Potatoes: Raw potatoes contain solanine, a compound that can be toxic in high amounts. They should always be cooked to break down this substance.
Eggplant: Raw eggplant can be bitter and difficult to digest. Cooking eggplant helps improve its texture and taste.
Green Beans: Raw green beans can be tough and difficult to chew. Cooking them helps soften them and makes them easier to digest.
Beans: Raw kidney beans contain lectins and phytohemagglutinin, which can be toxic. They must be boiled for at least 10 minutes to neutralize these compounds.
Rhubarb: While technically a vegetable, rhubarb stalks are often treated as a fruit in culinary use. The leaves contain oxalic acid, which is toxic.
Brussels Sprouts: Raw Brussels sprouts can be tough and have a strong, bitter taste. Cooking helps soften them and improves their flavor.
Cabbage: While cabbage can be eaten raw in salads, some people may find it difficult to digest in large quantities due to its fiber content.
Winter Squash: Varieties like butternut or acorn squash are generally eaten cooked due to their hard texture. Cooking softens the flesh and enhances the sweetness.
Beets: Raw beets can be tough and have an earthy taste. Cooking them helps soften their texture and enhances their flavor.
Sweet Potatoes: While some people enjoy raw sweet potatoes, they can be hard to chew and digest.