Why are frozen beans poisonous?

With the rapid development of material level today, people can eat all kinds of food very conveniently. In particular, the invention of the refrigerator allows humans to eat fresh food all year round. In real life, many housewives have the habit of storing leftover food in the refrigerator. But do you know that not all food is suitable for storage? For example, beans may produce toxins after being frozen.

The tips of green beans and other beans and the pod fibers on both sides of the pods contain toxic factors such as phytohemagglutinins and saponins. Both can irritate the gastrointestinal mucosa and damage red blood cells and coagulation function once they enter the blood. If it is not removed or cooked, it can easily cause adverse reactions such as nausea, vomiting, diarrhea, and dizziness.

The toxin content in undercooked beans that are cooked to 80℃ is actually higher, so the best way to eat beans is to pinch off the two ends and stew them over high heat. Make sure the water in the pot covers the beans, and cook for another 30 minutes after the water boils.

If you want to stir-fry beans, the amount of beans in each pot should not exceed half of the volume of the pot. After stir-frying with oil, add appropriate amount of water and simmer on low heat at 100℃ for more than 10 minutes. Turn the beans with a spatula regularly to ensure even heating. The way to judge whether they are raw or cooked is that the beans change from being straight to being limp, and their color changes from bright green to dark green. It's not that the frozen beans are poisonous, but the beans themselves are poisonous, but some people are more sensitive to their toxicity.

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