3. Lima Beans
Lima beans offer lots of nutrition: vitamin B-6, potassium, iron, magnesium, and fiber. They also contain limarin in their raw form. Limarin is toxic. That’s not the worst news. Raw lima beans also have cyanide. A handful of raw lima beans can make you violently ill. Cook them well for ten minutes, and you’ll get the nutritional benefits of these legumes, and not the poison that can send you to the hospital.
4. Cassava Root
Another cyanide-containing veggie is cassava root. Popular in tropical countries, cassava—a.k.a. yucca—is known for its plentiful vitamin C, potassium and dietary fiber. However, it’s not well known for its poisonous properties. There are two types of this vegetable, bitter and sweet. Sweet cassava can be eaten after peeling and cooking them. Bitter cassava is more complex. To remove the cyanide in its flesh, cut the roots into small pieces, boil them and then soak ‘em. These steps will allow you to serve the nutrition, not the poison.