Is it possible to eat beans raw? How does bean poisoning occur?

Evgeny Shmarov

Reading time: 12 minutes

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People discovered beans as a culinary ingredient 8 thousand years ago.

Until today, beans have gained such popularity that in some nations not a single feast, both formal and everyday, can do without it.

For example, the Japanese very often prepare cakes with bean paste, and the British always have beans for breakfast. tomato sauce with toasted sausages and bread.

Types and nutritional value

Today, there are about eight hundred types of beans around the world. In addition, there are also several classifications of this legume.

For example, classification by growing area divides beans into two types - Asian and American. The first type is characterized by the fact that its beans are quite small in size, but the second, on the contrary, is characterized by large beans.

In our country, they mainly grow common bush beans, which have their own classification.

This type of legume is eaten in whole pods, without removing the seeds themselves. There are pods of such beans various shapes and sizes. These are the most popular legumes to cook. dietary dishes both for those losing weight and for diabetics.

Green beans are actually a type of green bean. But thanks to its popularity, culinary experts define it as separate species. Green beans are useful both fresh and cooked. It tolerates freezing well, and under the influence low temperatures does not lose its beneficial properties.

This type of bean has red or red-brown grains. Red beans are used in soups, stews, porridges, and pies. This species requires soaking for at least 15-20 minutes before cooking, and is not eaten raw as it contains the toxic substance phasin.

Or whatever they call her "dragon tongues" - these are beans, the pods of which have a beautiful purple color, and the beans themselves are characterized by small size and have a completely different color - olive. Purple beans are recommended to be eaten raw - this is how they are preserved and beautiful color, and beneficial properties.

This species is also sometimes called "waxy" beans , because her beans really have the color of wax. In cooking, yellow beans can be used blanched, boiled, stewed or raw.

The grains of this type of bean themselves are characterized by a black and silky surface, but their inner part has White color. Black beans are quite hard, so they take much longer to cook than other types. And this can be attributed to its disadvantages. But there is also a huge plus - despite the long cooking time, the beans do not become overcooked at all, so they adequately decorate any dish.

Today, this type of bean includes all varieties whose beans are white. In fact, white beans can come in different sizes and shapes. And it is precisely because of this diversity that we consider it the most delicious and most popular.

The nutritional value of all types of beans is almost the same , there are slight differences in the content of microelements and vitamins, but they are not so significant. Calorie content raw beans makes up 298 kilocalories per 100 g of legumes, boiled – 110 kilocalories.

Nutritional value of 100 g of beans:

21.05 g – Proteins.
54.03 g – Carbohydrates.
2.02 g – Fats.
3.71 g - Pectin.
3.83 g - Fiber.
14.04 g – Water.
3.11 g - Mono- and disaccharides.
44.21 g - Starch.
3.53 g – Ash.

Vitamins contained in beans:

2.02 mg - Vitamin PP.
0.44 mg ‒ Vitamin B1.
0.14 mg ‒ Vitamin B2.
0.9 mg – Vitamin B6.
85.04 mcg - Vitamin B9.
3.86 mg ‒ Vitamin E.

Macro- and microelements contained in beans:

3.21 mg – Zinc.
5.91 mg – Iron.
44 mcg – Fluorine.
12.1 mcg – Iodine.
480 mg – Phosphorus.
1100 mg – Potassium.
38.03 mg – Sodium.
140.14 mg – Calcium.
103 mg – Magnesium.
39.08 mcg – Molybdenum.
18.21 mcg – Cobalt.
1.32 mg – Manganese.
578 mg – Copper.

Beneficial features

Thanks to such a rich vitamin and mineral composition, beans are incredibly useful ingredient. Nutritionists even put it on the list 10 most useful products for human body.

Benefits of beans:

Beans, due to their nutritional and calorie content, will help you gain strength after traumas suffered or in case of low body weight.
Eating legumes at least 2-3 times a week will help get rid of discomfort for rheumatism - beans saturate the body with sulfur. In addition, it is thanks to sulfur that beans also help cope with infections that occur in the intestines, skin rashes, and even bronchial diseases.
Due to their high fiber content, beans help prevent malignant tumors, removes toxins from the body, .
Beans are very useful for people who suffer from swelling of the legs, since the potassium contained in it regulates the state of water balance in the human body and removes excess fluid, thereby relieving the load on the cardiovascular system.
Beans help fight diseases genitourinary system with the help of iron, which has an anti-inflammatory effect.
Beans contain arginine, which has positive impact for patients with diabetes mellitus. Arginine is useful in both the prevention and treatment of diabetes. The substance perfectly thins the blood, lowers blood pressure and improves the general well-being of such people.
All legumes (including beans) stimulate the stomach, the production gastric juice, and also prevent the appearance of tartar.
Red beans are very beneficial for women over 40 years of age. It contains anthocyanins and quercetin, which perfectly counteract cancer cells, strengthen the walls of blood vessels, and normalize hormonal levels, which is very important for female body during menopause.

Harm and contraindications

Despite the large list of beneficial properties, beans can also have dangerous effects on your body.

Harm of beans:

Red beans should never be consumed raw, as they contain toxic substances. Get rid of them harmful effects is possible only with the help heat treatment. To do this, red beans must first be soaked and then boiled.
Beans contain purine compounds, so people suffering from it are better to exclude them from their diet.
It is also not recommended to eat beans for those diagnosed with nephritis, pancreatitis, cholecystitis, colitis, stomach ulcers or serious illnesses liver.

