In our daily lives, vegetables are indispensable ingredients for our cooking. They are rich in vitamins and calcium, which provide our body with essential trace elements, safeguard our health, replenish the water needed by the body, promote metabolism, and replenish us with essential vitamins and nutrients.

Vegetable intake has significant benefits for both skin and sleep, especially for children and the elderly. However, what may not be clear is that some of the common vegetables we use in our daily lives are not suitable for consumption in some cases. If we ignore this, direct consumption may cause harm to the body. Let's take a look at these things.

First of all, fungus that has been soaked for a long time should not be eaten

Fungus is a common delicacy in daily life, which is not only delicious but also highly nutritious. Whether it's stir-fried or coleslaw, it's all very delicious.

As a dry product, fungus needs to be soaked before it can be eaten. But did you know that long-soaked fungus produces toxins?

Usually, the fungus itself is not toxin-free. However, if soaked for too long, it can bind to bacteria in the air to produce toxins such as aflatoxin. Therefore, if the fungus has been soaked for a long time, do not eat it again. Similarly, if the fungus is left out for more than four hours, try not to eat it again.

Secondly, undercooked beans and lentils

Beans and lentils are rich in vitamins and nutrients that are great for our body. They are rich in protein, which is very suitable for people who are losing weight and is not easy to cause weight gain.

However, foods such as beans and lentils are not suitable for simple cooked consumption and are more suitable for simmering because of their higher temperature requirements. These foods contain phytoerythrocyte lectins, which must be adequately heated to be inactivated. Otherwise, the human body may experience symptoms such as nausea and vomiting.

Finally, the seemingly boiling soy milk

Soy milk is a common drink that many people drink for breakfast. It has a long history and has been a part of Chinese food culture since ancient times. Soy milk is made from ground soybeans, which is rich in protein, easy to absorb by the human body, and has high nutritional value. The price is close to the people, and it is a kind of food with national characteristics.