Naturally occurring toxins in the lychee fruit have been linked to toxicity that leads to fever, convulsions and seizures.
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Ackee -- the national fruit of Jamaica -- contains the same poison as the lychee when unripe and can cause severe illness. It is usually cooked before eating.
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Starfruit contain toxins that affect the brain and can cause neurological disorders, says the National Kidney Foundation, but these are processed and removed in people with healthy kidneys.
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Cassava, also known as yucca, can be poisonous if not processed properly. The root naturally contains cyanide.
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The sugar cane crop itself is not harmful to eat, but eating moldy or dated sugar cane comes with a risk of poisoning courtesy of a common fungus.
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Two toxins in cycad plants such as the sago palm must be removed before any part of the plant can be safely eaten.
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Potatoes can be poisonous, particularly when they have sprouted or are green in color.
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Many species of beans contain the toxin phytohemagglutinin, but concentrations are particularly high in raw red kidney beans.