Can children eat beans?

Undoubtedly, beans are a storehouse of substances beneficial to the body, but it is also worth remembering that legumes have the property of increasing gas formation. That is why the use of the product by children is undesirable, because beans can lead to colic and flatulence, accompanied by pain.

In addition, beans are quite difficult for a child’s stomach to digest and are difficult for the intestines to process, which can lead to constipation.

note that we're talking about specifically about the bean grains, not the pods.

Green beans are easily processed and digested quickly. Therefore, green beans can be given to children as complementary food from 1 year old, starting with a very small piece and gradually increasing the portion to 20 g per meal.
But with grain beans you should wait up to 3 years. Only at this age can it be introduced into children's diet, also starting with a small portion. Moreover, you cannot feed your child beans every day, as this is a big workload. gastrointestinal tract. Nutritionists recommend giving children beans 2-3 times a week.

Beans

Beans are very beneficial for a pregnant woman, so they should be included in the diet. expectant mother.

Benefits of beans for pregnant women:

Since beans cleanse the body of toxins, it prevents the appearance of signs of toxicosis.
Beans replenish the expectant mother's body's need for iron, and accordingly increase the level of hemoglobin, which has a beneficial effect on both the woman and the fetus.
Beans increase women's resistance to stress, help fight sudden changes moods that are often characteristic of pregnant women.
Regular consumption of beans by a woman expecting a baby will prevent swelling that occurs in the later pregnancy. This is due to the diuretic effect of legumes.

Despite the beneficial properties of beans, there are also negative sides, which expectant mothers should remember.

Harm of beans for pregnant and lactating women:

Raw grain beans, especially the red variety, contain the toxic substance phasin. It can cause poisoning, which negatively affects the health of both mother and fetus.
In addition, all types of beans contain oligosaccharides, and they cause flatulence. To dissolve oligosaccharides, beans need to be soaked in water, and phasin can be removed by prolonged heat treatment.
As for nursing mothers, here too you need to be extremely careful due to increased gas formation after eating beans. If a child suffers from colic, the mother should under no circumstances eat beans. When the child has no problems with the functioning of the gastrointestinal tract, then the mother can eat beans, starting from small portions, and observing the reaction of the child’s body.

From all that has been said, we can conclude: pregnant women can safely eat beans; they just need to follow simple rules for choosing the type and preparing them.

Can you eat beans if you have diabetes?

If you have diabetes, beans are not only possible, but also necessary. Patients with diabetes suffer from increased blood pressure, weakness and lethargy, which negatively affects their way of life. Beans do an excellent job of combating all these symptoms.

Note for diabetics!

The most beneficial for diabetes is the white type of legume. The fact is that it is white beans that perfectly lower blood sugar levels, strengthen blood vessels and regulate the functioning of the heart. In addition, white beans have an antibacterial effect. This means that the product contributes to more fast healing wounds, which is very important for diabetics.
Green beans also have a beneficial effect on diabetic patients. It quickly removes harmful toxins, regulates blood composition, and lowers sugar levels. We can say that green beans are a kind of filter that is so necessary for diabetics.
Nutritionists recommend that diabetics consume white beans in boiled and stewed form, and the capsicum - in raw form. This way the product has the most beneficial effect on the patient’s body and reveals its healing properties.

Is it possible to be allergic to beans?

Bean allergies are extremely rare. As a rule, it occurs in those who have noticed manifestations allergic reactions for all legumes, such as peas or lentils.

The main signs of an allergy after eating legumes appear in the form of red rashes or itching. If you notice such symptoms, you need to exclude beans from your diet and seek help from an allergist.

How to choose and cook beans correctly?

The choice of beans should be approached differently, given that this product comes in beans, grains and canned form.

Here are a few simple tips for choosing good beans:

To choose the right green beans, you must first pay attention to their appearance and on the quality of the pods themselves. They should not be limp, stained or cracked. When you break a bean pod, there should be a slight crunch.
When choosing grain beans, you need to pay attention to other factors. Firstly, how long ago it was harvested is important - the longer the bean grains lie, the harder they are and the less beneficial properties they contain, and cooking will take much longer. The surface of the grains must be even and smooth; no wrinkles or breaks are allowed.
Canned beans must also meet certain criteria. Firstly, it should only be stored in tin or glass jars. Secondly, it must have a marking indicating compliance with GOST. Thirdly, if beans are visible, they must be whole, homogeneous and in transparent refined sugar.

Beans can be cooked in different ways - boiled, stewed, pickled, and so on. The only thing to remember is that it is advisable to soak the grain beans for at least 10 minutes before cooking, and preferably for several hours. In this case, the beans are more amenable to heat treatment and have an appetizing appearance.

Interesting fact!

In addition to cooking, beans are also used in cosmetology. Basically, bean puree is applied to the face in the form of masks. To do this, you can add various cosmetic and essential oils. Beans have an amazing moisturizing effect and help fight the signs of skin aging.

Green or asparagus beans help fight the aging process, strengthen reproductive and immune system, rich in vitamins.

History of green beans

Green beans, also called string beans and green beans, along with other beans that are familiar to us, belong to the type of “common bean”. The common bean comes from its ancestor, the bean, from Peru. Along Central and South America beans spread thanks to the migrations of Indian tribes. And beans were brought to Europe by Spanish travelers in the 16th century, who were returning from the New World. Beans spread throughout Europe and Asia thanks to Spanish and Portuguese traders. To the territory Kievan Rus beans came from Europe, and for a long time called "French beans". Today, beans are distributed throughout all countries of the world. Green beans grown in Argentina, China, France, Egypt, Indonesia, India, Iraq, Italy, Mexico, Spain, USA.

