Toxic.

In order to prevent poisoning, the Dutch beans can be blanched in boiling water or stir-fried in hot oil before eating, until the color is ripe, can be safely eaten.

Holland beans refers to peas in the soft pods of peas, also known as food pods of peas. Holland beans to enhance the body's metabolic function has a very important role, is the main consumption of Western countries, one of the varieties of vegetables.

Because of its high nutritional value, delicious flavor, and has a slow aging, beauty and health care functions, in the United States, Canada, Australia, Singapore, Malaysia, Hong Kong and other markets are very popular. As the Dutch beans are easy to process, storage, transportation, is also a very promising export of foreign exchange earnings one of the special varieties of vegetables.

Extended information

Holland beans throughout the growing period require more water. During seed germination, if the soil moisture is insufficient, the seeds cannot absorb water and expand, which will greatly delay the seedling emergence period. The seedling stage can tolerate some dry climate. If the air humidity is too low during the flowering period, it will cause flower and pod drop. In the pod growth period if the high temperature and drought, will make the pod fiber early hardening, premature maturity and reduce the quality and yield.

So, in the Dutch beans throughout the growing period, there must be an adequate supply of water in order to grow vigorously, pods large grain full, quality and quantity. However, it is not waterlogged, if the water is too large, the seed is easy to rot seeds after sowing, the seedling is easy to rot the roots, the growth period is easy to disease.

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