Holland beans are a variety of vegetable plants that are often seen on household tables. Generally raw or fried way of cooking is very good, but half raw half cooked Dutch beans are very easy to let people eat out of the symptoms of food poisoning, so be very careful. You can distinguish whether the Dutch beans are fried through the degree of softness and hardness, color changes.

1, toxic

Dutch beans are not cooked will not be toxic, like a lot of people in North America eat Dutch beans. Therefore, some people are curious about the Dutch beans are not cooked toxic, the answer is yes. The answer is yes. Dutch beans are non-toxic when fully cooked and crunchy, but the use of uncooked Dutch beans has a great chance of poisoning.

2, toxic reaction

Eating uncooked Dutch beans is a reaction of food poisoning. Specifically manifested as vomiting, diarrhea, and accompanied by symptoms of abdominal pain. More serious is the dehydration reaction, such as dry mouth and tongue, diarrhea. Lower blood pressure, thinner pulse and even shock are the more serious reactions. Be sure to seek medical attention in time to ensure life safety.

3, distinguish between cooked and raw Dutch beans

Dutch beans fried not fried, you can judge and identify by some methods. Bean stick from the support to wilt weak, the color from bright green to dark green, eat up the smell of beans, then prove that the Dutch beans have been fully mature. Boiling water blanched through or hot oil stir fry, until the color is cooked through, can effectively avoid poisoning.

4, Dutch beans effect

Dutch beans have a high nutritional value, which is rich in a large number of high-quality protein components, which can improve the immunity of the human body function. Holland beans in the crude fiber can promote peristalsis, clean intestinal tract. Containing vitamins original composition, can play light spot removal, moisturize the skin effect, so that the human skin looks more youthful.