Green beans - low calorie product(31 kcal per 100g), does not contain fat with high content saturated fatty acids.

Green beans contain many vitamins: vitamins A, C, K, magnesium, iron, potassium, folic acid, magnesium and thiamine.

Green beans are a rich source of dietary fiber (9% per 100g), which acts as a laxative and helps protect the colon mucosa by quickly eliminating toxic substances. Also, consuming enough fiber reduces blood cholesterol levels. Green beans are especially recommended for diabetics, because thanks to fiber, blood sugar levels remain normal.
Green beans contain silicon, a mineral that helps strengthen connective tissues and bones.
Green beans contain high levels of vitamin A, as well as health-promoting antioxidants: lutein, zeaxanthin, beta-carotene. All these components contribute to the fact that green beans act as protective agent against free radicals. Namely free radicals are the cause of aging, wrinkles and various age-related diseases.
Zeaxanthin, an important dietary carotenoid found in green beans, is selectively absorbed yellow spot retina, which protects the eyes from harmful influence ultraviolet sun rays. Thanks to zeaxanthin, green beans prevent the appearance of spots on the cornea of the eyes in older people.
Green beans are a rich source of salt folic acid, which is a major component of DNA synthesis and the process of cell division. It is very important to include green beans in your diet during pregnancy because folic acid helps prevent neural tube defects ( congenital pathology with a lack of folic acid).
Also, green beans are rich in vitamins B6 (pyridoxine), thiamine (vitamin B1), and vitamin C. Consuming these vitamins helps the body fight infectious agents and protects against harmful free radicals.
Green beans contain iron, potassium, calcium, magnesium, manganese, which are so important in metabolic processes in the body.
As shown latest research, regular use Eating green beans helps reduce the incidence of migraines, and beans also strengthen the immune and reproductive system person.

How to select and store green beans

Release of the TV show "Live Healthy!" with Elena Malysheva - about beneficial properties green beans

Green beans are sold fresh, frozen and canned. Fresh fruits The beans should be long and firm, but at the same time quite flexible. When the pod breaks, you should hear a loud click. Do not buy overripe pods with hard skin. Fresh green beans can be stored for no more than a week.

On the shelves of our stores you can more often find frozen green beans, which absolutely do not lose their nutritional value. When purchasing frozen beans, you should pay attention to the fact that the beans inside the package are not lumpy and there is no “snow” felt; this indicates that the beans have been defrosted several times.

How to cook beans

Raw green beans should not be eaten because they contain pheazine, which can have a toxic effect on the body. Therefore, raw green beans must be subjected to heat treatment in order to get rid of the harmful substance pheazine.

Fresh green beans should be washed under running water to get rid of dirt and sand, then the tails on the pods should be cut off and thrown into boiling water. Fresh green beans should be cooked for no more than 5 minutes, otherwise they will boil, lose all their beneficial substances and become unsightly in color.

Reader Questions

18 October 2013, 17:25 you write a light dinner consisting of protein, what exactly is that? and is it possible to replace it with the protein that is offered in sports nutrition or Herbalife? Thank you!

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Frozen beans should be cooked no more than 4 minutes after boiling in salted water. The beans should remain firm but not crunchy. As soon as the green beans are cooked, they need to be placed under cold (maybe ice) water to preserve the color.

Green beans can be eaten as a side dish (instead of potatoes or pasta), as a separate dish (simply adding spices and sauce), or as one of the components of a salad (mix with cucumbers, pour over mayonnaise).

Ingredients 125g boiled green beans

vitamin K - 22%,
manganese - 18%,
vitamin C - 16.1%,
fiber - 16%,
folic acid salt - 10.3%,
vitamin B2 - 9.2%,
zinc - 7.7%,
vitamin B1 -7.5%,
chrome - 5.8%,
magnesium - 5.6%,
calcium - 5.5%,
potassium - 5.2%,
phosphorus 5.1%,
vitamin B4 - 4.9%,
vitamin A - 4.8%,
vitamin B3 - 4.8%,
protein - 4.7%,
- 4,5%,
iron - 4.5%,
vitamin B6 - 4.1%,
vitamin E - 3.7%.

Beans can be called a specific product; not everyone likes it. There is also an opinion that beans are very “heavy” for the stomach, but in fact this is true (we will explain why below). Everyone’s taste and food preferences are different, but nevertheless, eating beans is simply necessary, if not for pleasure, then at least for health. Beans are one of the most balanced plant products, it's just a treasure trove various vitamins and microelements, it is nutritious, quite dietary and brings incredible benefits to the human body.

Beneficial substances of beans

Beans contain a lot of easily digestible proteins, almost as much as meat. Beans also contain a number of vitamins: the leaders are vitamin C, B vitamins and vitamin PP - a nicotinic acid. Vitamin PP or nicotinic acid is essential for healthy protein metabolism in the body, and it is also normal content strengthens the nervous and cardiovascular system, reduces blood pressure, supports vision, prevents various diseases skin, dermatitis.

