Fugu (Pufferfish): Contains deadly toxins if not cleaned and prepared by a trained chef.
Rhubarb Leaves: Contain oxalic acid, which can cause poisoning if eaten in large quantities.
Cassava: Contains cyanogenic glycosides, which are toxic and need to be processed to remove the toxins before consumption.
Kidney Beans: Contain lectins that are toxic when raw or undercooked.
Ackee: Contains hypoglycin A and B, which can cause vomiting, seizures, and even death if improperly prepared.
Elderberries: Raw elderberries contain cyanogenic glycosides, which are neutralized by cooking but can be toxic if eaten raw.
Almonds: Bitter almonds contain amygdalin, which can release cyanide when chewed or processed incorrectly.