"Fried beans do not cover the lid!" Recently, such a microblogging so many users are very tangled, "When many people do beans, cover the lid, lest they are not familiar. But the beans contain cyanogenic glycosides, its structure There are cyano groups in the water, and hydrocyanic acid is produced after hydrolysis, which will cause harm to the human body. Cyanide will volatilize from the beans after cooking at a high temperature. If it is covered with a lid, it will be completely licked in the pot. If you eat beans that have been made in this way, you may be poisoned by food.†As the @ People’s Daily and other newspapers forwarded, many people also became suspicious—have you ever been so “kidney beans†since childhood, and you haven’t had any problems?
In the process of microblogging forwarding, many experts have come forward to "profusely", in which the @ science squirrel will forward the member cloud inadvertent microblogging: "1, beans are not high cyanide foods, beans in the lima beans is. 2. Hydrogen cyanide dissolves in water, and the lid does not affect the solubility of water in the water.3 High-temperature heating is an effective means to reduce the effect of cyanide.Conclusion: Do not tangle the lid of the bean without covering the lid. problem."
There are also netizens who say that it takes long time for the bean to be thoroughly cooked to eliminate the toxicity. “Covering the lid is to reduce the rate of evaporation of the water in the pan. If the lid is opened, the rapid evaporation of water causes people to mistakenly think that the beans are cooked. At this time, the danger of poisoning occurs.â€
The reporter consulted with some nutrition specialists in Nanjing. Dr. Song Ping, deputy chief physician of Nutrition Department of Drum Tower Hospital, said that the amount of hydrocyanic acid produced in the beans has not been studied. Therefore, how much impact on the human body has no research. She stressed that no matter what method is used, beans should be cooked.
“Our home cooking beans are covered with a lid, and they have no poison.†said Yu Min, an internal medicine dietitian at the Hospital of Integrated Traditional Chinese and Western Medicine in Nanjing. The beans are rich in vitamins B, C and plant proteins. But cooking beans must be cooked thoroughly to prevent poisoning. Because beans and other legumes, contain saponins and lectins, these two substances have a strong stimulating effect on the gastrointestinal mucosa, and the cells are destroyed and hemolytic effect, severe hemorrhagic inflammation will occur . These two substances are not heat-resistant and can be destroyed after they are fully heated. Yangzi Evening News reporter Yu Dandan
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