What compound found in raw green beans can cause gastrointestinal upset if not deactivated by cooking?
Answer
Lectins.
Raw green beans contain compounds known as lectins, which are a type of protein that can bind to carbohydrates in the digestive system. While lectins are present in many legumes and grains, in their raw or undercooked state, they possess the ability to cause significant gastrointestinal distress. Symptoms can include nausea, vomiting, diarrhea, and general stomach upset because these proteins can interfere with the normal absorption processes lining the gut. For this reason, thorough cooking is universally recommended for green beans, as the application of heat effectively deactivates and denatures these lectins, rendering them harmless and making the beans safe and digestible.
Related Questions
Why are green beans often a gentle source of fiber for those with digestive sensitivity?What specific nutrient in green beans is linked to reducing levels of low-density lipoprotein (LDL) cholesterol?What nutrient in green beans is vital for bone mineralization by activating osteocalcin?How does folate in green beans specifically support fetal development during pregnancy?What preparation method is recommended to retain texture and minimize the washout of Vitamin C?Which medication requires patients to maintain a stable, consistent intake of Vitamin K due to clotting interference?What compound found in raw green beans can cause gastrointestinal upset if not deactivated by cooking?Which protective plant compounds in green beans possess anti-inflammatory and anti-platelet qualities for artery protection?What is the approximate calorie range in a standard one-cup serving of cooked green beans?How does folate support mental well-being by influencing homocysteine levels?