Why carnt you eat runner beans raw?!
are they poisionessWww@FoodAQ@Com
Answers:
I have eaten them raw before never killed me!!Www@FoodAQ@Com
Are you sure you don't mean kidney beans !?Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin)!. This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris)!. The unit of toxin measure is the hemagglutinating unit (hau)!. Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau!. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain!.
As few as 4 or 5 beans can bring on symptoms!. Onset of symptoms varies from between 1 to 3 hours!. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe!. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain!. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous
The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles!. As few as four or five raw beans can trigger symptoms!. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin!. It has been shown that heating to 80 degrees C!. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw!. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C!.!.
All persons, regardless of age or gender, appear to be equally susceptible; the severity is related only to the dose ingested!.
No major outbreaks have occurred in the U!.S!. Outbreaks in the U!.K!. are far more common, and may be attributed to greater use of dried kidney beans in the U!.K!., or better physician awareness and reporting!.Www@FoodAQ@Com
As few as 4 or 5 beans can bring on symptoms!. Onset of symptoms varies from between 1 to 3 hours!. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe!. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain!. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous
The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles!. As few as four or five raw beans can trigger symptoms!. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin!. It has been shown that heating to 80 degrees C!. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw!. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C!.!.
All persons, regardless of age or gender, appear to be equally susceptible; the severity is related only to the dose ingested!.
No major outbreaks have occurred in the U!.S!. Outbreaks in the U!.K!. are far more common, and may be attributed to greater use of dried kidney beans in the U!.K!., or better physician awareness and reporting!.Www@FoodAQ@Com
Runner bean
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"Scarlet runner" redirects here!. For the 1916 film serial, see The Scarlet Runner!.
Runner bean
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Phaseolus
Species: P!. coccineus
Binomial name
Phaseolus coccineus
L!.
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds!. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual)!.
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten!. The seeds can be used fresh or as dried beans!. The starchy roots are still eaten by Central American Indians!. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it!.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption!.[1]
Www@FoodAQ@Com
From Wikipedia, the free encyclopedia
Jump to: navigation, search
"Scarlet runner" redirects here!. For the 1916 film serial, see The Scarlet Runner!.
Runner bean
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Fabales
Family: Fabaceae
Subfamily: Faboideae
Tribe: Phaseoleae
Genus: Phaseolus
Species: P!. coccineus
Binomial name
Phaseolus coccineus
L!.
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds!. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual)!.
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten!. The seeds can be used fresh or as dried beans!. The starchy roots are still eaten by Central American Indians!. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it!.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption!.[1]
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Runner beans are delicious raw with a little vinegar on them!. Chop into pieces or slice as if cooking them and take off the stringy edge piece!. By the way it is can't and not carntWww@FoodAQ@Com
You can they are deliciousWww@FoodAQ@Com
who's stopping you!?Www@FoodAQ@Com
u can but i shudnt fink they will taste very nyc =xWww@FoodAQ@Com
u can -xWww@FoodAQ@Com