What cold and dressed with sauce to take can result in poison vegetables?

What cold and dressed with sauce to take, can result in, poison vegetables?
Everybody knows the nutrient that the vegetables include, such as vitamin C and thiamine clan, it is apt to destroy by the cooking, grow and eat the save which is favorable to these nutrient components. But because of vegetables variety, some vegetables had better put, blanch to eat any more in boiled water; Some vegetables must be eaten after boiling very ripely.
Suitable for the raw vegetables eaten:
Carrot, white turnip, summer radish, tomato, cucumber, green pepper, big heart of a Chinese cabbage, purple bag dish,etc.. Raw had better choose environment-friendly green vegetables or organic vegetables while eating. The raw method to eat includes making the vegetable juice by oneself, add fresh vegetables appropriately some vinegar, salt, olive oil,etc. cold and dressed with sauce, strip, slice and dip in the sauce to eat etc..
Need to blanch the vegetables for a while:
The Cruciferae vegetables, the mouthfeel is better after for instance broccoli, cauliflower,etc. are blanched, it is easier to digest that they contain the abundant cellulose; Spinach, bamboo shoot, wild rice stem,etc. include oxalic acid more vegetables and had better be blanched too, because combine with calcium into calcium oxalic acid of difficult absorption oxalic acid in the intestine, interfere with human body's absorption of calcium; The vegetables of leaf mustards such as black salted turnip contain sulphur and take the place of the glucoside, water is blanched, hydrolyze, produce the volatile mustard oil, delicious, and can promote and digest and assimilate; Purslane waits for the edible wild herbs to blanch and remove dust and small worm completely, can also prevent being irritated. And the lettuce, water chestnut,etc. had better be peeled, cleaned, scalded and ate any more with the boiled water first too before growing and taking.

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