Beans have a high sulfur content, which is so necessary for diseases of the lungs and bronchi, skin infections, rheumatism and other joint diseases, intestinal infections. Along with sulfur, it contains iron, which increases the body's resistance to various infections and promotes oxygen saturation of the blood. Beans are rich in phosphorus, zinc, magnesium - those substances that are so necessary for the normal and healthy functioning of the body. The main thing is that all the “benefits” in beans are in an easily digestible form and a balanced combination of vitamins and microelements makes them the most useful product for a weakened, childish or aging body.

100 grams of beans contains:

Proteins: 22.3 g - fats: 1.7 g - carbohydrates: 54.5 g - starch: 43.4 g - mono- and disaccharides: 4.5 g - alimentary fiber: 3.9 g - water: 14.0 g

B1: 0.5 mg - B2: 0.2 mg - B3: 1.2 mg - B6: 0.9 mg - B9: 90.0 mcg - E: 3.8 mg - PP: 2.1 mg

Micro, macroelements and minerals:

Aluminum: 640.0 mcg - iron: 12.4 mg - iodine: 12.1 mcg - potassium: 1100.0 mg - calcium: 150.0 mg - silicon: 92.0 mg - magnesium: 103.0 mg - manganese: 1340.0 mcg - copper: 480.0 mcg - sodium: 40.0 mg - sulfur: 159.0 mg - phosphorus: 541.0 mg - fluorine: 44.0 µg - chlorine: 58.0 mg - zinc: 3210.0 µg

Calorie content: 308.9 kcal

Positive effects of beans on the body

Basics positive action beans affects digestion - it stimulates development beneficial bacteria in the intestines and removes excess cholesterol from the body. Beans effectively stimulate many digestive processes and efficiently remove toxins and waste. has a diuretic and mild laxative effect.

Despite the fact that beans take a very long time to digest and have been called a heavy product for this reason, they are good for getting rid of fat deposits and maintaining a diet. Regular consumption of beans increases the secretion of gastric juice, and this, in turn, affects the dissolution and release of gallstones. Beans are indicated for consumption by people suffering from diabetes. because it contains a substance called arginine, which is very effective and efficient in helping to lower blood sugar.

Beans have a beneficial effect on the functioning of the heart, everyone who has problems should eat them heart rate, hypertension, atherosclerosis. Beans strengthen the walls of blood vessels, increase their elasticity, and also stabilize nervous system the body, helping stress go away without leaving a trace.

Beans also help with problems of the genitourinary system, they prevent the formation of kidney stones and, since they have a high antibacterial effect, then from its consumption diseases such as cystitis and other similar inflammations go away, and it also improves sexual function in men.

And, of course, beans greatly influence the appearance - they protect the skin from dermatitis, rashes, premature aging, the appearance of age spots.

Many women know about the rejuvenating effect of beans, that they perfectly remove wrinkles, make the complexion even, and the skin soft and elastic, and use this miracle remedy by introducing beans into their diet. The effect can be enhanced by making masks based on bean broth and bean puree.

Beans show simply fantastic characteristics when canned - long-term storage does not affect its composition in any way, so for health and beauty you can safely eat beans from cans, because it is not always possible to prepare fresh beans. Since preservation does not in any way affect the usefulness of beans, they can be a good vitamin supplement for the winter.

The harm of beans and which beans you should not eat

Both bean pods and beans are eaten, but under no circumstances should beans be eaten raw. Most varieties of beans are extremely poisonous when raw and can cause severe food poisoning, and all due to the fact that raw beans contain substances glycoside phasin and phaseolunatin - they can cause various problems with the intestines and cause poisoning, vomiting, and diarrhea.

But you shouldn’t be afraid to eat beans because of this. The effect of these substances is neutralized very simply; to do this, you just need to soak the beans in clean water for several hours (4-10 hours) or subject them to heat treatment, that is, cook them. There will be no such harm from boiled beans - only benefit.

As a rule, beans are cooked with preliminary soaking - this way they cook faster. But you can cook beans without this procedure, but then you risk getting that “heavy” product. The fact is that when soaked, oligosaccharides dissolve - sugars that the human body does not process, and their presence causes increased gas formation gases and complicates the digestion process.

What are the benefits of beans for weight loss? Are they high in calories? How to eat raw beans? Do beans help you lose weight?

The beans themselves do not burn fat, but they help you lose weight - this is true. To some, the phrase “beans for weight loss” may seem strange. After all, when we are losing weight, we are accustomed to excluding high-carbohydrate foods from our menu.

But one of the latest discoveries by scientists has forced many nutritionists to take a different look at this product. The fact is that beans can block certain carbohydrates, which leads to a decrease in calorie intake.

Are beans good for weight loss?

Let's see if beans are good for weight loss and if so, then why.

Firstly, one of the most “fragrant” vegetables has valuable antioxidant properties.

Beans are an extremely valuable source of vegetable protein. Secondly, thanks to beans, starch is not absorbed in the body, which is very important for those who dream of eating without gaining weight. However, not a single product in the world can save you from gluttony, including beans.

Thirdly, this culture perfectly balances blood sugar and removes excess cholesterol. In addition, it perfectly saturates and stimulates the production of the hormone cholecystokinin in the body, which affects the activation of metabolism.

One of the biggest advantages of beans is their high protein content, which is healthy and, in some respects, even more valuable than animal protein.

Including this in your diet natural gift, you will supply your body with the amino acids it needs, vitamins A, C, E, PP, group B, as well as calcium, potassium, iron, sodium, copper, magnesium, chromium, zinc. At the same time, all these useful microelements are in a form in which our body easily accepts and assimilates.

