As for the moth-eyebrow bean, we call it lentil in many places. Of course, there are peas, kidney beans and green beans. When you hear green beans, you should know that if these beans are not cooked, they will be poisoned.

Here, let's do it again and explain why immature green beans are poisoned.

Green beans themselves contain two toxins, saponin, saponin and collagenase inhibitor, which are irritating to cell membrane and can destroy red blood cells. They are irritating to the gastrointestinal tract, causing local congestion, swelling and hemorrhagic inflammation of the gastrointestinal tract, and can cause agglutination and hemolysis of human red blood cells. Excessive use will cause human hemolytic jaundice. But these toxins are not terrible. As long as it is heated above 100℃, the green beans will be thoroughly cooked and their toxins will be destroyed. If the processing method is improper and the toxin is not completely eliminated, green beans can easily lead to poisoning after entering the human body. Some collective canteens have small pots, but there are many processed green beans, which are not evenly stirred and heated, and the toxins are not easy to remove. Some chefs like to blanch green beans in boiling water first and then fry them in oil. They mistakenly believe that heating twice is safe. In fact, it was not completely heated twice, so the toxin could not be destroyed. Some chefs covet the beautiful color of green beans, and they are afraid that green beans will become soft and not brittle after cooking, so they don't heat them thoroughly. These are the common causes of mung bean poisoning caused by insufficient heating.

How to prevent it?

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. In addition, be careful not to buy or eat old green beans, and remove both ends and pods of green beans, 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.

What should I do if I am poisoned?

(1) Patients with mild poisoning only need to lie still and rest, and drink boiled sugar water or strong tea water several times.

(2) Severe poisoning cases such as repeated vomiting, resulting in dehydration or hemolysis, should be promptly sent to hospital for treatment.

(3) The folk prescription uses licorice and mung bean soup as tea, which has a certain detoxification effect.