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Potatoes -

Stick to cooked potatoes. These starchy things contain toxic compounds called glycoalkaloids that can mess up your digestive system.

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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.

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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!

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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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Chicken, pork, and beef -

Poultry, pork, and ground beef in particular should always be safely cooked, otherwise you risk food poisoning caused by bacteria such as campylobacter, clostridium perfringens, and salmonella.

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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 poisonous.

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Eggplant -

Like potatoes, eggplant also contains solanine, which is a glycoalkaloid poison. For this reason, you shouldn't eat it raw.

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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.

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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.

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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.

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Flour -

Hopefully you won't be eating a spoonful of flour any time soon, but you might be tempted by a bit of cookie dough. It turns out raw flour contains phytates or phytic acid. These bind to some minerals, not allowing your body to absorb them. Plus, raw flour may contain bacteria such as E. coli.

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Brussels sprouts -

Cooking Brussel sprouts not only greatly reduces their bitterness, but it also releases anti-cancer compounds called isothiocyanates.

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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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Rice -

Eating raw rice might not be an easy task, but in case you wanted to chew on rice, you're better off not doing so. This is because uncooked rice may contain harmful bacteria.

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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.

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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.

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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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Olives -

Olives are mostly eaten raw, but not straight from the tree. These need to be slightly cured so that they will lose some of the bitterness.

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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.

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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

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