What naturally occurring cyanogenic compound is present in raw or improperly cooked lima/butter beans?
Answer
Linamarin
A critical safety note regarding raw or undercooked butter beans involves the presence of linamarin. This is a naturally occurring cyanogenic compound found within the legume. If the bean is consumed in this raw or insufficiently cooked state, linamarin can break down, releasing small quantities of cyanide. This presents a particular caution when dealing with dried beans that have not undergone proper preparation. Fortunately, traditional cooking methods—specifically soaking and thorough cooking—are highly effective at destroying the enzymes responsible for this conversion, rendering the beans safe for consumption.
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