ENZYME INHIBITORS AND LECTINS IN LEGUME
ENZYME INHIBITORS AND LECTIN IN FRESH BEANS
Soybeans are a good source of vitamin C, calcium, iron, protein and fiber, while being low in cholesterol. However, to be safe, soybeans must be cooked before eating them. Raw soybeans can make a person sick and are even toxic enough to potentially cause death. Soybean pods are tough and bitter tasting, making them a poor choice for eating raw. But for anyone who would want to try it, experts advise that they reconsider, and at least steam them first.
Soybeans naturally contain protease inhibitors that keep the digestive enzymes from working. The digestive enzymes break down food so it can be digested. If these enzymes are kept from working, the food -- in this case, soybeans -- cannot be digested. That is why raw soybeans cause such symptoms of gastric distress. Cooking destroys the protease inhibitors in soybeans so they can be digested.
Other Toxic Raw Vegetables
Soybeans are not the only vegetables that should not be eaten raw. Most beans cause some toxicity if eaten raw. Whether they cause mild stomach aches or more serious toxicity depends upon the individuals and how much of the raw bean they ate. Lima beans release a cyanide compound when their shells are opened, but cooking destroys the compound. Red kidney beans are among the most toxic of beans 3⭐
What Happens if You Eat Raw Soybeans?
Starch Blockers, Protease Inhibitors And Lectins In Legumes |