Which types of canned pulses have the least amount of toxins and are the safest to eat?

Question

Which types of canned pulses have the least amount of toxins and are the safest to eat?

Answer 1

Canned pulses????

Answer 2

Why bother with canned?  Pulses are super easy to fix from a dry state, then you don't need to worry about other ingredients.  Just toss some in a slow cooker with some veggie stock and chopped veggies-couldnt be simpler.  ,You can also grind them in a blender into a flour and use them in baked goods.  They add a nice flavor and texture.

Answer 3

Toxins in Pulses

Consumers should be aware that it is not safe to eat raw or undercooked kidney and soya beans. There is no need to avoid them as long as they are thoroughly cooked.

Red kidney beans: Incidents of food poisoning have been reported associated with the consumption of raw or undercooked red kidney beans. Symptoms may develop after eating only four raw beans and include nausea, vomiting and abdominal pain followed by diarrhoea. A naturally occurring haemaglutin is responsible for the illness, but can be destroyed by high temperature cooking, making the beans completely safe to eat. For this reason, kidney beans must not be sprouted. Kidney beans should be soaked for at least 8 hours in enough cold water to keep them covered. After soaking, drain and rinse the beans, discarding the soaking water. Put them into a pan with cold water to cover and bring to the boil. The beans must now boil for 10 minutes to destroy the toxin. After this the beans should be simmered until cooked (approximately 45-60 minutes) and they should have an even creamy texture throughout - if the centre is still hard and white, they require longer cooking.

Soya beans: Contain an anti-trypsin factor (or trypsin inhibitor) which prevents the assimilation of the amino acid methionine. Soya beans also require careful cooking to ensure destruction of this factor. They should be soaked for at least 12 hours, drained and rinsed then covered with fresh water and brought to the boil. Soya beans should be boiled for the first hour of cooking. They can then be simmered for the remaining 2-3 hours that it takes to cook them.

Soya flour should state heat treated on its packaging. Other soya products (e.g. tofu, tempeh, soya milk, soya sauces and miso) are quite safe to use. Soya beans can be sprouted, but the sprouts should be quickly blanched in boiling water to inactivate the trypsin inhibitor.

Pressure cooking: The temperatures achieved in pressure cooking are adequate to destroy both haemaglutins and the trypsin inhibitor. Pressure cooking also considerably reduces cooking times - kidney beans 10-20 minutes, soya beans 1 hour.

Canning: The temperature achieved in the canning process also renders pulses quite safe.

Slow cookers: Pulses must be soaked and boiled for 10 minutes before being added to a slow cooker, as they do not reach sufficiently high temperatures to destroy the toxins.

As beans and peas are all very similar nutritionally, with the exception of soya, they can be interchanged in most recipes if you want to experiment or have run out of one kind, as long as you take into account the different cooking times. If the beans are likely to need a lot longer to cook than the other ingredients, try pre-cooking them in a separate pan before adding to the other ingredients or using canned beans.

so the rest should be ok!

Classification of pulses (for the answerers that dont know)



Variety of pulsesFAO recognizes 11 primary pulses.

Dry beans (Phaseolus spp. including several species now in Vigna)

Kidney bean, haricot bean, pinto bean, navy bean (Phaseolus vulgaris)

Lima bean, butter bean (Vigna lunatus)

Azuki bean, adzuki bean (Vigna angularis)

Mung bean, golden gram, green gram (Vigna radiata)

Black gram, Urad (Vigna mungo)

Scarlet runner bean (Phaseolus coccineus)

Rice bean (Vigna umbellata)

Moth bean (Vigna acontifolia)

Tepary bean (Phaseolus acutifolius)

Dry broad beans (Vicia faba)

Horse bean (Vicia faba equina)

Broad bean (Vicia faba)

Field bean (Vicia faba)

Dry peas (Pisum spp.)

Garden pea (Pisum sativum var. sativum)

Protein pea (Pisum sativun var. arvense)

Chickpea, Garbanzo, Bengal gram (Cicer arietinum)

Dry cowpea, Black-eyed pea, blackeye bean (Vigna unguiculata )

Pigeon pea, Toor, cajan pea, congo bean (Cajanus cajan)

Lentil (Lens culinaris)

Bambara groundnut, earth pea (Vigna subterranea)

Vetch, common vetch (Vicia sativa)

Lupins (Lupinus spp.)

Minor pulses include:

Lablab, hyacinth bean (Lablab purpureus)

Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata)

Winged bean (Psophocarpus teragonolobus)

Velvet bean, cowitch (Mucuna pruriens var. utilis)

Yam bean (Pachyrrizus erosus)

Answer 4

This is the second time I've seen the term "pulse", and I have no idea what this is.  Please explain...

Answer 5

Black Beans

Answer 6

what's a puls?