Food sprouts and always comes unexpectedly.
Potatoes sprout, onions and garlic sprout, peanuts, soybeans, mung beans also sprout...
The buds that grow out are very cute, but whether they can be eaten or not has become a big problem.
Don't worry, this one is all clear.
There is a toxic substance in potatoes , diplodolin.
Normally, the content is very low (7 to 10 mg/100 g)[1] and does not pose a threat to the human body.
However, once potatoes sprout or turn green, the amount of dragon angiosperm will increase significantly, and when the content of longanin exceeds 20 mg/100 grams, people may be poisoned or even die after consumption [1].
Moreover, dragon flower alkali is more stubborn, and high temperature cooking (such as baking, boiling, frying, microwave, etc.) has little impact on it and cannot be removed.
Once the potatoes sprout or turn green, it is a signal of the surge of dragon flower alkali, it is best to throw it away directly, don't have a fluke mentality to risk, it is really not worth it.
Buy less and eat as soon as possible, but it is more economical.
Vegetables that can be eaten after germination contain 3 categories:
1. Onion, ginger, garlic
2. Sweet potatoes, taro, yam
3. Radish, carrots
These foods do not produce harmful ingredients during the germination process, and some of the sprouts that come out taste good, such as sweet potato seedlings and garlic seedlings.
However, after germination, the remaining nutrients and moisture will be lost a lot, and even if you eat it, the taste will become worse.
If you don't care, you can eat too.
Before eating, you should also carefully check whether it has deteriorated.
For example, sprouted sweet potatoes may be moldy. If the epidermis is brown, has black spots, or shows any signs of mildew, it is recommended to throw it away.
Store tips
Ginger can be wrapped in plastic wrap and refrigerated in the refrigerator .[2]
Caution: Do not eat rotten ginger, as it produces a large amount of highly toxic safrin, which can degenerate and necrosis of liver cells and may induce liver cancer [3].
Garlic, taro, yam, radish, and carrots can be placed in a cool, dry, ventilated place [4].
Sweet potatoes are suitable for place at 10 to 15 °C in a ventilated environment [5].
1. Peanuts
Peanut sprouts have a significant increase in vitamin C[6], and antioxidant content such as resveratrol increases [7].
But even so, the peanuts sprouted at home are not recommended.
The peanuts stored in their homes sprouted coldly, most likely because the shells were broken.
The environment in which peanuts sprout is likely to be a hotbed suitable for mold generation, and eating at this time increases the chance of ingestion of aflatoxin (Class 1 carcinogen).
Therefore, once you perceive that it is "not good", the peanuts that sprout at home are still recommended to be thrown away.
If you really want to eat peanut sprouts, you should go to the supermarket or wet market to buy it.
2. Soybeans, mung beans, peas
These beans, which we commonly see, are themselves excellent ingredients; and the sprouts that become sprouts after germination are also of high nutritional value.
In the case of soybean sprouts, the fat and reducing sugar of soybean sprouts have decreased compared to soybeans, and the content of vitamin A, vitamin C, riboflavin, niacin, and isoflavones has increased [8].
Moreover, after the beans sprout, some proteins will also be broken down into a variety of amino acids needed by the human body. The sprouts are more delicious and delicate.
It also does not cause flatulence like dried beans, and is more suitable for people with poor digestive function.
However, these sprouts are the same as peanuts, and homemade must ensure the safety of the ingredients and avoid mildew.
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What sprouted foods have you eaten? Let us know in the comments section.
Review expert: Zuo Xiaoxia
Director of the Nutrition Department of the Eighth Medical Center of the PLA General Hospital
bibliography
Dong Xiaoru,Shen Min,Liu Wei. Research Progress on Asteracene Poisoning and Detection[J].Chinese Journal of Forensic Sciences, 2013(02):39-45.
[2] Wang Shoujing, Feng Shuangqing, Yu Zihou, et al. Study on the Germination and Storage Process of Irradiation Inhibition of Ginger[J].Journal of Nuclear Agriculture,2003, 017(002):115-118.
[3] Guan Y S, He Q, Ahmad Al-Shatouri M. Complementary and alternative therapies for liver diseases 2014[J]. Evidence-Based Complementary and Alternative Medicine, 2015, 2015.
Sun Yi, Wei Jinfeng. Storage principle and preservation technology of garlic[J]. Science and Technology of Food Industry, 1989, 000(003):34-37.
Zhang Lixin, Feng Zhihong, Wang Chunsheng. Factors Influencing Sweet Potato Storage and Preservation and Its Preservation Technology[J]. Preservation and Processing, 2010(4): 51-54.
[6] Standard Edition of Chinese Food Ingredient List (6th Edition)[M].Peking University Medical Press, 2018.
[7] Yang Zhen, Wang Yajie, Xing Pengrui, et al. Three-dimensional fluorescence method directly determined the content of resveratrol in different parts of peanut sprouts[J].Journal of Taishan Medical College.
LI Yang. Nutritional evaluation and product development of sprouted soybean[D]. Harbin University of Commerce, 2010.
Editors: Zhao Yanan, Guo Qian, Zhang Jie
Proofreading: Wu Yihe | Typesetting: Li Yongmin
Operation: Han Ningning | Coordinator: Wu Wei