Cowpeas are seasonal vegetables in summer, and many people prefer to eat cowpeas in normal times, but those who have eaten cowpeas know that it takes a long time to cook them if you want to fry them thoroughly. If cowpeas are not fried and eaten directly, it will not only affect the taste of the food, but also may have some adverse effects on the health of the body.

Cowpeas contain high nutritional value, not only rich in vitamins and minerals, but also contain a lot of protein and folic acid. For those who like to eat cowpeas more, you must fry the cowpeas completely when you cook the food, if it is not fried, there will be poisoning problems, so you must be a little more patient when cooking.

Cowpeas contain a large amount of saponin and phytoagglutinin, both of which can cause irritation to the gastrointestinal mucosa and can destroy normal hemolytic function and tissue cells. However, these two substances are afraid of high temperature, and if they can be sufficiently heated during the cooking of cowpeas they can be destroyed. But in the case of insufficient heating, after accidental ingestion, the problem of poisoning will occur, which will lead to abdominal pain, nausea, vomiting, diarrhea and other symptoms, and in serious cases, numbness of the limbs and vomiting of blood may also occur.

If you want to prevent cowpea poisoning, you should always fry cowpeas thoroughly before eating them. If you put the cowpeas directly in the pot to stir fry, it may take longer, it is recommended that before you stir fry cowpeas can be put in boiling water for a short time, and then fish out after the cool water before putting into the frying pan to stir fry. The best way to determine whether the cowpeas are cooked or not is that the color has changed from bright green to dark green, and they don't taste like beans.