What is the harm of eating raw legumes

Raw beans will be poisoned, in the beans, beans, beans, lentils and other legumes in the beans and potato tubers, contains a can make the blood of red blood cells agglutination of toxic proteins, called hemagglutinin. When consuming these vegetables that are not cooked and fried thoroughly, they often cause nausea, vomiting and other symptoms, which can be fatal in severe cases.

These vegetables also contain an antitrypsin of a toxic protein nature, whose toxicity is manifested by the inhibition of protease activity, causing pancreatic enlargement. Fava bean seeds (as well as pollen) contains a known as the bean toxin nesting glycosides, can destroy red blood cells, when consuming the cooking and frying imperfect beans, will induce hemolytic anemia, which is the famous "fava bean disease". Bean vegetables contain toxic substances in the heating will lose activity, so be sure to fry, cook through before eating.

Expanded

Nutritional value of beans: traditional diet in the "five grains is appropriate for the nutrition, the loss of beans is bad," said that eating grains to be able to nourish, but do not eat beans will make the nutritional imbalance. Beans are generally characterized by high protein, low fat, high protein content, good quality, close to animal protein, which is close to the composition of a variety of amino acids needed by the human body, so it is also known as "plant meat", can replace part of the meat.

And low-fat features, coupled with part of the beans in the fat or easy to be digested and absorbed unsaturated fatty acids, so you can as the prevention of coronary heart disease, hypertension and atherosclerosis and other diseases of the health food, but also as a weight loss of beauty of the alternative ingredients. In addition, beans in the mineral elements and vitamin content is relatively rich, calcium, phosphorus, magnesium, potassium and vitamin B content of the most.

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