, dizziness, nausea, and abdominal distension; in severe cases, muscle cramps, coma, and even life-threatening situations.

2, green unripe tomatoes: Unripe green tomatoes contain toxic substances called solanine. Consuming such unripe tomatoes can give a bitter taste and may cause symptoms like nausea, vomiting, and other poisoning signs. The risk is higher when eaten raw.

3, rootless bean sprouts: These are produced by applying herbicides to prevent roots from growing.The herbicides contain harmful substances that can cause cancer, birth defects, and mutations in the human body.

4, freshyellow flower: Fresh yellow flowers are extremely toxic; dried ones are not.Becausefresh yellow flowerscontain a toxin called autumn crocin, which can cause symptoms like dry throat, burning sensation in the stomach, and hematuria.Boiling fresh yellow flowers for a few minutes and then soaking them in cold water for two hours or more can remove this poison.5, sprouted green potatoes: Potatoes that have sprouted or turned green contain high levels of solanine. Consuming such potatoes can lead to poisoning.Therefore, potatoes with sprouts or green skin should not be eaten.

6, spoiled ginger: Spoiled ginger produces a highly toxic substance called coumarin.Consuming this toxin in small amounts can cause liver cell poisoning and degeneration.

7, brown centersugarcane

7|Brown-core silver ear fungus8, moldy tea leaves: Moldy tea is the result of contamination by penicillium or aspergillus. Drinking tea made from such moldy leaves can lead to symptoms like dizziness and diarrhea; in severe cases, it may cause organ failure.：

9, spotted sweet potatoes:

sweet potatoeswith black spots are caused by the infection of a fungus, which makes them toxic when eaten.10, yellowing

silver earsilver ear：

11, unfermented salted vegetables: If not enough salt is used or if fermentation time is less than 8 days, nitrite poisoning may occur.

12, discolored kelp:kelpif it turns blue when soaked in cold water, it has been contaminated with harmful substances before drying and packaging. It should not be consumed.

13, uncookedfour-season beans

14|fresh14, freshadzuki beans

can cause allergic hemolytic syndrome, leading to symptoms like weakness and anemia.