Green beans with a green appearance and crisp texture are one of the vegetables that foodies love to order when eating at buffets. However, there has been a rumor on the Internet recently: "Will you be poisoned if you eat undercooked kidney beans?" , nutritionists said that raw green beans contain toxins and may cause food poisoning if not cooked. It is recommended that when cooking green beans, blanch them first and then stir-fry them, so that you can eat them safely and healthily. Raw green beans contain two toxins, saponins and hemagglutinin. Eating undercooked green beans can indeed cause symptoms of acute food poisoning.

Raw green beans contain toxins and may cause food poisoning if not cooked

Regarding the Internet rumor that "eating uncooked green beans can cause poisoning," nutritionist Su Yanchen said that eating Undercooked green beans can indeed cause acute food poisoning. Generally speaking, raw kidney beans contain two types of toxins, namely saponins and hemagglutinins. Saponins have strong toxicity to the human gastrointestinal tract. If you eat a plate of about 50 grams of uncooked green beans, you will experience gastroenteritis symptoms such as vomiting, abdominal pain, and diarrhea.

In addition, many people pay attention to health and are accustomed to eating raw vegetables and salads, but remember not to eat raw green beans. The saponins in raw green beans can not only cause acute food poisoning , long-term and large-scale consumption may cause red blood cells to rupture, leading to hemolytic anemia; the hemagglutinin in raw kidney beans will affect the body's metabolic function.

Is poisoning and diarrhea so painful? Toxins must be metabolized by expelling them from the body

Nutritionist Su Yanchen pointed out that it is important to clarify that poisoning caused by kidney beans is acute food poisoning. Usually, the ingredients that cause poisoning will be eliminated from the body, and the symptoms will be relieved. It can lead to chronic poisoning, where metals such as lead and mercury accumulate in the body and cannot be metabolized.

Undercooked legumes and legume pods can also cause food poisoning

In addition to kidney beans, most legumes such as soybeans, mung beans, and peas; legumes such as lentils and long beans Foods such as beans contain varying amounts of saponins and hemagglutinins before they are cooked. In fact, these toxins are not terrible. As long as the green beans are cooked thoroughly, food poisoning will not occur.