How poisonous is eggplant?

Eating a lot of raw eggplant, pickled eggplant, and the more bitter the eggplant, the more likely you are to get food poisoning.

Toxic substances in eggplant

Eggplants contain quite a lot of poison from the stems and leaves to the fruits. Every part of the plant can have a little poison. The more bitter the eggplant, the more poisonous it is.

Eggplants contain a lot of solanine, which can cause poisoning when eating too much eggplant, especially raw or pickled eggplants.

Eggplants contain two basic types of poison: alkaloids and solanine, of which solanine in raw eggplants is many times higher than in ripe fruit. Solanine is the poison found in green sprouts or green areas of potato skin.

Although the solanine content in eggplant is very small, it can cause digestive disorders and affect the nervous system, and in severe cases can lead to death.

Scientists have shown that the amount of solanine in the body is from 2-5mg/kg of body weight, the body begins to show signs of poisoning, 3-6mg/kg of body weight will cause danger to the body.

In fresh eggplant, the solanine content is 5-10 times higher than the safe level. Therefore, eating a lot of fresh eggplant can easily cause poisoning. When cooked or pickled, the poison in eggplant will decrease. Therefore, you should not eat raw or pickled eggplant.

Symptoms of eggplant poisoning

Symptoms of eggplant poisoning include: nausea, diarrhea, stomach cramps, dry throat, headache and dizziness, hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia.

Symptoms usually appear within 8-12 hours of consuming the food, but can also occur within 30 minutes of eating foods high in solanine.

Who should not eat eggplant?

According to folk experience, when the body has just recovered from 5 diseases, or is sick (cold, diarrhea...) eating eggplant will make the disease worse. Therefore, people who have just recovered from illness, pregnant women and women after giving birth need to be careful when eating eggplant.

Women who eat a lot of salted eggplant after giving birth will have a negative effect on milk production. Both mother and child may cough, have poor blood circulation, and may have aches and pains.

Be careful when combining with cold foods, should eat with warm spices such as garlic, chili, lemongrass... People with glaucoma should not use.

According to suckhoegiadinh