beans must be blanched thoroughly to prevent poisoning. Because beans, like other legumes and vegetables, all contain Gleditsia sinensis and phytoagglutinin, which have a strong stimulating effect on gastrointestinal mucosa, destroy and hemolyze cells, and even cause hemorrhagic inflammation in severe cases. Patients may have epigastric pain after poisoning. Fullness, nausea, vomiting, diarrhea, etc. Severe cases may have hematemesis, numbness of limbs and other symptoms.
these two toxic substances are not heat-resistant, and they can be destroyed after sufficient heating. The main method to prevent bean poisoning is to thoroughly fry and cook the beans before eating them.
Extended information
The tender pods and beans of the beans are delicious and can be eaten in various ways, such as frying, boiling, stewing, mixing and stuffing. Young pods can be fried or cold, and can also be used for processing pickled vegetables, quick frozen vegetables, dried vegetables, canned vegetables, etc. It is an excellent raw material for processing and exporting. There are many kinds of cowpea for vegetables, which can be divided into white-skinned, green-skinned, flowered-skinned and red-skinned according to the different skin colors of pods. Dry seeds can also be cooked in porridge, rice, sauce and flour.
every 1g of beans contains 28kcal calories, 2.7g of protein, .2g of fat, 5.8g of carbohydrate, 1.8g of dietary fiber, 2g of vitamin A, 12g of carotene, 1.7mg of vitamin B, B1.7 mg of vitamin B, .8mg of nicotinic acid, 6.6mg of vitamin B, 75.4g of folic acid and 18 vitamin C. 5 mg of phosphorus, 145 mg of potassium, 4.6 mg of sodium, 43 mg of magnesium, 1 mg of iron, .94 mg of zinc, 1.4 mg of selenium, .11 mg of copper and .39 mg of manganese.