The vegetable is Chinese long beans (i.e. string beans, flat beans, sword beans, soybeans, green yardlong beans, etc.), a common food throughout the four seasons.Chinese long bean poisoning occurs all year round but is more prevalent before and after frost.Its main cause of poisoning is related to cooking methods, such as using it in fillings (dumplings, buns, etc.), blanching for soup, quick stir-frying, or various cold dishes that are water-blanched until crisp.All cases of poisoning from Chinese long beans share a common characteristic: "the color of the bean has not fully changed, and it is chewy with a strong bean smell."Why do Chinese long beans cause poisoning?Because they contain toxic substances called phytohaemagglutinin.Currently, people believe that these phytohaemagglutinins have the effect of aggregating red blood cells and dissolving them.Both raw eating or not thoroughly stewed can lead to diarrhea and hemorrhagic enteritis.Symptoms generally appear within 1–5 hours after consuming toxic Chinese long beans.Common symptoms include nausea, vomiting, abdominal pain, diarrhea, dizziness, and headache. Some patients may experience chest tightness, palpitations, cold sweats, numbness in limbs, cold hands and feet, and chills.Those experiencing these poisoning symptoms should seek medical treatment promptly.To avoid Chinese long bean poisoning, it is recommended to fully cook the beans when preparing them, ensuring they are thoroughly cooked to destroy the toxins and prevent poisoning from Chinese long beans.The main cause of poisoning is related to the preparation method, such as using it as filling for (2) dumplings and (4) buns,)|Baozi.etc., boiling water blanching dough, quick-frying over high heat, and various cold dishes that are quickly boiled and stir-fried.All cases of poisoning caused by the bean sprouts share a common characteristic: "The color of the bean sprouts has not fully changed, and they are chewy with a strong bean smell."

Why do bean sprouts cause poisoning?Because they contain toxic substances called phytohaemagglutinin.Currently, it is believed that this phytohaemagglutinin can coagulate red blood cells and dissolve them.Eating uncooked or undercooked beansprouts can cause diarrhea and hemorrhagic enteritis.orEnteritis.

People who eat bean sprouts containing toxins will usually show symptoms within 1-5 hours after consumption.Main symptoms include nausea, vomiting, abdominal pain, diarrhea, dizziness, headache; some patients may experience chest tightness, palpitations, cold sweats, numbness in the limbs, cold hands and feet, and chills.Those experiencing these poisoning symptoms should seek medical attention promptly.

To avoid bean sprout poisoning,Lettuce.it is recommended that people ensure thorough cooking by stewing them until fully cooked to destroy the toxins, thereby preventing bean sprout poisoning.