Green bean, with green appearance and crisp taste, is one of the favorite vegetables when eating buffet. However, a few days ago, it was widely rumored on the Internet: "Can you be poisoned by eating undercooked green beans? In this regard, nutritionists say that raw green beans contain toxins, which may cause food poisoning if they are not cooked. It is suggested that when cooking green beans, they should be scalded first and then fried, so that they are safe and healthy to eat.

Raw green beans contain saponin and hemagglutinin. Eating uncooked green beans can really cause symptoms of acute food poisoning. Raw green beans contain toxins, which can lead to food poisoning if they are not cooked thoroughly.

Regarding the online rumor that eating undercooked green beans can lead to poisoning, nutritionist Su said that eating undercooked green beans can indeed lead to acute food poisoning. Generally speaking, raw green beans contain two toxins, namely saponin and hemagglutinin. Saponins have a strong effect on human gastrointestinal tract. If you eat a plate of raw green beans about 50 grams, you will have symptoms of gastroenteritis such as vomiting, abdominal pain and diarrhea.

In addition, many people pay attention to health and are used to eating energy-based diets such as lettuce salad, but remember never to eat green beans raw. Saponins in mung beans, if consumed in large quantities for a long time, will not only cause acute food poisoning, but also lead to the rupture of red blood cells and hemolytic anemia. Hemagglutinin in raw green beans will affect the metabolic function of the body.

Poisoning diarrhea is very painful? Toxins can only be metabolized if they are excreted.

Nutritionist Su pointed out that it needs to be clear that the poisoning caused by green beans belongs to acute food poisoning. When the toxic components are excreted, the symptoms will be alleviated, and lead, mercury and other metals will not accumulate in the body and cannot be metabolized.

Food poisoning may also be caused by undercooked beans and pods.

In addition to mung beans, most beans such as soybeans, mung beans and peas; Pods, such as lentils and long beans, contain different amounts of saponins and hemagglutinin before cooking. Actually, these toxins are not terrible. As long as the green beans are cooked, food poisoning will not occur.