What toxin concentration in red kidney beans mandates thorough cooking before consumption?
Answer
phytohaemagglutinin
Phytohaemagglutinin is specifically identified as a type of lectin found in high concentrations within red kidney beans. Ingesting these beans when they have not been properly cooked can rapidly trigger severe gastrointestinal distress, including intense symptoms like nausea, vomiting, and diarrhea. This acute reaction poses a significant dehydration risk, which is especially dangerous during pregnancy. Therefore, neutralizing this specific toxin via proper preparation is the primary safety requirement for consuming kidney beans.
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