A number of nutritional doctors have warned against eating large quantities of green beans, due to its potential negative effects on human health. Despite the ease of digestion, it is often served to infants because of their beloved taste. In some cases, people take green beans raw. However, some recent studies have revealed that green beans contain toxic compounds that may be dangerous, according to nutritionists. Follow us for more details on this topic.
Toxins in green beans: How do they appear?
In this context, we find that most of the vegetables from the pumpkin family, including green beans, may contain a substance known as toxic coccaconine, and we find that this compound contributes to its help these plants to defend themselves against insects and we find that after a period of time a very large number of farmers may have been able to reduce the level of this toxic substance in cultivating vegetables of pumpkins to become its security for consumption, but this substance may increase in the beans Green to make it dangerous.
How to avoid toxic green beans
On the other hand, nutritionists have advised to stay away from eating green beans that contain a bitter taste, and this indicates that it contains this toxic substance coccaritacine and at high rates and justifying that this substance never disappears with cooking or even with the exposure of green beans to high temperatures, so it must be taken and a small piece of dress is eaten before cooking it if it is once.
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