And, of course, beans are rich in fiber, which is essential for losing weight. It will help normalize the functioning of the gastrointestinal tract and cleanse the intestines of accumulated “garbage”, removing it naturally and gently, while reducing weight.

Which beans are best for weight loss?

You ask, which beans are best for weight loss? The great thing is that any type of it is suitable for fighting fat: white, red, and green. Green beans are lower in calories.

It contains 34 kcal per 100 grams versus 310 kcal contained in grain beans. These beans can be easily and quickly prepared, while combining them with various other dishes. It is worth noting that of all types the most saturated nutrients red.

You can’t eat raw beans. You should remember what to eat. raw beans prohibited, since untreated it contains many toxic substances.

To destroy harmful and unnecessary components in this vegetable, just soak it before eating, and then cook for about 10 minutes. Without harming your health, you can eat boiled or canned beans.

Another type of bean is very interesting and attractive to us for its delicate taste - these are green beans. Feel free to also include this product in your menu.

We offer you several recipes for delicious and hearty dishes from beans for weight loss.

Bean stew We will need:

200g frozen green and
100 grams of canned red beans;
200 grams of canned tomatoes;
20 grams of grated cheese.

We thoroughly wash the canned beans, and then simmer them together with tomatoes and green beans in small quantity water until done. Decorate the finished stew with grated cheese.

Mexican salad We will need:

100 grams of canned black beans;
50 grams of salsa sauce;
2 leaves of lettuce;
1/3 avocado;
10 grams of grated cheese.

Place pre-washed canned beans on lettuce, pour salsa sauce over them and sprinkle with grated cheese. Ready dish You can decorate with avocado straws.

Many, judging by the reviews, are repelled by the appearance of bloating from beans. To avoid negative consequences, you just need to properly prepare dishes from these beans, namely, pre-soak them for at least 3-4 hours.

Try to include it in your menu periodically various types beans. It will not only help you lose weight, but also normalize many processes in the body and even enrich it with useful substances.

Beans for weight loss: can you get anything useful from them?

Tasty and satisfying - that’s what beans are. After reading everything written above, you might decide that you don’t need anything else except beans for weight loss. If you thought so, you were mistaken.

Despite all their usefulness, beans do not really help you lose weight. Its importance for losing weight lies elsewhere.

The fact is that, like all legumes, beans are an excellent source of vegetable protein. Thanks to it, the body receives “ Construction Materials" from which elements can be produced cell wall, contractile muscle fibers, enzymes and hormones.

In conditions of a low-calorie diet, which most often everyone prescribes for themselves (few people turn to professionals who can create individual plan nutrition), the body may experience a lack of protein. Beans help him cope with this problem.

However, there is evidence that this type of bean contains phaseolamine, a substance that inhibits the enzyme alpha-amylase, which breaks down complex carbohydrates to glucose.

Several studies have shown that people who consumed this substance along with a low-calorie diet showed noticeable weight loss. Despite these results, phaseolamine is sold only as a dietary supplement.

Official medicine has not yet recognized it. perhaps due to the fact that the weight loss ranged from 1.5 to 3.5 kg per month. These results could be due to the use of diet.

Until sufficient evidence base, not a single pharmacist will undertake to invest millions in questionable drug. But no one is stopping you from eating beans.

There are no products that can directly burn fat. “Eat and lose weight” is a vicious principle that only leads to worsening poor eating habits.

Reducing calorie diet and nutritious balanced diet, which includes fruits, vegetables, some cereals and, of course, beans, is incredibly important for weight loss, as is exercise.

But you will lose weight not due to its fat-burning properties, but because your body will finally start eating right. Do this and the fat will go away without standing the test.

Is it true that undercooked beans contain toxic substances?

Rumors that undercooked beans are poisonous are based on quite real facts. Indeed, raw beans contain substances that are very dangerous for the human body. But don’t be afraid, this legume is by no means an analogue of the Japanese Fugu fish. During heat treatment toxic substances are destroyed and the beans become absolutely safe, healthy and very tasty. The highest concentration of poison is contained in the green, newly ripened pods of the plant, so it is preferable to use well-dried beans for cooking. Otherwise, it is better to bring to a boil and drain the water in which the beans are cooked, and then pour in new water and continue cooking in it.

Raw beans contain toxic substances. It is enough to boil the beans for ten minutes, and you can safely eat them. Red varieties of beans are especially poisonous. It is advised to first bring the beans to a boil and drain this water. Then pour in new water to cover the beans a little and add three tablespoons vegetable oil. It is better to salt the beans at the end of cooking, since they cook worse in salted water.

Raw beans are poisonous. There are many varieties of beans, but there are many that are poisonous in their raw form. Red and white first of all. Some raw vegans sprouted beans and ate the sprouted raw beans - they paid with poisoning: nausea, vomiting, diarrhea. We survived, but had a serious stomach upset.

Beans are also poisonous directly from beds - fresh fruits from pods. Those who haven't been poisoned are either lucky strong stomach, or there was a variety of non-poisonous beans.

Toxic substances leave the beans after at least 10 minutes of cooking. But it is better to cook until fully cooked, because undercooked beans may contain toxic substances.

Apple seeds also contain hydrocyanic acid, which is poisonous, but many people eat the seeds and live to this day. Likewise, toxic substances can be found in beans and any other plant. If there was a threat to human life, then beans would not be sold and beans would not be grown, but how many times has it happened that you try a bean. and she's undercooked. Over the course of many years of life, you can eat a kilogram of undercooked beans.

