What specific lectin must be eliminated by thorough cooking in dried kidney beans?

Answer

phytohaemagglutinin

Phytohaemagglutinin is the specific toxin, classified as a lectin, found in high concentrations within raw or undercooked dried kidney beans. Ingesting even small amounts of beans containing high levels of this compound can trigger severe gastrointestinal distress, including intense nausea, vomiting, and diarrhea. The critical safety procedure required for dried kidney beans mandates a two-part cooking process: initial soaking (with water discard) followed by vigorous boiling for a set minimum duration, ensuring this harmful lectin is denatured and rendered harmless before the beans are further simmered until tender. This precaution is necessary because simple soaking methods are insufficient to adequately reduce the toxin concentration.

What specific lectin must be eliminated by thorough cooking in dried kidney beans?

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