The Food Safety Authority of Ireland (FSAI) today states that it has been highlighted at EU level that there have been a low, but persistent, number of foodborne illnesses related to the consumption of raw or uncooked beans. These foodborne illnesses relate to the presence of naturally occurring lectins, which are found in some varieties of fresh and dried beans.
Lectins are proteins found in many plants such as tomatoes, potatoes and whole grains. However, legumes (green beans, lentils, peas, kidney beans, French beans, sugar snap peas, etc.) contain the highest amounts of lectins. Properly prepared legumes are a low-cost source of nutrients which are important in maintaining good health. They are considered a source of good quality protein and soluble fibre and are low in fat and calories. However, it is the consumption of uncooked or insufficiently prepared legumes that can cause illness in some consumers due to the presence of lectins.
The FSAI recommends that consumers take the precautions in the link above to reduce or eliminate the harmful properties of lectins, thereby making legumes safe to eat:
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