1, raw green beans contain saponins, which have a strong stimulating effect on digestive tract mucosa;
Saponin is a complex component, which consists of saponin, sugar, uronic acid or other organic acids. Saponins are widely distributed in the plant kingdom, whether monocotyledonous or dicotyledonous.
2. In addition, immature green beans may contain lectin, which has blood coagulation effect.
Phytohemagglutinin (PHA) is named after the substance that was originally found in plants and has the function of agglutinating red blood cells, but later many substances with the same function were found, and its meaning was extended to the general name of plant origin in cell lectins-phytoagglutinin (phytoagglutinin) or lectin.
According to the actual investigation of poisoning, improper cooking is the main cause of poisoning, and most of them are caused by insufficient cooking. Kidney bean poisoning may be related to varieties, producing areas, seasons and cooking methods.
Extended data
Ingestion of undercooked green beans causes poisoning, and the incubation period is 65,438+00 minutes, usually less than 5 hours. The main symptoms are gastroenteritis, such as nausea, vomiting, abdominal pain and diarrhea. Vomiting times range from several times to dozens of times. In addition, dizziness, headache, chest tightness, cold sweat and palpitation, and a burning sensation in the stomach. Most patients have high white blood cells and normal body temperature, and the course of disease is usually several hours or 1 ~ 2 days.
How to prevent:
The method of preventing kidney bean poisoning at home is very simple, as long as all kidney beans are cooked and stewed thoroughly. The quantity of each pot should not exceed half of the pot capacity. After frying in oil, add a proper amount of water, add the pot cover to stew for about 10 minutes, and constantly turn the green beans with a shovel to heat them evenly.
In addition, be careful not to buy or eat old green beans, and remove both ends and pods of green beans, because these parts contain more toxins. Make the appearance of green beans lose their original green color, taste without bean smell and will not be poisoned. It is forbidden for collective canteens and catering units to buy, cook and sell green beans to prevent collective food poisoning caused by improper processing and cooking of green beans.
Refer to Baidu Encyclopedia-mung bean poisoning
Baidu encyclopedia-saponin
Baidu Encyclopedia-phytohaemagglutinin