Can mung beans still be eaten when cooked with insect eggs

Green beans with insect eggs can generally be consumed after cooking, and high-temperature cooking can effectively kill the eggs and bacteria. If the number of insect eggs is extremely small and thoroughly cooked, it usually does not affect health; However, if there are too many eggs or if they are not fully cooked, there may be safety hazards. After sufficient boiling, most of the parasitic eggs and bacteria in mung beans will be destroyed by high temperatures. It is recommended to keep the water boiling for at least ten minutes during cooking to ensure that the center temperature reaches sufficient sterilization effect. Egg eggs usually attach to the surface or internal depressions of beans. When selecting, observe whether there are obvious black spots or abnormal protrusions. Repeatedly washing with clean water in advance can help reduce residue. For mung beans that have been stored for a long time, they can be soaked for more than two hours to allow some of the eggs to surface for easy cleaning. In rare cases, insect eggs may develop a certain tolerance to high temperatures, or mung beans may have become moldy due to insect infestation. If you find that the beans have mold, odor, or still have live wriggling after cooking, you should stop eating them immediately. Some people have weak gastrointestinal function and may experience abdominal pain and diarrhea after consuming mung beans containing trace amounts of insect eggs residue. It is recommended that these people choose vacuum packaging or fresh mung beans produced recently. The nutritional value of mung beans with severe pest infestation will significantly decrease, and protein and vitamin content may be lost due to insect infestation.

For daily storage of mung beans, it is recommended to seal them and place them in a cool and dry place. Natural insect repellent materials such as Sichuan peppercorns and garlic can be added. Carefully screening and using high-temperature cooking tools such as pressure cookers before consumption can further reduce the risk. Elderly, children, and immunocompromised individuals should pay more attention to the freshness of food ingredients. If necessary, professional nutritionists can be consulted or processed mung beans can still be used as a high-quality source of plant protein, but safety and nutritional balance should be taken into account.