Dangerous, Do not Eat This Food without Cooking

There are some good food ingredients consumed raw and not. Some foods still have anti-nutritional compounds while still in a raw state. These anti-nutritional compounds include antivitamin, antiprotein and antimineral. Some foods also have toxic substances and active substances that depend on the heating process.

Food ingredients that contain anti-nutritional compounds, toxic substances to these active substances need to go through the heating process before consumption. Here are some such ingredients as expressed by nutritionist Rita Ramayulis.

Antivitamin: Egg, Corn and Fish

Raw eggs contain an antivitamin called avidin. If consumed, avidin will inhibit the absorption of B1 and Biotin in the body. Avidin content in eggs can be removed through the heating process.

In contrast to eggs, corn contains antivitamin substances called niacinogen that can inhibit the absorption of vitamin B3. Niacinogen in corn can also be eliminated through heating process.

Another antivitamin substance called thiaminase can be found in raw fish. If taken, thiamine can inhibit the absorption of vitamin B1. The heating process can eliminate the thiaminase content in fish.

Antiprotein: Potatoes and Peas

Potatoes have an antiprotein substance called antiproteinase that can inhibit the action of protein-breaking enzymes. While the type of legumes have antiprotein substances called antitripsin which can inhibit proteolysis. Both types of antiprotein substances can be removed through the heating process.

Antimineral: Green Tea, Nuts and Tubers

Antimineral substances called tannins can be found in green tea. Tanin that can inhibit the absorption of iron in the body because the polyphenol compound is able to bind iron. Tannins can be removed through the heating process.

On the other hand, legumes like peanut beans contain an antimineral substance called phytate. The existence of phytate can bind iron as well as disturb the availability of calcium, copper, zinc and selenium. Fitat can also be removed through the heating process.

In tubers such as cassava, there is an antimineral substance called goitrogenik. Goitrogenic substances can interfere with the production of thyroid gland hormone thereby potentially causing mumps. Like other antimineral, goitrogenic substances can also be removed through the heating process.

Toxic Substances: Solanin, Cyanide and Nitrate-Nitrite

Solanin is a group of glyoalkoloid toxins that can be found in green potatoes, green tomatoes and potatoes exposed to much sunlight. The highest content of solanin found in the skin. Solanin can not be lost just by heating. Pre-heating treatments should also be considered, such as storage at cold temperatures and refreshing.

Cyanide (HCN) can be found paca nuts, tubers and fruit seeds and bamboo shoots. Like solanine, cyanide can not be removed only by heating. Pre-heating treatment should also be considered such as washing, boiling and removing boiling water.

Nitrate-Nitrite is essentially not found naturally in foodstuffs. However, Nitrates are usually added to meat.

"Toxic substances can also be lost by being heated," Rita continued.

Active Substances: Allicin, Lutein, Sulforafane, Ferric Acid, Lycopene, Falkarinol and Chlorophyll

Active substances in plant foods are not nutrients. Therefore, not taking active substances will not harm the health of the body. Conversely, the intake of active substances can provide many health benefits including benefits in the prevention of disease. However, some active substances can not stand with high heating and others are activated only when heated.

Allicin is a bioactive compound that can be found in garlic. Unfortunately allicin can be damaged if heated. To work around it, the onions need to be chopped and silenced first so that the enzyme is active and can survive when heated.

Lutein is also an active substance that can be found in spinach. The content of lutein in spinach can increase when heated.

Sulforafane active substances contained in broccoli susceptible to damage if heated. Therefore, broccoli should only be steamed in a short time. Chlorophyll in green vegetables also can not stand with high heating, therefore green vegetables should not be treated with high temperatures and in a long time.

On the other hand, feluric acid in maize, falkarinol in carrots and lycopene in tomatoes will be activated when heated. Rita says the lycopene on the tomato has been active is if the tomato skin looks open or broken when heated.

"Boiling water, enter the tomatoes, not up to a minute will usually experience skin breakdown," said Rita.