Kidney beans, lentils, long beans, fresh daylily, etc. Kidney beans and lentils contain saponin and phytohemagglutinin. If it is not cooked, it is easy to cause symptoms of food poisoning such as nausea, vomiting and numbness of limbs. It is suggested to remove the tips and filaments at both ends of beans, soak them in water for 5 minutes, and then blanch them in boiling water for 5 minutes to make them lose their original green color. In addition, colchicine contained in fresh day lily is also easy to cause poisoning. It is recommended to cook for 5 minutes before cooking. ?
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In addition, green leafy vegetables such as Toona sinensis, spinach and celery. Fresh vegetables just picked have little nitrite content, but the nitrite content will reach the highest after 3 days at room temperature or 5 days in the refrigerator. I suggest buying vegetables now. Nitrite can react with amine, an intermediate metabolite in protein, to produce nitrosamine, a carcinogen. Long-term small intake may also be harmful to health. Because nitrite is easily soluble in water, more than 70% of nitrate and nitrite can be removed by boiling water, and green leafy vegetables can be cooked for 5 ~ 10 second. ?
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