Yam is a very common food, and it is very popular in life. If you make yam and feel Mao Mao in your tongue or throat after eating it, what's going on at this time? Is it allergic or normal? Below, come and learn about it with me!

Why does the tongue itch a little when eating iron bar yam?

1, eat yam skin

Yam skin is rough, and contains plant alkaloids and saponins. If it is not peeled carelessly, it may cause itchy tongue or throat when eaten.

2. Immature yam

The mucus in yam is irritating to a certain extent. When yam is not fully cooked, the mucus has not been completely decomposed, and it is easy to irritate the throat and cause itching when eaten directly.

3, allergic to yam

Yam contains allergens, and some people with sensitive constitution may have some allergic symptoms after eating, such as itchy tongue and throat, and may be accompanied by other symptoms in severe cases.

What are the characteristics of authentic iron stick yam?

1, iron stick yam "hairy eyes", long burrs, dark skin, and sometimes purple spots.

2. Iron stick yam is only one meter long and two fingers thick. The two ends are often one big and one small, dragging a slender tail, and sometimes the tail will account for half of its length. Its thickness is not as uniform as that of ordinary yam.

3. The iron bar yam has a fine cut surface, such as china white, solid quality porcelain, and white as porcelain. Ordinary yam has large water head, sparse texture, no porcelain color reflection and obvious granularity.

4, iron stick yam contains less reducing sugar, and the cut surface is not easy to turn yellow. Ordinary yam will soon turn yellow if it is not treated. Iron stick yam is very resistant to boiling in the process of cooking, and it will not go bad after a long time. The taste is delicate, the noodles are tender, sweet and delicious, with a slight medicinal taste.

What should I do if yam is easy to change color?

1 The discoloration of yam is caused by the phenol oxidase inside turning purple when exposed to oxygen. Therefore, the yam can be sliced and scalded in a boiling pot to inactivate the phenol oxidase.

2. After slicing, wash it and soak it in water to isolate oxygen.

3. After slicing the yam, squeeze some lemon juice and stir well. Because citric acid in lemon juice can inhibit the activity of phenol oxidase, vitamin C in lemon juice can inactivate phenol oxidase and has antioxidant effect. So the yam won't turn black. It can also be soaked in salt water or vinegar water.