Mung beans should not be eaten raw. There are two toxic substances in raw mung beans, one is hemagglutinin and the other is saponin. Gleditsia saponin has great stimulation to digestive tract mucosa, which is easy to cause inflammation, and may also dissolve red blood cells in blood, while another toxic substance will cause red blood cell agglutination, so it is best to cook it.
The benefits of raw food
When cooked, mung beans are good for people's health. They contain a lot of protein, amino acids, vitamins and dietary fiber. Regular consumption is good for people. Mung beans are good for the heart, strong bones, beauty beauty, slimming, and can effectively lose weight and maintain a perfect figure.
Harm of raw food
Green beans can't be eaten raw, mainly because they contain saponin, a toxic substance, which has a stimulating effect on human stomach. If it is not thoroughly cooked, people will be poisoned within about 1-5 hours after eating, ranging from headache to dizziness, nausea, vomiting and abdominal pain.
Raw food practice
Mung beans should not be eaten raw. Before frying green beans, be sure to remove their heads and tails, because these parts contain more toxins. When frying green beans, you can fry them in oil first, then add a proper amount of water, stew them in the pot for 5- 10 minutes, and turn over constantly to heat them evenly, so that green beans are easier to cook.