The FDA's safe limit is 20–25 milligrams per 100 grams. Furocoumarins, present in citrus and other plants, increase after UV exposure and can be phototoxic. Hydrogen cyanide, in raw cassava and bamboo shoots, can be lethal at 0.5-3.5 milligrams per kilogram of body weight. Lectins in beans cause severe gastrointestinal distress unless properly soaked and boiled.
Oxalic acid in rhubarb leaves can lead to poisoning, and cucurbitacins in bitter zucchini can cause digestive issues. Despite these dangers, plants are generally safe when consumed with care. Proper selection, processing, and cooking reduce toxin levels. The FDA advises a maximum daily intake of 1.31 milligrams of furocoumarins.
Awareness of individual susceptibility and cooking methods is crucial, especially for vulnerable populations like children and the elderly. While natural toxins exist, the benefits of consuming fresh vegetables and fruits far outweigh the risks. They can lower the chances of cancer, heart disease, obesity, and diabetes. It's essential to be mindful of intake and observe any adverse effects after consumption. Remember, knowledge and caution are key to enjoying the nutritional wealth of plants safely.
PMG Engineering Private Limited
1504, 15th Floor, Office Tower Logix city center
Web: www.pmg.engineering
LinkedIn: [ Ссылка ]
Instagram: [ Ссылка ]
