Can you still eat ginger, garlic, taro, sweet potatoes and peanuts that are common in life?

I believe many people encounter this situation: buy home ginger, garlic, potatoes, etc., placed for a long time will sprout. We know that sprouted potatoes can't be eaten, but can ginger, garlic, taro, sweet potatoes and peanuts still be eaten when germinated?

Garlic

As long as the cloves are not moldy and discolored, sprouted garlic is edible. Sprouted garlic is more beneficial to heart health. After garlic seeds are harvested, the dormancy period is generally 2 Mel 3 months. After dormancy, garlic seeds will sprout rapidly, grow leaves and consume nutrients in the stem at a suitable temperature (5Mel 18 ℃). No matter green garlic or garlic cloves, toxic substances will not be produced in the transformation process of each growth stage.

Moreover, recent studies have found that germinated garlic contains more heart-healthy antioxidants than fresh garlic. The antioxidant activity of garlic germinated for five days is stronger than that of fresh garlic. In addition, germinated garlic contains different metabolites, indicating that it produces different substances.

Ginger

Sprouted ginger is edible. When we cut the ginger, we can find that the meat inside is dry and the fiber is thicker, which means that the nutritional content of ginger has begun to decrease and its nutritional value has decreased, but its main ingredients have not been destroyed. In fact, most ginger on the market has buds, but it is not obvious, but if the ginger is not properly preserved, it will cause growth dormancy, begin to rot and breed bacteria, and if eaten, it will cause diarrhea. There is a folk saying that rotten ginger does not taste bad, which means that rotten ginger can be eaten as well, which is actually wrong. Rotten ginger contains safrole, which may cause hepatocyte degeneration and necrosis, thus inducing liver cancer, so it can never be eaten.

A small way for ginger not to sprout?

1. Cling film or tin foil wrapping method

Wrap the ginger in plastic wrap or tin foil, then wrap it in a plastic bag and refrigerate it in the refrigerator. The advantage of this is that ginger needs temperature, humidity and oxygen to germinate, which is wrapped in plastic wrap or tin foil to isolate moist air and oxygen, while keeping the water of ginger from evaporation, so it can be stored for a long time.

2. Sand sealing and preservation method

Find a flowerpot to bury the ginger with sand, which can not only preserve the moisture of the ginger, but also prevent ginger from sprouting, but also can be preserved for a long time. It is very convenient to eat as you take it.

Taro

Sprouted taro is edible. When the taro is pulled out of the field, it has already sprouted, but farmers usually sell the stems and leaves of the taro separately from the taro, and you should be able to see the place where the leaves originally grew from the taro. So, you don't have to worry.

The best way to eat taro is to pay attention to these three points:

1. Taro contains indigestible starch and calcium oxalate crystals, while calcium oxalate tastes bitter and irritates the skin, but disappears after cooking. The flesh turns gray or lavender when cooked. The cooking method of taro is similar to that of potatoes. After stewing, taro will make the soup thicker, and taro can easily absorb the soup of other ingredients. Potatoes and taros are fried or sliced in oil and sprinkled with sauce. They can also be sliced and boiled with syrup to make a dessert. Taro leaves can also be cooked, cooked like spinach and baked in packages of other foods. However, the calcium oxalate in the leaves will be destroyed after cooking.

2. The wonderful way to peel taro: put the peeled taro into a small pocket (only half a bag), grasp the mouth of the bag with your hand, drop the bag on the cement floor a few times, and then pour out the taro, you can find that the taro skin has all come off. Taro contains more starch, and eating too much at one time will lead to abdominal distension.

3. Raw taro is poisonous and must be cooked thoroughly. Taro juice is easy to cause local skin allergy, which can be solved by wiping it with ginger juice.

peanut

Peanut sprouts are edible, usually we say we can't eat moldy peanuts, because moldy peanuts produce aflatoxin, which is very toxic and can cause cancer. Unlike peanut sprouting and mildew, peanuts do not produce toxic substances. There is no habit of eating sprouted peanuts in the south, but in the north, people in some places like to eat peanut sprouts, just like soybean sprouts and mung bean sprouts.

However, experts warn that when eating sprouted peanuts, we must pay attention to observe whether it has mildew. Both germination and growth mildew are produced under the condition of high water content of peanuts. Although there is no causal relationship between them, there is still a chance that germinated peanuts will be infected with aflatoxin. Therefore, if it is artificially germinated peanuts, there is no problem; if it is caused by mildew and sprouting caused by moisture for too long, it is absolutely not allowed to eat.

You can't eat these foods when they sprout.

Potato

Potatoes enter a dormant period after harvest, during which metabolism weakens and will lie quietly for 2-3 months even under suitable environmental conditions. After the end of dormancy, as long as it meets the appropriate temperature and humidity, it will grow rapidly and draw new buds.

The potato already contains a small amount of nitrosterol alkaloid toxic substance-solanin greatly increased, the role of solanum nigrum actually plays a role in preventing other animals, mold damage to potato buds!

Sweet potato

Although sprouted sweet potatoes can be eaten, but if the skin is brown or black spots can not be eaten, that is due to contamination by black spot bacteria. The toxin excreted by black spot fungus contains sweet potato ketone and sweet potato alcohol, which make sweet potatoes hard and bitter, and are highly toxic to the human liver. Although this toxin is boiled and roasted, its biological activity will not be destroyed. After eating, the disease occurs within 24 hours, with nausea, vomiting, diarrhea and other gastrointestinal symptoms. Serious, but also have a high fever, headache, asthma, confusion, sowing, hematemesis, coma. Even death.