I believe that housewives often encounter situations where the food they buy home sprouts new sprouts after being placed for a period of time. Some people are confused about the situation and pull out or dig out the sprouts. It is very risky to cook directly after the buds sprout, because some of the foods that will grow buds will not produce toxins, but some will produce highly toxic substances. If you use the wrong food, it may cause Food poisoning should not be taken carelessly. How many of the 7 sprouting foods can you eat?

Here are 7 kinds of foods that will sprout, including potatoes, sweet potatoes, taro, peanuts, garlic, ginger, and carrots. Let everyone guess which ones are poisonous after they sprout? Which ones can still be eaten after sprouting?

1. Potatoes: The answer is poisonous and inedible.

There are some toxic alkaloids in potatoes, mainly solanine (solanine) and chaetomycin. Among them, solanine is a choline esterase inhibitor, mainly found in potatoes. Among the stems and leaves, the part we often eat is its tubers.

The content of solanine in potatoes is generally 30 to 100 mg per kilogram. It is generally considered safe to eat within 200 mg per kilogram. However, the area around the eyes of sprouted potatoes and the parts that turn green when exposed to light, contain solanine. The content can be as high as 5 grams per kilogram, and solanine does not decompose due to cooking and heating, so it may be toxic if consumed.

Symptoms of solanine poisoning include initial scratching and burning sensation in the throat, burning or pain in the upper abdomen, severe nausea, and subsequent gastrointestinal symptoms. Symptoms of inflammation include severe vomiting and diarrhea. In addition, dizziness, headache, mild disturbance of consciousness, and difficulty breathing may also occur. Severe cases may die due to heart failure and respiratory center paralysis. .

It was previously reported that a person in Taichung City suffered from acute poisoning after eating "green golden potatoes" sold at a well-known burger restaurant. After testing, it was found that it contained 149.6 mg/100 g of solanine. 10 times higher than the international standard value.

2. Sweet potato: The answer is that it is not poisonous and can be eaten after removing the sprouting parts!

Sweet potato is a plant of the Convolvulaceae family, which is different from the edible part of potato, which is a tuber. It's its root. After sprouting, sweet potatoes do not produce toxins like potatoes. As long as the sprouts are removed, they can be eaten without symptoms of poisoning. However, after the sweet potatoes sprout, they not only taste bad but also lose their edible value due to the massive loss of nutrients and water.

3. Peanuts: The answer is that they are not poisonous, but they may produce toxins along with mold. It is recommended not to eat them.

If fresh peanuts sprout but do not become moldy, they will not cause cancer. Aflatoxins are edible, but when peanuts are in a humid environment, in addition to germination, they are also prone to mold. At this time, aflatoxin will be produced and must be discarded and not eaten again.

4. Garlic: The answer is that it is non-toxic and edible

Garlic can easily germinate in a suitable temperature environment. Such "secondary development" will indeed consume part of the garlic. The nutritional value of garlic itself causes the garlic cloves to shrink and dry up, reducing the taste, but it does not produce toxic substances and can be eaten with confidence.

Here I would also like to teach you a little tip on how to preserve garlic. This is to rub some salt next to the garlic, and you can preserve the garlic for a long time without sprouting.

Compared with fresh garlic, sprouted garlic has stronger antioxidant properties and can prevent aging more effectively. When germinated garlic is planted in the soil, the green seedlings that grow are "garlic sprouts", which are a delicacy in cooking.

5. Ginger: The answer is that it is non-toxic and can be eaten.

Most gingers actually have buds when they are bought home. Such gingers usually have shriveled flesh and rough fibers inside.

Ginger will continue to sprout as long as the moisture and temperature are suitable. However, if the main components of ginger will not be destroyed and there are no toxins, it can be eaten. However, ginger will consume its own nutrients during the sprouting process, so the nutrients will be reduce.

However, it is worth noting that if you find that the inside of ginger is rotten after cutting it, you can no longer eat it because a toxin called safrole has been produced in it, which may cause liver cell degeneration and necrosis, thereby inducing various diseases. Liver disease.

6. Taro: The answer is that it is non-toxic and can be eaten

Like potatoes, taro is eaten from its underground bulbs, and taro in the field has actually grown branches and leaves, so taro Don’t worry about sprouting, you can eat it with confidence.

7. Carrots: The answer is that they are non-toxic and can be eaten

Carrots will sprout after being stored for a long time, but they are not toxins, so they can be eaten with confidence. However, if they sprout, the nutrients will be All of it is concentrated in the buds, so its sweetness and nutritional value will be reduced and it will become unpalatable.