Raw or undercooked kidney beans are rich in erythrocyte agglutinin and saponin, which have the functions of erythrocyte agglutination and hemolysis respectively, and play a biological role in causing disease after entering the human body. Saponins are mainly found in the skin of kidney beans, and their toxicity can be eliminated as long as cooking time is enough.
The incubation period of kidney bean poisoning is about 1 hour, generally not more than 5 hours. The main symptoms are gastroenteritis, such as nausea, vomiting, abdominal pain and diarrhea, as well as dizziness, headache, chest tightness, cold sweat, palpitation and burning sensation in the stomach. The course of disease is usually several hours or 1 ~ 2 days. Generally, the degree of poisoning can heal itself, and severe cases need medical treatment.
Extended data
The morphological characteristics of pea pods are oval, 5 ~10cm long, lined with cardboard, hairless, flat style and bearded inside. The pod is swollen, rectangular, 2.5- 10 cm long and 0.7- 14 cm wide, with an oblique and sharp tip and a nearly straight back, with a cardboard endothelium inside; 2- 10 seeds, round, turquoise, with or without wrinkles, turn yellow after drying.
The flowering and fruiting period is April-May. Even pinnate compound leaves, with tendrils at the top and elliptic stipules. The flowers are white or purplish red, solitary or 1 ~ 3 arranged in a general axillary shape, with whiskers on the inner side of the style, closed pollination and butterfly-shaped petals.
People's Daily Online-US Food and Drug Administration: Raw kidney bean poisoning should be heated to no green color.
Baidu encyclopedia-Dutch beans