So fruit vegetables, root and bulb vegetables should be fine.
Cruciferous vegetables have a goitrogenic chemical called glucosinolates, which is reduced 87% by 30 minute boiling and discarding the water. Glucosinolates also form more toxic chemical like nitriles by for example chewing raw cruciferous vegetables.
What about stalk vegetables like asparagus or celery. Or spinach and swiss chard. Do they contain any toxins and how long to cook them?
Cruciferous vegetables have a goitrogenic chemical called glucosinolates, which is reduced 87% by 30 minute boiling and discarding the water. Glucosinolates also form more toxic chemical like nitriles by for example chewing raw cruciferous vegetables.
What about stalk vegetables like asparagus or celery. Or spinach and swiss chard. Do they contain any toxins and how long to cook them?