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Nine common varieties of beans

1. Green knife beans originated in Central and South America, also known as kidney beans, jade beans, divided into trailing and dwarf two, beans have a high nutritional value rich in a variety of sugars, protein, fat and other ingredients, more suitable for stir-frying. Beans are also a kind of beans, mostly cultivated as courtyard crops, also known as meat beans and eyebrow beans in Hainan, which need to be planted, and are generally eaten with tender pods as vegetables.

2. Green knife beans, also known as green beans, kidney beans, jade beans, small knife beans, etc., there are trailing and dwarf two types, rich in sugars, protein and fat, with high nutritional value. It is native to Central and South America and can be cultivated in spring and autumn in the southern provinces of China. Its tender pods can be fried and can be made into pickled products and cans, etc. Soya bean is an excellent courtyard crop, also known as meat bean and eyebrow bean in Hainan.

3. Common beans include lentils, cowpeas, white young beans, string beans, oil beans, cat's ear beans and so on. Lentil: it has strong drought resistance, the suitable temperature for seed germination is 22-23 ℃, the production season is mostly in summer, and it can be used as both edible and medicine after picking. Cowpea: an annual twining herb, the flowering and fruiting period is from May to August, and the pods contain many seeds. Plough the land and remove debris from the soil before planting.

What kinds of beans are there?

1. Common varieties of beans are green beans, cowpeas, snake beans, lentils, oil beans, white not old and so on. Kidney beans: alias April beans, kidney beans, etc., is a more common vegetables, the root system is more developed, suitable for growing in loose, fertile, good drainage humus. Cowpea: annual twining herb whose flowering and fruiting period is from May to August each year. The flowers of cowpea are light green and bell-shaped, and their pods are drooping.

2. Cowpea beans, also known as beans, cowpeas, asparagus beans and belt beans, belong to annual vegetables of Leguminosae. There are three kinds of stems: dwarf, semi-vine and vine. Kidney beans, kidney beans, jade beans, kidney lentils, April beans, etc., are annual herbs. It is called Qingming beans in Quzhou, Zhejiang, and string beans in Sichuan and some central China. It is one of the common vegetables on the table.

3, bean variety bean is a common vegetable on the table, its variety is very many, the more common are green knife bean, _ bean, snake bean, cowpea, Dutch bean, oil bean, kidney bean and so on. Green knife beans originated in Central and South America, also known as kidney beans, jade beans, divided into trailing and dwarf two, beans have a high nutritional value rich in a variety of sugars, protein, fat and other ingredients, more suitable for stir-frying.

The kinds of beans

Snake beans, snake beans, also known as snake melon, snake beans, trailing, fruit long column-shaped, generally length of more than 1 meter, both ends acuminate thin, tail often bent into a snake, skin light green, meat bright green, meat soft. Cowpea, also known as carob beans, ginger beans, with beans, hanging beans. Cowpea is divided into cowpea and rice cowpea, and there are three kinds of stems: dwarf, semi-vine and vine.

Cowpea beans, also known as beans, cowpeas, cowpeas, with beans, is an annual vegetable of Leguminosae. There are three kinds of stems: dwarf, semi-vine and vine. Kidney beans, kidney beans, jade beans, kidney lentils, April beans, etc., are annual herbs. It is called Qingming beans in Quzhou, Zhejiang, and string beans in Sichuan and some central China. It is one of the common vegetables on the table.

Cowpea beans, also known as beans, cowpeas, cowpeas, with beans, is an annual vegetable of Leguminosae. There are three kinds of stems: dwarf, semi-vine and vine. In the south, trailing is the main cultivation, followed by dwarfism. Bean is rich in protein, carotene, high nutritional value and good taste. It is one of the popular vegetables widely cultivated in the north and south of China, and its popularity ranks first among all kinds of vegetables.

Trailing knife beans: alias big knife beans, scabbard beans and so on. Native to the tropics, Asia and Africa. Twining herbaceous vines. The stem is tender green, white pubescent, and then gradually deciduous. Leaves alternate, Ternate, petiole 10-15 cm long, base dilated. Ovary striate, hairy. The pod is large and long-flat, slightly curved, up to 30 cm long, with a raised ridge at the edge. The seed is reniform, red or brown, and the navel is about 3 × 4 of the total length of the seed.

One: what kind of cowpeas are there: cowpeas there are a lot of friends do not understand it, that is, what we call long beans. Lentils: lentils are also very rich in nutritional value, mostly eaten in summer and autumn. Knife beans: tender knife beans are used to cook or make pickles, not only delicious, but also warm, while old knife beans have a good therapeutic effect on hiccups. Pea: pea.

What are the kinds of beans?

1, snake beans, snake beans, also known as snake melon, snake beans, trailing, fruit long column-shaped, generally length of more than 1 meter, both ends acuminate thin, tail often bent into a snake, skin light green, meat fresh green, meat soft. Cowpea, also known as carob beans, ginger beans, with beans, hanging beans. Cowpea is divided into cowpea and rice cowpea, and there are three kinds of stems: dwarf, semi-vine and vine.

2. Lentils are very common beans in the northern market. I got the name because of its flat appearance. The skin of lentils is textured, and it is very fine, with slight ups and downs, and the meat of pods is thicker. When the beans are not full, the taste will be better, suitable for stewing, stewing, burning and other ways. Kidney beans have long, thin, round pods with thick flesh and a tender green color.

3. Cowpea beans, also known as beans, cowpeas, asparagus beans and belt beans, belong to annual vegetables of Leguminosae. There are three kinds of stems: dwarf, semi-vine and vine. Kidney beans, kidney beans, jade beans, kidney lentils, April beans, etc., are annual herbs. It is called Qingming beans in Quzhou, Zhejiang, and string beans in Sichuan and some central China. It is one of the common vegetables on the table.

4. Common varieties of beans are green beans, cowpeas, snake beans, lentils, oil beans, white not old and so on. Kidney beans: alias April beans, kidney beans, etc., is a more common vegetables, the root system is more developed, suitable for growing in loose, fertile, good drainage humus. Cowpea: annual twining herb whose flowering and fruiting period is from May to August each year. The flowers of cowpea are light green and bell-shaped, and their pods are drooping.

5, there are several kinds of beans on the one hand, beans are the general name of the fruits of all kinds of legumes, belonging to pods in fruits and vegetables, common varieties are cowpeas, knife beans, lentils, string beans, oil beans, snake beans, cat's ear beans and so on. They are not only fragrant and delicious, but also have high nutritional value, and they are one of the more vegetables on the modern dinner table.

6, bean variety bean is a common vegetable on the table, its variety is very many, the more common are green knife bean, _ bean, snake bean, cowpea, Dutch bean, oil bean, kidney bean and so on. Green knife beans originated in Central and South America, also known as kidney beans, jade beans, divided into trailing and dwarf two, beans have a high nutritional value rich in a variety of sugars, protein, fat and other ingredients, more suitable for stir-frying.

What kind of beans do you have? Why are the beans not ripe and poisonous?

Common beans are: lentils, green beans, Dutch beans, oil beans. The beans we usually refer to are string beans. Why is it harmful to eat beans that are not cooked? Because beans contain diosgenin and phytohemagglutination toxins, fully cooked toxins are destroyed. Otherwise, people who eat undercooked beans are easy to be poisoned. Poisoning is characterized by nausea, vomiting, diarrhea, dizziness and so on.

Beans contain diosgenin and phytohemagglutination toxins, which are completely cooked before they are destroyed. Otherwise, people who eat undercooked beans are easy to be poisoned. Poisoning is characterized by nausea, vomiting, diarrhea, dizziness and so on. The toxin in beans usually needs to be boiled in boiling water at 100 degrees Celsius for 30 minutes before it can be destroyed. the main way to prevent bean poisoning is to fully heat the beans and stir-fry them thoroughly before eating.

Undercooked beans can lead to poisoning because they contain diosgenin and phytohemagglutination toxins, which lose their toxicity only after high temperature treatment. When eating beans, if you inadvertently eat uncooked beans and have adverse reactions, you should go to the hospital for treatment in time. What is beans is a general term for the fruits of all kinds of legumes, including cowpeas, lentils, string beans, oil beans, cat's ear beans and so on.

Jidou, also known as beans, lai beans, plum beans, kidney lentils and so on, is a popular vegetable in different regions. However, due to improper cooking methods, eating string beans poisoning incidents occur from time to time. Kidney beans contain an alkaloid called diosgenin, which has a strong irritation to the digestive tract mucosa and can cause local congestion, swelling and hemorrhagic inflammation of the gastrointestinal tract. In addition, diosgenin can also destroy red oyster cells and cause hemolysis.

Reason: undercooked kidney beans contain diosgenin, which has a strong irritation to the digestive tract mucosa; diosgenin is a kind of complex components composed of saponins and sugars, uronic acids or other organic acids. Diosgenin exists widely in the plant kingdom and is distributed in both monocotyledons and dicotyledons. In addition, immature kidney beans may contain agglutinin, which has the effect of blood coagulation.

First: firmly do not eat raw, fully heated or cooked before eating. Before eating long beans, we can stew and boil water at high temperature, or stir-fry in a high fire to destroy the toxic substances contained in long beans in a high-temperature way to ensure the safety of eating. Second: after removing the tendons from the beans, cook or cook.