Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.Canned red kidney beans, though, are safe to use immediately.
We were quite impressed by the professionalism and production level of the nurseries of Zhangzhou. We saw a lot of different flowers and are particularly interested in water lilies, ficus ging seng, ficus altissima, bouganville, orchids and cycas. eFresh.com did a fantastic job!
Martijn Tas, Manager
All Green Company, based in the Netherlands is a trading company offers plants.