1, peas are likely to be poisoned if they are not fried, because raw or undercooked peas are rich in erythrocyte agglutinin, agglutinin and saponin, which have the functions of erythrocyte agglutination and hemolysis respectively, and can produce biological effects after entering the human body, while saponin is mainly in the skin of peas, so as long as cooking time is enough, its toxicity can be eliminated, and poisoning often manifests as dizziness, nausea, vomiting and even.

2. It is rich in nutrition and has the functions of resisting cancer, enhancing metabolism, resisting bacteria and diminishing inflammation.