Hazard:
1. Some wild vegetables that need to be soaked, such as spinach and garlic, are slightly toxic. This wild vegetable must be soaked in clear water for more than two hours before cooking.
2. Don't eat wild vegetables that have been left for a long time. Wild vegetables are not only stale after being stored for a long time, but also have greatly reduced nutritional components and poor taste.
3, wild vegetables that should not be eaten more bitter wild vegetables taste bitter and cool, and have the effect of detoxification and fire, but excessive consumption will damage the spleen and stomach. Grey vegetables, amaranth, etc. Contains substances that may cause allergies. Sunlight exposure after eating can induce solar dermatitis. Pteridium aquilinum contains carcinogens, and eating more is more harmful. Eating more Artemisia will cause gastrointestinal bleeding.
4. Wild vegetables that are not suitable for cooking Some wild vegetables should be eaten raw, such as chicory and dandelion. The best way to eat is to wash the dipping sauce and eat it raw. There are also some bitter wild vegetables, which are sweet in life, sweet in bitterness, refreshing and refreshing, and can't be swallowed when cooked.
Nutritionally, the vitamin content of most wild vegetables is higher than that of ordinary vegetables. The carotene content of dozens of wild vegetables, such as slanting head vegetables, goat milk vegetables and bowl flowers, is much higher than that of carrots and spinach that we often eat. In addition, the dietary fiber content of wild vegetables is richer than that of ordinary vegetables, which has a good effect on removing pollutants from the body, treating constipation and preventing colon cancer.