Kidney bean, also known as kidney bean, contains two toxins, namely saponin and hemagglutinin.
Saponins have strong irritation to human gastrointestinal tract, which can cause hemorrhagic inflammation and dissolve red blood cells. Hemagglutinin can agglutinate red blood cells.
Saponin (saponin) and hemagglutinin are not terrible. As long as they are heated to above 100℃ 10-30 minutes, the green beans will be completely cooked, and their toxins will be destroyed.
Extended data on onset time and symptoms of poisoning
The incubation period of kidney bean poisoning is tens of minutes to several hours, generally less than 5 hours. The symptoms are mainly gastroenteritis such as nausea, vomiting, abdominal pain and diarrhea, accompanied by dizziness, headache, cold sweat, numbness of limbs, heartburn, palpitation and backache.
Matters needing attention in frying
1, before cooking, it is best to remove the tips and pods at both ends of the green beans and soak them in water for 15 minutes.
2, the amount of each pot should not exceed half of the pot.
3. Stir-fry in oil, add appropriate amount of water, cover the pot, and simmer at 100℃ for more than 0 minute.
4. Turn it with a shovel to make it evenly heated.
choose and buy
When buying, you should choose tender green beans, and it is best not to buy or eat old green beans.
References:
Xinhuanet "Food and Drug Administration Department: Green beans can cause poisoning if they are not cooked thoroughly"
People's Network "How to prevent kidney bean poisoning? Cook and stew thoroughly, don't buy old ones.