The lectine is a Protéine which binds specifically and in a reversible way to Mono or Oligosaccharide. A lectine is neither a Enzyme nor a Immunoglobuline.

The lectines are Glycoprotéine S responsible for the agglutination of the Hématie S.

One finds these compounds in the majority of the dry Graine S of Légumineuse S:

• Bean S
• Lenses
• Broad bean S
• Pea

A domestic cooking is enough to withdraw the relative toxicity of these seeds. However, the lectines of bean resist heat well and are not destroyed after a cooking of a half hour. It is thus advised to let soak these seeds a few hours in water before cooking.

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