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The two most commonly discussed examples are:
Cucurbitacins are naturally occurring compounds found in cucumbers, zucchini, pumpkins, gourds, and other members of the squash family. Under certain growing conditions, such as drought, heat stress, or accidental cross-pollination with ornamental gourds, their levels can become unusually high.
When this happens, the vegetable develops an extremely bitter taste. Consuming large amounts of highly bitter squash or cucumbers has been linked to nausea, vomiting, stomach cramps, and diarrhea.
If a cucumber, zucchini, or squash tastes intensely bitter, stop eating it and discard the entire vegetable.
Potatoes naturally contain glycoalkaloids, including solanine. When potatoes are exposed to light, they may develop green patches and produce higher levels of these compounds.
Eating potatoes with high concentrations of solanine may cause digestive symptoms such as nausea, vomiting, stomach pain, or diarrhea. In rare cases involving very large amounts, more serious symptoms may occur.
To reduce the risk: