Phaseolus vulgaris, also known as the common bean, green bean and French bean
Toxicity
The toxic compound phytohaemagglutinin
(highest concentrations in uncooked red kidney beans and white kidney beans), a lectin,
is present in many common bean varieties, but is especially concentrated in red kidney beans.
White kidney beans contain about a third as much toxin as the red variety;
les fèves (Vicia faba) contiennent de 5 à 10% de plus que les haricots rouges.
Phytohaemagglutinin can be deactivated by cooking beans for 30 minutes at boiling point (100 °C, 212 °F).
Insufficient cooking, such as in a slow cooker at 80 °C/ 176 °F, however, is not sufficient to deactivate all toxin.
To safely cook the beans, the U.S Food and Drug Administration recommends boiling for 30 minutes
to ensure they reach a sufficient temperature for long enough to completely destroy the toxin.
For dry beans,
the FDA also recommends an initial soak of at least 5 hours in water which should then be discarded.
Outbreaks of poisoning have been associated with cooking kidney beans in slow cookers.
The primary symptoms of phytohaemagglutinin poisoning are nausea, vomiting, and diarrhea.
Onset is from one to three hours after consumption of improperly prepared beans,
and symptoms typically resolve within a few hours.
Consumption of as few as four or five raw, soaked kidney beans can cause symptoms.
Canned red kidney beans, though, are safe to use immediately.
Beans are high in purines,
which are metabolized to uric acid.
Uric acid is not a toxin as such, but may promote the development or exacerbation of gout.
However, more recent research has questioned this association,
finding that moderate intake of purine-rich foods is not associated with increased risk of gout.
※en.wikipedia.org/wiki/Phaseolus_vulgaris