Foods you should never eat raw
There are many foods that can be eaten raw. In fact, some foods should be consumed this way. This is, however, not the case for every food in our diets. Some of these might not taste as good raw, while others might be difficult to digest, and others still might even kill us!
In this gallery, we bring you a list of foods that should be consumed cooked rather than raw. Click on to learn all about them.
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Potatoes
Stick to cooked potatoes. These starchy things contain toxic compounds called glycoalkaloids that can mess up your digestive system.
Rhubarb leaves
There’s a reason why we eat the stalks and not the leaves. Rhubarb leaves contain oxalic acid, which makes then toxic, so always discard them. Though you can eat the stalks raw, they will not taste great, so it’s best to cook them.
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Lima beans
These legumes contain a compound called linamarin, which turns into cyanide. Fortunately, cooking lima beans makes them safe to eat.
Red kidney beans
Eating just four or five of these raw can really hurt you. Red kidney beans contain lectins, which can cause severe gastrointestinal distress. These are destroyed during the cooking process.
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Wild mushrooms
While most mushrooms you will find in the supermarket are safe to eat raw, it’s not advisable to eat wild mushrooms without cooking them. Also, mushrooms taste a lot better when cooked!
Eggs
Eating raw eggs can make you really sick. This is because they may be contaminated with salmonella bacteria. The only way to ensure they’re safe to eat is by cooking them thoroughly. Plus, some nutrients, such as protein, are not as digestible if consumed raw.
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Cassava
Similar to lima beans, raw cassava also contains unsafe levels of cyanide.
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Elderberries
Not every edible berry should be consumed raw. This is the case of elderberries, which should be boiled before consumption. These contain glycoside, which converts into cyanite and is therefore poisonou
Elderberries
Not every edible berry should be consumed raw. This is the case of elderberries, which should be boiled before consumption. These contain glycoside, which converts into cyanite and is therefore poisonou
Pufferfish
Eating pufferfish is a bit of a gamble, even when cooked. It contains a toxic compound called tetrodotoxin. This poison is not destroyed via cooking, so the parts of the fish that contain the toxin must actually be removed.
Sprouts
Pathogenic bacteria such as E. coli and salmonella can contaminate seeds even before they grow, so eating raw sprouts can be risky.
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Bitter almonds
Bitter almonds are not available in many countries, including the US, but this is not the case for every nation across the globe. This variety contains prussic acid, aka cyanide.
Milk
Raw milk is not the safest thing you can drink, as it can contain numerous germs. Pasteurized milk is a much safer option.
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Honey
Raw honey may contain spores of a bacterium called Clostridium botulinum, which produces harmful toxins. This is particularly dangerous for young children and pregnant women.
Honey
Raw honey may contain spores of a bacterium called Clostridium botulinum, which produces harmful toxins. This is particularly dangerous for young children and pregnant women.
Brussels sprouts
Cooking Brussel sprouts not only greatly reduces their bitterness, but it also releases anti-cancer compounds called isothiocyanates.
Broccoli
While is not poisonous as such, your digestive system will be able to process broccoli much better when it’s cooked.
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Cauliflower
Like broccoli, cauliflower is also better digested (and also tastes better) if cooked, so you might want to avoid eating it raw.
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Green beans
Green beans are rich in lectins, which can cause significant gastrointestinal discomfort. Cooking these will reduce the amount of lectins.
Asparagus
While asparagus may be eaten raw, chewing through the stalks might not be an easy task.
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Kale
Kale can be safely eaten raw, for instance as part of a salad. Though it may inhibit the uptake of iodine, which can be detrimental for people who suffer from thyroid problems.
Cabbage
This cruciferous vegetable is great, but it’s not one you’d want to eat raw. This is because it can be hard to digest for some people.
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Spinach
Spinach is often added to salads, and while it’s safe to eat raw, cooking it will allow for a better absorption of iron and calcium.
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Zucchini
Zucchini doesn’t necessarily need to be cooked before it’s consumed, but doing so will reduce its bitterness.
Tomatoes
Sure, you might love your raw tomatoes, but cooking them will help release all the goodness in them, including lycopene.
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Pumpkin
There are many delicious cooked pumpkin recipes. Raw pumpkin is a lot more fibrous and bitter than its cooked versions.
Sources: (Eat This, Not That) (Mashed) (Taste of Home)
See more: How to avoid food poisoning