What are the consequences of green beans when eaten raw?

Green beans are rich in nutrients, fragrant in taste, and refreshing to eat, so they are a common dish on the table of many families, and even many restaurants and canteens will choose to eat green beans, but because the cooking time is not long enough, the green beans are not fully ripe, and people will get food poisoning when they eat the cooked green beans.

Eating raw can be poisonous, and green beans contain toxic substances, so it is best not to use green beans to eat raw. Therefore, before eating green beans, be sure to cook them. In order to prevent poisoning, lentils should be treated before eating, and can be blanched in boiling water or stir-fried in hot oil until they change color and are ripe until they are safe to eat.

The toxic components of green beans are mainly saponins and trypsin inhibitors. When cooking, the beans should be boiled first, then removed, and simmered with seasonings and condiments to detoxify.

The reason why the school wants to ban green beans is mainly due to the above safety considerations. In fact, in the past two years, the poisoning of undercooked green beans in the collective canteen** has occurred from time to time, and it is necessary to include them as high-risk foods. In our daily life, we don't have to be so afraid of green beans, just avoid cold dressing, cooking and cooking thoroughly.

If you find that the green beans are still hard and crisp in taste and bright in color, then you should stop eating them immediately to avoid poisoning.

If the green beans are placed for a long time, the nitrite content in the green beans will increase greatly, after people eat such green beans, the nitrite in it will make the human blood form a large amount of methemoglobin, methemoglobin can not be combined with oxygen, and hemoglobin has the effect of carrying oxygen, and methemoglobin loses the effect of carrying oxygen, which will lead to a lack of oxygen in the human body, causing symptoms such as cyanosis.

Green beans will be poisoned if they are not fried, and the main symptom is stomach pain and then diarrhea. If it's serious, you have to go to the hospital**. Therefore, green beans must be fried thoroughly when they are fried. It's better to eat when it's fried, and if it's not fried, maybe your body won't adapt to it, and you'll have diarrhea or something.

Green beans, also known as kidney beans and jade beans, are warm, frost-resistant, and heat-resistant. They grow at a temperature of about 21 and flowering and pod-setting at 18 to 25.

Mung beans are sown from February to April (autumn sowing is also possible from August to September).

The specific planting period for spring is:

The Northeast is from late April to mid-May, and most of the Northwest and North China are in April.

It is in early May in the northern plateau, late March to early April in the eastern part of China, and late February to early March in most parts of central and southwestern China.

The climatic conditions of winter planting and the growth period of timely sowing of green beans are opposite to those of spring planting. High temperature and drought in the early stage, and low temperature in the later stage. Therefore, the cultivation management is different from that of spring green beans, and mastering timely sowing to ensure full seedlings is the key to obtaining high yields.

In recent years, the winter climate in Huizhou has been warm. Green beans are cultivated in winter, and can be marketed before the Spring Festival to early spring, with significant economic and social benefits.

The temperature and growth are higher in the early stage of reasonable dense planting, and the temperature is lower in the later stage, and the development of side branches is poor, so reasonable dense planting is the key to high yield. As far as the Huizhou area is concerned, it is generally better to plant two rows of seedbeds with a width of 10 meters (with a ditch) and a hole spacing of 10 20 cm, with three plants per hole.

Field management after sowing of winter green beans, field management should highlight the word "early", early water management, early fertilization, and early insect control. The temperature at the seedling stage is high and the evaporation is strong, so it is necessary to water, moisturize, cool down in time, drain and loosen the soil after the rain, keep the soil ventilated, promote the rapid growth of plants, form a robust plant type in a short time, and flower and pod as soon as possible. When the vine germinates, fertilize at the point next to the plant, then water, support, control the flowering period of watering, watering and topdressing after poding, and apply a small amount of nitrogen fertilizer after rain, which can alleviate waterlogging and prevent yellowing of plants.

The main diseases of mung bean are anthracnose, rust, root rot, etc. Pay attention to timely control. The main pests are aphids, red spiders, bean borers, etc.

Green beans have high nutritional value and have a variety of benefits for the human body, but if you don't master the correct way to eat, it may also have adverse effects, so what are the taboos of green beans? Who can't eat green beans? Follow me to see it now!

What are the contraindications of green beans.

Green beans and vinegar are eaten together: the destruction of the chain contains stupid nutritional value.

Who can't eat green beans?

People with bloating should avoid eating.

Precautions for eating green beans.

Lentils must be cooked before eating, otherwise there is a risk of food poisoning. Before cooking, soak in cold water (or slightly blanch with boiling water) before stir-frying. In addition, the bean tendon should be removed before adjustment, otherwise it will not only affect the taste, but also be difficult to digest.