Because the uncooked bean curd has saponin components, saponin has a strong stimulation of the digestive mucosa, triggering local congestion, swelling and hemorrhagic inflammation, causing a toxic reaction. The bean lectin is a glycoprotein, mainly in the bean seeds, containing 2% to 10%, the blood cells have agglutination, can be combined with specific receptors on the surface of the small intestinal epithelial cells, affecting the digestion and absorption of proteins. And saponin is a secondary metabolite alkaloids, mainly in the pods of the bean horn, the digestive mucosa has a strong irritation, causing swelling of the digestive mucosa and hemorrhagic inflammation, and hemolytic effect on red blood cells such toxins, saponin at 100 ℃ or more to destroy. Prevention of bean poisoning methods are.
1. oil fried beans first soaked in water for a few moments or pre-cooked in boiling water for a few minutes, discard the water and dry, and then fry with hot oil fried through.
2. Stewed bean curd This method is best suited for cold days after fall. Choose a larger bean curd, first fry the bean curd in a rapid fire, soften the color, add water, and other stew stewing seasoning for more than 30min.
How long should I simmer string beans?
Because bean curd contains a toxin that needs high temperature to be destroyed, it must be heated well and cooked, or heated for more than 10 minutes to ensure that the bean curd is cooked through, and the harmful substances will be decomposed into non-toxic substances. Therefore stewed bean curd must be stewed until it does not have its own green, darker color, soften before you can get out of the pot.
Nutritional value of bean curd
Bean curd is rich in vitamins B, C and plant protein, can make people's minds quiet, regulating the digestive system, eliminating the chest and diaphragm fullness. Chinese medicine also believes that the bean curd has the prevention and treatment of acute gastroenteritis, vomiting and diarrhea, quench the thirst of the spleen, the efficacy of the qi and jin. And bean curd is sweet and flat in nature, has the effect of tonifying the kidney and stopping the belt, especially suitable for weak spleen and stomach caused by food accumulation, bloating, and kidney deficiency spermatorrhea, leucorrhea increased consumption.
Modern society, environmental pollution, when the body produces too many free radicals or remove too slow, it will accelerate the body's aging and induce many diseases. Studies have shown that long bean has a strong scavenging effect on hydroxyl radicals, which may be related to its high content of carotene, vitamin E, ascorbic acid, trace elements selenium. The results of comparative studies show that long bean curd (e.g. cowpea) has a stronger scavenging ability for hydroxyl radicals than short bean curd.