“Death by potato” sounds like a menu item at Denny’s, but it is actually possible. Potatoes produce a natural pesticide called Solanine, which exists at toxic levels in green potatoes. The green is caused by the production of chlorophyll, which coincides with a potato’s increased concentration of Solanine. You shouldn’t eat any green parts of a potato, including its sprouts and leaves.
Nutmeg contains myristicin, a toxic and mind-altering compound if ingested in large doses. While it is sometimes used for its hallucinogenic qualities, its intensely nasty and prolonged side effects are a strong deterrent. Consuming any more than 2 nutmegs at a time can result in severe gastrointestinal reactions, heart palpitations, and even death.
Cassava (also called Yucca), the star of many cakes and tapioca pudding cups, is also full of cyanogenic glycosides (cyanide) and is potentially deadly if improperly cooked. This poisonous tuber is actually a staple food for many countries outside the US, including many places throughout Africa and South America, and those are where concerns about improperly cooked cassava primarily lie.
Source:
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