Can kidney disease patients eat broad beans?

For people with kidney disease, it is best not to eat broad beans, simply because broad beans are particularly rich in protein. This is very unfavorable for the conditioning and treatment of kidney disease. Patients with kidney disease should eat more low-protein foods and pay attention to their diet. From the perspective of broad beans, it is necessary to understand some of the contraindications of use. People with weak bodies should eat as little as possible. In addition, people with colitis, uremia, or hemorrhoidal bleeding, etc. should try not to eat broad beans.

Who can’t eat broad beans?

Broad beans contain allergenic substances. People with allergies will experience varying degrees of allergies, acute hemolysis, and other poisoning symptoms after eating them. Generally, people will return to normal within a few days, but about one in ten cases will die in the acute phase. This is commonly known as "favism."

"Favism" is caused by the lack of certain enzymes in the body and is a genetic defect. People who have been allergic to broad beans should not eat them again. Once this disease occurs, you should seek medical attention immediately to prevent accidents. People whose parents or grandparents have had this disease should not eat broad beans and their products, and should not be contaminated by broad bean pollen.

In addition, people with coldness in the middle burner should not eat it. People with hereditary red blood cell deficiency, hemorrhoidal bleeding, indigestion, chronic colitis, uremia, etc. should be careful and should not eat broad beans.

Pay attention to the following points when eating broad beans

Young broad beans are a very seasonal vegetable and should be eaten early. After peeling, if the crescent-shaped fingernail-like tip of the bean is light green, it means the broad bean is very tender and can be eaten with the shell; if it has turned black, it means it is old and the vitamin C content will decrease slightly.

Broad beans have different degrees of freshness and tenderness, and can be eaten in different ways. Young broad beans can be boiled or stir-fried with a little oil for a fresh and delicious taste. Old broad beans can be made into bean paste or cooked with eggs to make soup, which is smooth and delicate in taste. In the southern region, there is a tradition of cooking rice and porridge with broad beans and rice. This can increase the protein content in the rice and reduce nutritional loss.

If you want the broad beans to be delicious, peeling them is also very particular. The peeled broad beans cannot be washed with water, otherwise it will affect their freshness. It is best to break the pods and squeeze the beans out. Finally, broad beans should not be eaten raw. Eating too much will cause bloating and damage the spleen and stomach.

Broad beans cannot be eaten raw. Broad bean seeds contain bisporin, which can cause acute hemolytic anemia (fav bean yellow disease) when consumed by humans. Eating green broad beans in spring and summer can often cause poisoning if they are not cooked properly. The disease usually occurs 4 to 24 hours after eating raw broad beans. To prevent broad bean poisoning, it is best not to eat fresh tender broad beans, and they must be cooked before eating.