Many people think that most of the poisonous plants are strange wild plants, but in fact, there are some edible plants such as common food crops, oil crops, vegetables and fruits in daily life that may also cause poisoning factors. Here are a few common edible poisonous plants. 1, cassava Although the tuber of cassava is rich in starch, but its whole plant parts, including roots, stems, leaves contain toxic substances, and fresh tubers are more toxic. Therefore, when consuming cassava tubers must be careful. Cassava contains toxic substances as linseed bitter glucoside, if you ingest raw or uncooked cassava or drink its soup, it may cause poisoning. The reason is that linseed bitter glucoside or linseed bitter glucosidase by stomach acid hydrolysis to produce free hydrocyanic acid, thus making the human body poisoning. A person who consumes 150-300 grams of raw cassava can cause poisoning and even death. To prevent cassava poisoning, you can peel cassava before consumption, soak potato flesh with clean water to dissolve cyanogenic glycosides. Generally soak about 6 days to remove 70% of the cyanogenic glycosides, and then heated and cooked, can be eaten. 2, sprouted potatoes potato is one of the vegetables often eaten on the family table, but it contains toxic ingredients lycopene (potato toxin, lobotoxin), the whole potato plant contains this toxin, however, the content of different parts, mature potatoes less, generally do not cause poisoning, while the potato buds, flowers, leaves and tubers in the outer layer of the skin but contains high lycopene, potato shoots part of the toxin even higher than The fleshy part of the potato is even dozens to hundreds of times higher. Immature green potatoes or potato tubers with black spots due to improper storage contain extremely high levels of toxic substances. To prevent potato poisoning, we can store potatoes in a dry, cool place to prevent sprouting. When eating, if you find sprouting or flesh is black and green, it is best not to eat. 3, green vegetables green vegetables such as water chestnuts, gray vegetables and other wild vegetables contain a lot of nitrite. If the body ingests too much nitrite, it can oxidize the normal hemoglobin in the human body into methemoglobin, in addition, nitrite can also prevent oxygen release from oxyhemoglobin, thus causing hypoxia in the tissue organism and causing poisoning. So, what can be done to prevent nitrite poisoning? In fact, it is very simple, must let the family eat fresh vegetables, cooked vegetables should not be long boring storage, pickled vegetables should be in the pickled after a month of washing before consumption. 4, yellow cauliflower yellow cauliflower, also known as golden needle cabbage, is one of the favorite dishes. But cauliflower contains colchicine, if the human body after the intake of colchicine, will be oxidized in the human tissue, generating dicoccicine. Colchicine is a highly toxic substance that can poison the human gastrointestinal tract and urinary system, posing a serious threat to health. An adult who consumes 50-100 grams of fresh cauliflower at a time can cause poisoning. To prevent fresh cauliflower poisoning, you can boil fresh cauliflower in boiling water for a few moments and then soak it in water to remove most of the water-soluble colchicine. You can also boil fresh cauliflower, cook it thoroughly, and then cook it for consumption. 5, cruciferous vegetables Cruciferous vegetables include rape, mustard, radish, etc. Most of these vegetables contain mustard oleoresin, which is a toxin that can prevent human growth and development and cause goiter. Different vegetables, or different parts of the same vegetable containing mustard oil glucoside content also varies greatly, if not handled properly, may cause people to develop goiter, metabolic disorders, symptoms of poisoning, and even death. So, how to deal with this kind of vegetables? In the cooking of such vegetables, available boiling water first blanching before consumption. 6, beans If the beans are not cooked, beans in the saponin will strongly stimulate the digestive tract, and beans contain coagulants, with the role of blood clotting. In addition, the beans also contain nitrite and trypsin, which can stimulate the human gut and make people food poisoning and gastroenteritis symptoms. In order to prevent the occurrence of seasonal bean poisoning, be sure to cook the seasonal beans thoroughly, cooked. 7, fava beans fava bean seeds contain nestle alkaloids, human consumption of this substance, can cause acute hemolytic anemia (fava bean yellow disease). Spring and summer when eating green fava beans, if improperly prepared, often make people poisoning phenomenon. And generally after eating raw fava beans 4 to 24 hours after the onset. In order to prevent the emergence of fava bean poisoning, it is best not to eat fresh young fava beans, and must be cooked before consumption.