Soybean:
Although the taste of fried beans, oil, fried beans, but its dry, difficult to digest, eat more food can cause food, abdominal distension, dry mouth, constipation, weak spleen and stomach should not eat. Soybean contains trypsin inhibitor, which can easily cause nausea, vomiting, diarrhea and other symptoms; but this trypsin inhibitor can be destroyed by pyrolysis, so the food should be cooked at high temperatures to facilitate digestion and absorption. Soybean saponin can promote the excretion of trace elements iodine in the human body. Excessive consumption of soy products over a long period of time can cause iodine deficiency and cause simple goiter. Children's iodine deficiency will directly affect their growth and development, resulting in decreased intelligence. Soybean products are rich in calcium, which is beneficial to supplementing human calcium. However, if the calcium content is too high, it will prevent the absorption of zinc. Zinc deficiency in children can lead to stunted growth, odorless diet, anorexia, and memory, and can be easily contaminated with colds, pneumonia, mouth ulcers, and map tongues. Therefore, children should pay attention to reasonable nutrition and should not use soy products for a long time.
Black beans:
Fried foods are easy to hurt and weak people are not edible. Black beans have a hard texture and are not easily digestible. People with moderate or poor digestion should eat less or not eat. In addition, like eating soybeans, avoid swallowing whole grains without careful chewing.
green beans:
People with weak spleen and stomach should not eat too much. Do not use alum when cooking green bean soup, otherwise it will lose the original flavor of mung bean soup, and it will cause some nutrients to be destroyed.
Chixiaodou:
Red bean sweet and sour, Tongli waterway, eat more people is thin, so thin body, urine more than unfit for human consumption.
broad bean:
Broad bean lag, eat more bloating, weak spleen and stomach should not eat. A small number of people eating broad beans may cause faba bean yellow disease. The symptoms are sudden mental fatigue, dizziness, nausea, chills, fever, body aches, malaise, hepatosplenomegaly, and breathing within a few hours or a day or two after eating fava beans. Difficult, even unconscious, with yellow skin and white eyes, and urine like soy sauce. Research shows that faba bean disease has a clear genetic predisposition. Therefore, parents with a history of faba bean allergies must pay special attention to their children’s eating of fava beans.
Lentils:
Lentils contain a toxic protein with hemolysin and alkaloids. These substances must be destroyed by high temperatures. If the heating is insufficient, nausea, vomiting, abdominal pain, dizziness and other symptoms of poisoning can occur after eating. The best way to prevent lentil poisoning is to heat it so that its toxic substances are completely decomposed.
pea:
Eat more bloating, weak spleen and stomach with caution.
cowpea:
Qi stagnation should not eat more.
kidney bean:
Beans also known as green beans. Some people fry green beans in order to keep their green color when they stir fry. This unseasoned green bean contains toxic trypsin inhibitors, hemagglutinin, and hemolysin, which can cause poisoning. The main symptoms are nausea, vomiting, abdominal pain, diarrhea, and headache, dizziness, palpitation, chest tightness, chills, etc. The duration of the disease is several hours, and the length is 2 to 3 days. In fact, as long as the beans are fried and cooked thoroughly, their toxic substances will be broken down. Although high-temperature cooking will cause them to lose a portion of vitamins, only by burning green yellow can the toxic substances be decomposed, which is really beneficial to health.
The difference between the taste of purple Onion and yellow onion
Purple onions and yellow onions also have a big difference in taste. Purple onions have a lighter spicy taste and a slightly sweet taste. They can be eaten raw, but the yellow onions are particularly spicy. They cannot be eaten raw and are suitable for frying. Eat after making or making soup. In addition, the purple onion has relatively thick flesh and high juice content, while the yellow onion has very thin flesh quality and low juice content.
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