Yes, ginger itself is the root of the plant, which has been underground. When exposed to sunlight, it will produce green pigment, which will lead to green.

It should be noted that don't eat rotten ginger.

Rotten ginger will produce a highly toxic substance, which can cause degeneration and necrosis of liver cells and induce liver cancer, esophageal cancer and so on. Rotten ginger produces toxins that can cause cancer. Some people think that "rotten ginger doesn't taste bad". This idea has no scientific basis and is very dangerous, because rotten ginger will produce toxins, which will lead to liver cancer and esophageal cancer in severe cases. ?

Extended data:

There are four steps to identify poisonous ginger: one smell, two tastes, three looks and four releases.

Smell: It is mainly to check whether there is any peculiar smell or sulfur smell on the surface of ginger. "Poisonous ginger" has a strong sulfur smell. If you taste it, you will find that the taste of ginger is not strong or the taste changes.

Second taste: special taste, ginger flavor is not strong or taste changes should be carefully bought.

Third, look: Normal ginger is rough, dry and dark in color; "Poisonous ginger" has a smooth appearance, like waxing, very tender and light yellow. The ginger skin of "poisonous ginger" is easier to peel off than normal ginger, and the color difference between inside and outside is great after breaking.

Four releases: Generally, ginger has a long shelf life, while "poisonous ginger" will go bad and moldy in a few days after being exposed to the air.

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