Both the saponins in the outer skin of lentils and the erythrocyte lectins in beans can be a strong irritant to the gastrointestinal tract. Saponin, also known as saponin, is itself a toxic protein; the ends of the bean, pod filaments, and old lentils contain the most toxins. Cooking bean curd, need to heat to make bean curd cooked in order to destroy its toxin, if the bean curd is not cooked, people eat it may be poisoned.

Cooked to 80 ℃ not fully cooked in the bean curd, the toxin is higher. Therefore, the best practice is to pinch off the two ends of the bean curd and then stewed in water, and to ensure that the water in the pot does not exceed the bean curd. If you do not remove the two ends of the beans or not fully cooked, it is easy to produce nausea, vomiting, diarrhea, dizziness and other adverse reactions after eating.

Expanded information;

How to pick lentils

1. Young lentil pods. Young lentil pods can be eaten as a vegetable and are divided into three types: white, green and purple lentils because of the color of the pods. Among them, the white lentil is the best, its pods fat meat tender, fragrant flavor, choose pod skin bright, thick meat does not show the seeds of the young pods is appropriate. If the pod skin is thin, the seeds are obvious, the pod skin is not glossy, it means that it is old and ripe, and you can only peel the seeds to eat.

2. Dry seeds. Lentil dry seeds can be used as a staple food or medicinal use, there are four kinds of white, black, brown and patterned. Different kinds of seeds have different health care functions in Chinese medicine, and can be consumed separately according to their efficacy.

People's Daily News - eating beans will be poisoned? In fact, because the bean curd is not fully cooked