Many articles on the Internet contain warnings about poisoning when eating raw beans, so my question arises, how hungry do you have to be to eat raw beans? After starvation, many people have problems when they suddenly cram a lot of food into themselves at once.

When cooking beans, be warned against removing them ahead of time, since during the cooking process toxic substances (phaseolunatin) begin to be released from the beans, which can lead to poisoning or dysbacteriosis. They do not lead to death, but the consequences are unpleasant. They also warn against using green, unripe beans, it also contains toxic substances, like sprouted potatoes.

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Are raw beans poisonous?

I ate a little soaked one, I’m still alive, I ate it in the evening, now it’s morning. Only raw beans taste strange, it doesn’t smell like fresh fish)))). So I decided to cook it

Well I do not know. delicious. I soaked it for a day, now I ate a little and immediately came across “horror stories” on the internet. I think I’ll eat some more now. Well, if it suddenly gets worse (which I very much doubt) I’ll definitely write back

ate soaked. I got carried away and ate the whole cup. I was poisoned 🙁 so it’s really impossible

I ate some raw food from the garden in the evening. At night I woke up from nausea, then I started vomiting and had diarrhea, basically everything that happens with poisoning. I don't recommend trying it!

I will join the discussion because... Today I ate raw red beans, soaked the night before. I ate a small bowl and an hour later it started! Seething in the stomach, nausea and diarrhea.

Today I ate it during biology class at school. It seems like nothing yet

Yadovit was tested on a friend, luckily everything worked out fine

my 2-year-old son recently ate a glass of dried beans, as it turned out later, don’t ask me how? I'm shocked myself! they pumped it out for 3 days, with an ambulance called and an enema, because it was swollen there, and you know, it’s not so easy to pump out such a quantity. Well, everything ended well. and now I’m just finding out that it turns out to be poisonous. it’s strange, we didn’t have any signs of poisoning, even from such an amount, probably after all we are not talking about dry beans, but fresh from the garden.

what kind of toxic substances?

Today it was pouring so much from all the cracks that I thought I would die. I've never vomited so much in my life. It got right into my nose and I almost choked. NEVER EAT RAW BEANS!

I soaked it overnight and mixed it with a salad the next day for lunch. I drank gins all evening, and at night I vomited violently. Don’t eat raw beans))) Chickpeas are ok, but beans are not))

Never eat beans raw. I ate the soaked zhenka, vomited twice already, now it’s freezing, there’s nothing left to vomit, my stomach hurts. In short, people, don’t eat beans raw.

I'll add myself to the list of idiots who ate raw beans. You shouldn’t do this because no one is forcing you!

For the fourth day in the evening I have been eating raw, non-green beans. for me like peas. Everything is fine! I’ve read all these horrors and I don’t know what to do..))))

In the morning I ate about 20 pieces of soaked raw white beans, after 5 hours I started vomiting, then severe diarrhea, both with blood. I feel better now. Smecta didn't help. Regarding the blood, I found out that raw beans cause damage to the mucous membranes of food. systems. Today I'm hungry and more water, tomorrow I’ll start the day with oatmeal.

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Is it possible to eat raw green beans?

Green beans are a legume known to mankind for quite a long time, and popular among people due to its beneficial properties and the presence of vitamins, amino acids and microelements essential for the human body.

Green beans are the basis dietary nutrition, since it is considered a low-calorie product: there are approximately 100 g of product. Especially valuable product nutritional beans is for people suffering from diabetes mellitus, since it contains the substance arginine, which is necessary to normalize blood sugar levels.

However, despite all the beneficial qualities and properties, green beans can also be dangerous. The fact is that it contains substances harmful to the body, which not only prevent normal operation digestive system, but can also cause serious poisoning by damaging the intestinal mucosa. Therefore, eating green beans raw is extremely undesirable.

To use beans for food, you need to heat them, that is, boil them in boiling water. The cooking process should not last more than 5 minutes, otherwise the green beans will boil and lose most of their beneficial properties.

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Useful properties of green beans

Green or asparagus beans help fight the aging process, strengthen the reproductive and immune systems, and are rich in vitamins.

History of green beans

Green beans, also called string beans and green beans, along with other beans that are familiar to us, belong to the type of “common bean”. The common bean comes from its ancestor, the bean, from Peru. Beans spread throughout Central and South America thanks to the migrations of Indian tribes. And beans were brought to Europe by Spanish travelers in the 16th century, who were returning from the New World. Beans spread throughout Europe and Asia thanks to Spanish and Portuguese traders. Beans came to the territory of Kievan Rus from Europe, and for a long time they were called “French beans”. Today, beans are distributed throughout all countries of the world. Green beans are grown in Argentina, China, France, Egypt, Indonesia, India, Iraq, Italy, Mexico, Spain, and the USA.

Nutritional value of green beans

Green beans are a low-calorie product (31 kcal per 100g), do not contain fat with a high content of saturated fatty acids.

Green beans contain many vitamins: vitamins A, C, K, magnesium, iron, potassium, folic acid, magnesium and thiamine.

