Some everyday foods can be dangerous—or even deadly—if not prepared correctly. Cassava, a South American staple, contains compounds that release cyanide and must be soaked and thoroughly cooked before eating.

Starfruit is harmless to most but contains neurotoxins that can be fatal for people with kidney disease, even in small amounts.

Cherry pits, bitter almonds, and apple seeds also have cyanide-producing compounds. Swallowing a few seeds usually isn’t harmful, but large amounts can be toxic.

Green potatoes, when exposed to light, produce solanine, a poison causing nausea, headaches, and nerve damage.

Raw cashews and mango skin contain urushiol—the irritant in poison ivy—that can cause painful allergic reactions.

Seafood lovers should be cautious with pufferfish (fugu), which contains deadly tetrodotoxin and must be prepared only by trained chefs.

Even spices like nutmeg can be risky; in large quantities, it causes hallucinations, dizziness, and seizures.

Other plants—elderberries, rhubarb leaves, and raw kidney beans—contain toxins harmful if not cooked properly.

Knowing these risks helps keep meals safe and prevents accidental poisoning.