Lentils, also called kidney beans, kidney beans, kidney beans and green beans, are widely eaten vegetables. However, in some schools, factories, government canteens and even families, lentil poisoning accidents often occur. Why is this? It turns out that lentils contain a toxic ingredient-saponin. The older lentils grow, the more saponin they have. This saponin can be destroyed at high temperature. If it is not cooked thoroughly, it will cause poisoning; Once, a volunteer had vomiting and diarrhea symptoms soon after eating fried lentils, while others who ate braised lentils were safe and sound. Generally, poisoning occurs within 1 ~ 5 hours after eating, and the fastest is several minutes, with headache, dizziness, nausea, vomiting, abdominal pain and diarrhea. The course of disease is 1 ~ 2 days, and the prognosis is good. Mild poisoning can be recovered without treatment; When vomiting and diarrhea are serious, glucose saline and vitamin C can be dripped intravenously to promote saponin excretion and correct dehydration. Preventive measures: (1) Eat tender kidney beans as much as possible. (2) Before eating, clean both ends of kidney bean horn and pod silk, which contain the most toxins. (3) When cooking lentils, they should be cooked thoroughly to destroy their toxins.