Green beans are a rich source of dietary fiber (9% per 100g), which acts as a laxative and helps protect the colon mucosa by quickly eliminating toxic substances. Also, consuming enough fiber reduces blood cholesterol levels. Green beans are especially recommended for diabetics, because thanks to fiber, blood sugar levels remain normal.
Green beans contain silicon, a mineral that helps strengthen connective tissues and bones.
Green beans contain high levels of vitamin A, as well as health-promoting antioxidants: lutein, zeaxanthin, beta-carotene. All these components contribute to the fact that green beans act as a protective agent against free radicals. Namely, free radicals are the cause of aging, the appearance of wrinkles and the occurrence of various age-related diseases.
Zeaxanthin, an important dietary carotenoid found in green beans, is selectively absorbed by the macula of the retina, which protects the eyes from the harmful effects of ultraviolet rays from the sun. Thanks to zeaxanthin, green beans prevent the appearance of spots on the cornea of the eyes in older people.
Green beans are a rich source of folate, which is an essential component of DNA synthesis and cell division. It is very important to include green beans in your diet during pregnancy because folic acid helps prevent neural tube defects (a congenital pathology caused by a lack of folic acid).
Also, green beans are rich in vitamins B6 (pyridoxine), thiamine (vitamin B1), and vitamin C. Consuming these vitamins helps the body fight infectious agents and protects against harmful free radicals.
Green beans contain iron, potassium, calcium, magnesium, manganese, which are so important in metabolic processes in the body.
Recent studies show that regular consumption of green beans helps reduce the incidence of migraines, and beans also strengthen the human immune and reproductive systems.

How to select and store green beans

Release of the TV show "Live Healthy!" with Elena Malysheva - about the beneficial properties of green beans

Green beans are sold fresh, frozen and canned. Fresh beans should be long and firm, but at the same time quite flexible. When the pod breaks, you should hear a loud click. Do not buy overripe green beans with hard skins. Fresh green beans can be stored for no more than a week.

How to cook beans

you write a light dinner consisting of protein, what exactly is that? and can it be replaced with the protein that is offered in sports nutrition or Herbalife October 18, 2013, 17:25 you write a light dinner consisting of protein, what exactly is that? and can it be replaced with the protein that is offered in sports nutrition or Herbalife? Thank you!

Green beans can be eaten as a side dish (instead of potatoes or pasta), as a separate dish (simply adding spices and sauce), or as one of the components of a salad (mix with tomatoes, cucumbers, sprinkle with mayonnaise).

Ingredients 125g boiled green beans

vitamin K – 22%,
manganese – 18%,
vitamin C – 16.1%,
fiber – 16%,
folic acid salt – 10.3%,
vitamin B2 – 9.2%,
zinc – 7.7%,
vitamin B1 -7.5%,
chrome – 5.8%,
magnesium – 5.6%,
calcium – 5.5%,
potassium – 5.2%,
phosphorus 5.1%,
vitamin B4 – 4.9%,
vitamin A – 4.8%,
vitamin B3 – 4.8%,
protein – 4.7%,
omega-3 polyunsaturated fatty acid – 4,5%,
iron – 4.5%,
vitamin B6 – 4.1%,
vitamin E – 3.7%.

Has anyone heard anything about a raw food diet? I - yes! Moreover, I tried to “heal” my body by eating raw vegetables, juices, “soups”. Probably, this has its advantages - I lost weight, my complexion refreshed, I probably even became healthier... Until one day I decided to “cook” red beans for dinner.

I bought a bag of beans at the store, separated a little for myself, washed it, and soaked it so that I wouldn’t break my teeth on it when eating it. By evening, my beans had softened and were ready to eat.

The taste is very pleasant, tender, with a nutty flavor. In general, I liked it very much and I was full of it... And after ten minutes it became clear that something was wrong with me. It was as if a beast from the movie “Alien” had settled in my stomach and began to gnaw at me from the inside. My head was spinning from nausea and my thoughts were confused. And when I tried to say something, it seemed that I was paralyzed. However, I was strong enough to turn on the computer and go online to find out what these symptoms were. It turned out that not only raw, but even undercooked red beans are extremely poisonous. Toxic substances are very toxic and can cause severe poisoning, especially if a child tries the raw beans.

Therefore, beans need to be cooked like this: soak for several hours, drain the water, rinse, boil, drain the water again, add fresh water and cook until tender. After heat treatment, toxic substances are neutralized. Like this!

But for myself, who was poisoned, I had to take Urgent measures: gastric lavage and Activated carbon. Now I’m not really drawn to something raw. And I can’t even look at beans in any form.

Ekaterina, 28 years old

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Contents of the article: classList.toggle()">toggle

Beans are the common name the whole group plants of the legume family, used in the cuisines of almost all peoples of the world. This one is valuable protein product in some circumstances it can cause poisoning.

What are the symptoms of intoxication after eating beans? There is also long term consequences poisoning of this type? You will read about this and much more in our article.

How can you get poisoned from beans?

Despite the fact that beans have a high nutritional value and contains a whole group useful substances, it can act as a source of poisoning, most often after consuming the product raw. In this situation, the cause of intoxication is the individual components of the above-mentioned food, which irritate the mucous membrane of the gastrointestinal tract and disrupt peristalsis.

In addition, the mass is biologically active substances, present in all legumes, provoke the development of flatulence in the absence of the proper level of heat treatment.

Possible causes of poisoning based on the facts mentioned:

Symptoms of bean poisoning

As modern clinical practice, bean poisoning is a non-microbial form of intoxication; the main process takes place without an increase in body temperature and systemic infection of the entire body by pathogenic bacteria.

The main symptoms of poisoning are quite pronounced and appear 40 or 50 minutes after eating beans of poor quality.

