Green beans are also called beans, beans, plum beans and lentils. Because the regions are different, and they are all popular vegetables. However, due to improper cooking methods, poisoning incidents of eating green beans occur from time to time. Green beans contain an alkaloid called saponin, which has a strong stimulating effect on the gastrointestinal mucosa, causing local congestion, swelling and hemorrhagic inflammation of the gastrointestinal tract. In addition, saponins can also destroy red blood cells and cause hemolytic symptoms. Gleditsia saponin mainly exists in the skin of mung beans. As long as it is heated above 100℃ and the green beans are thoroughly cooked, its toxicity can be destroyed. The incubation period of kidney bean poisoning is tens of minutes to several hours. The main symptoms of poisoning are enteritis, such as nausea, vomiting, abdominal pain, abdominal pollution, watery stool without purulent blood. Vomiting times ranged from several times to 10 times. Most of the poisoned people have numbness of limbs, burning sensation in the stomach, palpitation and backache. In addition, there are nervous system symptoms such as dizziness, headache, chest tightness, cold sweat and chills. The course of kidney bean poisoning is short, and it usually takes 1 ~ 2 days, or even several hours to recover in summer.

The treatment of kidney bean poisoning is as follows: (1) People 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.