Cowpeas are poisonous when fried undercooked, and most legumes, such as lentils, kidney beans, and cutter beans are not suitable for eating raw. In the case of lentils, for example, the saponins in the outer skin of lentils and the erythrocyte lectins in beans can cause strong irritation to the gastrointestinal tract.

Saponin, also known as saponin, is itself a toxic protein; the ends of the bean, pod filaments, as well as old lentils contain the most toxins. Cooking bean curd, need to heat the bean curd cooked in order to destroy its toxin, if the bean curd is not cooked, people eat it may be poisoned.

Expanded

People's Food Network reminded that cooking to 80 ℃ is not fully cooked in the bean curd, the toxin is higher. Therefore, the best thing to do is to pinch off the ends of the bean curd and then stewed in water, and ensure that the water in the pot does not exceed the bean curd.

If you don't remove the two ends of the bean curd or don't cook it completely, it's easy to produce nausea, vomiting, diarrhea, dizziness and other adverse reactions after eating it. Hong Zhongxin, chief physician of the nutrition department of Beijing Friendship Hospital, suggested in an interview with Health News that lentils can be evenly heated to 100 degrees Celsius and then cooked on low heat for 30 minutes to effectively destroy the toxic substances in them.

People's Daily Online - Eating beans will be poisoned? In fact, because the beans are not fully cooked