Everyone should know that if you don't boil this kind of vegetables and fruits, it is very easy to make the body caused by the poisonous condition, therefore, you should boil the vegetables and fruits for as long as possible. And long beans is also a vegetable fruit, to store is very difficult, some people in order to maintain the taste of long beans, long beans will be stored in the refrigerator freezer, but when take out to eat the case but found long beans were frostbitten, frostbitten long beans can also be taken again?

Can I eat the beans after frostbite?

Yes, you can eat

The frostbitten beans from the refrigerator can be eaten, if the beans are boiled is not easy to be harmful, so you can take it without fear, but we need to suggest that the frostbitten beans may not be as high in nutrients as the fresh ones, and you can find the frostbitten ones not very tasty, so if you want to take it without fear, you can take it without fear. You can eat them if you don't care about taste buds and nutrients.

Before eating to boil

Some people see fresh beans as if pain tender, immediately eat raw, that is not good, raw beans are harmful, toxic substances are mainly ginseng saponins and protease inhibitors, these two substances eaten gastrointestinal discomfort, very easy to cause gastroenteritis, but after high temperature, the poisonous substances will be subsided, so in eating! Before eating four seasonal beans to ensure that four seasonal beans cooked.

Eating beans common problems:

1. take the beans to pay attention to the beans on both sides of the selection, because this position contains more endotoxin.

2. Cooking to reduce the choice of mixing cold dishes, frying and other methods, especially dry-fried beans, many people in order to save time and effort, choose high temperature and frying for a short period of time to cook, not fully cooked, very easy to cause food poisoning.

3. First blanch in tap water, and then into the pan fried, to the four seasonal beans tone has not "green", turn dark brown or slightly yellow as appropriate. If you see the green color tone, taste brittle hard, and even contain raw taste, should not be taken.

4. Purchase of beans should choose fresh, because the longer the storage time, it contains saponins and other toxic ingredients will slowly enhance.

Eat four season beans to guard against poisoning:

Poisoned expression

Four season beans due to geographical differences and called small knife beans, white rice beans, long beans, four season beans, plum beans, kidney beans, etc., which is the month strip type, slightly Peng rose, 10-15 centimeters long, width of about 1 centimeters, before the perfection of the emerald green or yellowish, perfected after the general pinkish-white, white-yellow, brown. Each pod contains 4-10 seeds, and the shape of the grain is elliptic, reniform, oblate, oblate and other shapes. The seed coat has white, yellow, brown, red, purple red, blue, black and other colors and a variety of lines and spots. It carries two endotoxins of its own, with ginsenosides, saponins, gum trypsin retardant, which stimulate the cytoplasm and can destroy blood cells. They are irritating to the digestive tract, causing hematomas, swelling and oozing inflammation in parts of the digestive tract, and are capable of producing coagulation and hemolysis of the body's blood cells. But this endotoxin is not terrible, if the temperature is increased to more than 100 ℃, so that the beans are completely boiled, its endotoxin will be destroyed. If the production and processing methods are not good, the endotoxin is not completely broken, four season beans into the body will be very easy to cause poisoning. Some groups dining hall pot small but production processing of beans more, stir fry uneven, uneven heat, endotoxin is not easy to remove. Some chefs like to blanch the beans in boiling water first, followed by cooking oil fried, mistakenly thinking that 2 times the heat on the insurance, in fact, 2 times the heat is not complete, endotoxin still can not destroy. There are also chefs who only want to four seasonal beans beautiful color, and afraid to boil boil through the four seasonal beans become loose, eaten not crisp, they do not put it to heat and cook through. This is a common cause of poisoning from undercooked beans.

The risk of bean poisoning is usually 30 minutes to several hours. The key is nausea, vomiting, abdominal pain, diarrhea and other gastroenteritis symptoms, accompanied by headache, dizziness, sweating and other central nervous system disorders. Sometimes numbness of the limbs, heartburn sensation, panic and back pain.