Tag: Lectins in beans

Raw red kidney beans can contain up to 70,000 haemagglutinating units (HAU) of lectin, a level that causes severe illness, while thoroughly cooked beans have a negligible amount [1]. This dramatic reduction leads to the crucial question: do soaking beans reduce lectin, and is it a sufficient step for safety?

Raw red kidney beans contain exceptionally high levels of a toxic lectin called phytohemagglutinin, with activity that can exceed 20,000-70,000 haemagglutinating units per gram. For safe consumption, it is crucial to understand **which beans have the highest lectins?** and how to properly prepare them to unlock their significant nutritional benefits.