The green beans are immature, and the saponin in the beans will strongly stimulate the digestive tract. The beans contain thrombin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis.

Saponin is a complex component, which consists of saponin, sugar, uronic acid or other organic acids. Saponins are widely distributed in the plant kingdom, whether monocotyledonous or dicotyledonous. Saponin is an anti-nutritional substance.

Extended data:

Prevention of poisoning

The method of preventing kidney bean poisoning is very simple, as long as all kidney beans are cooked and stewed thoroughly. The quantity of each pot should not exceed half of the pot capacity. After frying in oil, add a proper amount of water, add the pot cover to stew for about 10 minutes, and constantly turn the green beans with a shovel to heat them evenly.

Also be careful not to buy or eat old green beans, and remove both ends of green beans and bean tendons, because these parts contain more toxins. Make the appearance of green beans lose their original green color, taste without bean smell and will not be poisoned. Collective canteens and catering units should prohibit the purchase, cooking and sale of green beans to prevent collective food poisoning caused by improper processing and cooking of green beans.

Baidu encyclopedia-green beans