Typical manifestations usually include nausea with vomiting, very severe diarrhea, in which the stomach is very swollen, flatulence, bloating, spastic pain in the umbilical region, heartburn, and other complex dyspeptic disorders. In the absence of operational first aid and any actions to reduce the intensity of intoxication for several hours due to quick loss body fluids can develop the following negative states:

Severe dryness of mucous membranes and skin, uncontrollable feeling of thirst;
Sharp weakness throughout the body with associated dizziness and headache;

Significant increase in heart rate and decrease in blood pressure;
A decrease or complete disappearance of urination, a change in the nature of urine, which becomes concentrated, acquires an intense color and a pungent odor.

Further in the article, you will learn how to properly provide first aid in case of bean poisoning and what consequences may arise in such a situation, and you will also get an answer to the question - is it possible to eat green beans raw.

First aid and body cleansing

As practice shows, uncomplicated forms of poisoning with this product manifest themselves mainly in isolation, only individual symptoms damage to the gastrointestinal tract, while there is usually no pathological effect on organs of other localization. However, if signs of dehydration appear, poisoning becomes very acute and requires hospitalization in most cases.

Classic pre-medical measures include the following:

Gastric lavage. It is rational to use immediately after the onset of symptoms of intoxication by drinking one and a half liters of water at room temperature and calling artificial vomiting. The event is repeated several times until clean wash water without product particles;
Absorbent use. Wide group medicines allows you to remove remaining toxins and previously unwashed food components in the form of beans from the stomach, after which they are safely removed from the body naturally. The most popular in this regard are Atoxil, Laktofiltrum, Polysorb, activated carbon, Enterosgel;

This
healthy
know!

Laxative use. In case of mild to moderate degrees of intoxication after consuming a low-quality product or a raw product within home treatment several hours after the act of poisoning, you can use an available laxative in the form of magnesium sulfate to cleanse the intestines;
Increased drinking. Quite often, in cases of bean poisoning, dehydration is diagnosed due to profuse vomiting and frequent severe diarrhea. In this situation, a person must maintain fluid loss by drinking regularly and frequently. For this situation, you can use not only clean water, but also mineral water without gas, in particular Borjomi, or rehydration solutions, for example Regidron or Gidrovit. The latter are more preferable due to the fact that they also help restore the salt and electrolyte balance of the body.

If intoxication acquires severe and threatening forms, then it is necessary to mandatory call an ambulance team to the house, which will assess the condition of the victim and take Possible Solution about his hospitalization in hospital.

The main measures of professional medical care In the intensive care unit, the following actions are taken:

Probe gastric lavage and siphon enemas;
Parenteral administration of saline, glucose and other liquids;

Use of universal antidotes;
Symptomatic conservative therapy, which includes taking antispasmodics, painkillers, diuretics, and, if necessary, steroids and other medications.

After graduation acute period intoxication, the patient is prescribed bed rest, drinking plenty of fluids, a strict diet that excludes any stress on the gastrointestinal tract, as well as a number of medications that reduce the risk of complications and restore the body as a whole. Typical representatives of this group of drugs are probiotics, prebiotics, vitamin-mineral complexes, hepatoprotectors, and so on.

Consequences of poisoning

Bean poisoning is a non-bacterial form of intoxication of the body and in the vast majority of cases does not cause any long-term or medium-term negative consequences. The most dangerous in this context are short-term pathological mechanisms associated with secondary manifestations and syndromes with severe dehydration as part of development severe forms intoxication.

Consequences of poisoning:

Kidney and liver failure;
Complex failure of the cardiovascular system;
Persistent disorders of the functioning of the gastrointestinal tract.

Is it possible to eat raw beans?

Despite the benefits of the product for the body, consuming it raw is extremely undesirable. The product itself is quite heavy for the gastrointestinal tract, since it has complex composition, which includes a number of biologically active ingredients and glycosides, which can disrupt peristalsis, cause local irritation, cause flatulence and even injure the mucous membranes. These, relatively harmful substances They are quite easily destroyed during prolonged soaking and complex heat treatment of the product.

To minimize Negative influence, you need to fill the beans with water before eating, and leave them to steep for about 6 hours, then cook in fresh water over low heat until fully cooked.

If the purchased beans were of high quality, were properly prepared and processed, but still cause a number of symptoms in a person functional disorders gastrointestinal tract, it is better to stop using the product altogether, replacing it with analogues that are “easier” for the stomach.

Is it possible to eat beans raw? How does bean poisoning occur?

Types and nutritional value

Beneficial features

Harm and contraindications

How to choose and cook beans correctly?

History of green beans

How to select and store green beans

How to cook beans

Ingredients 125g boiled green beans

Beneficial substances of beans

Positive effects of beans on the body

The harm of beans and which beans you should not eat

What are the benefits of beans for weight loss? Are they high in calories? How to eat raw beans? Do beans help you lose weight?

Are beans good for weight loss?

Which beans are best for weight loss?

Beans for weight loss: can you get anything useful from them?

Is it true that undercooked beans contain toxic substances?

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Are raw beans poisonous?

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Is it possible to eat raw green beans?

Useful properties of green beans

History of green beans

Nutritional value of green beans

How to select and store green beans

How to cook beans

Ingredients 125g boiled green beans

New from users

Most popular on the site

How can you get poisoned from beans?

Symptoms of bean poisoning

First aid and body cleansing

Consequences of poisoning

Is it possible to eat raw beans?