Green Fisolen contain Phasin, which belongs to the group of lectins and hinders the absorption of nutrients in the intestine. This protein is destroyed when it is cooked, which means that Fisoles can be consumed without any problems. With raw potatoes there is a risk that they are still in an unripe, sprouted state and thus contain the glycoalkaloid solanine. This is not destroyed when the potatoes are cooked, but due to its solubility in water it is transferred to the cooking water and therefore no longer poses any danger to humans. You should also dispense with raw legumes. The contained protease inhibitors reduce the digestibility of proteins. This plant substance is destroyed when the legumes are cooked, so you can enjoy cooked legumes without hesitation.
Trendfood raw food – what you can really eat raw and what not
