How many minutes does it take to cook rapeseed? How long does it take to cook rapeseed?

Rapeseed is actually the same as lettuce and spinach. They are all green foods that are rich in fiber and are very beneficial to human health. However, the taste of rapeseed is quite unique, and you still need to master certain methods when eating it. When cooking rapeseed, it is best to cook it gently. It is a very healthy way to eat it when the rapeseed is still green.

The rapeseed is cooked until it is soft but still green.

Or you can poke the root with a chopstick! It will be cooked through once you poke it! And it won’t be too tough, just right!

Some foods contain toxins when they are not cooked

Raw soy milk

Deadly Toxin: Saponin

Cause mechanism:

Since raw soybeans also contain toxic ingredients, consuming uncooked soy milk can also cause food poisoning. Especially when the soy milk is heated to about 80°C, the saponin expands due to the heat and the foam floats up, forming a "false boiling" phenomenon. In fact, the saponin and other toxic ingredients in the soy milk are not completely destroyed at this time. Drinking this soy milk will cause poisoning, usually 0.5 to 1 hour after consumption, and the main symptoms are gastroenteritis.

Detoxification methods:

In order to prevent poisoning from drinking raw soy milk, when cooking soy milk, it should be heated to 100℃ even after "false boiling" occurs. There is no foam in the cooked soy milk, and the disappearance of the foam also indicates that toxic ingredients such as saponin are destroyed. Then cook it over low heat for about 10 minutes, so that it can be safely consumed.

French beans

Deadly Toxin: Saponin

Fatal mechanism:

If green beans are not cooked, the saponins in the beans will strongly irritate the digestive tract, and the beans contain thrombin, which has a blood coagulation effect.

In addition, green beans contain nitrite and trypsin, which can irritate the human stomach and intestines, causing food poisoning and symptoms of gastroenteritis.

Detoxification methods:

To prevent green bean poisoning, make sure to cook the green beans thoroughly.

Cassava

Deadly Toxin: Linseed Oligoside

Fatal mechanism:

Although cassava tubers are rich in starch, all parts of the plant, including roots, stems, and leaves, contain toxic substances, and fresh tubers are more toxic. Therefore, you must be careful when eating cassava tubers. The toxic substance contained in cassava is linseed glycoside, which can cause poisoning if you ingest raw or undercooked cassava or drink its soup. The reason is that linseed glycoside or linseed glycoside enzyme is hydrolyzed by gastric acid to produce free hydrogen cyanide, which causes human poisoning.

If a person eats 150 to 300 grams of raw cassava, it can cause poisoning or even death.

Detoxification methods:

To prevent cassava poisoning, peel the cassava before eating it and soak the potato flesh in clean water to dissolve the cyanogenic glycoside. Generally, 70% of the cyanogenic glycosides can be removed after soaking for about 6 days, and then it can be eaten after heating and cooking.

broad bean

Deadly toxin: Vicifolia glycoside

Fatal mechanism:

Broad bean seeds contain bisporin, which can cause acute hemolytic anemia (fav bean yellow disease) when consumed by humans. Eating green broad beans in spring and summer can often cause poisoning if they are not cooked properly. The disease usually occurs 4 to 24 hours after eating raw broad beans.

Detoxification methods:

To prevent broad bean poisoning, it is best not to eat fresh tender broad beans, and they must be cooked before eating.