It is believed that the head and tail of green beans contain more toxins, and both ends are often pinched off before cooking. In fact, the toxin of green beans is distributed in the whole pod and bean grain, and the toxin can not be removed only by pinching off the head and tail ends.
But as long as the green beans are cooked thoroughly, the toxin will be destroyed. When frying green beans, don't be greedy for crispy taste. Stir-fry them, and stew them for 10 minutes or more. When the green beans change from straight to soft, and the color changes from bright green to dark green, they can be cooked.
Extended data:
Shi jun, Ph.D. in Botany, Institute of Botany, Chinese Academy of Sciences, told the reporter of Life Times that green beans contain natural toxins such as phytohaemagglutinin and saponin, which will stimulate the mucosa of digestive tract, and lectin will also destroy red blood cells and blood coagulation function when it enters the blood.
After eating undercooked green beans, it can cause human poisoning reactions within tens of minutes to hours, mainly manifested as nausea, vomiting, diarrhea, dizziness and other symptoms.
In addition, green beans must be cooked thoroughly before eating, otherwise there is a danger of poisoning. The main manifestations of poisoning are nausea, vomiting, diarrhea, abdominal pain, dizziness and headache. It can be eaten by the general population, and is especially suitable for patients suffering from lumbago due to kidney deficiency, qi stagnation, hiccup, wind-temperature lumbago and other diseases.
People's Network-How to cook green beans safely? Stew for 10 minutes or more.
People's Daily Online-Green beans: Cook thoroughly to prevent poisoning.