When we cut the ginger, we can find that the meat inside is dried and the fiber becomes thicker, which shows that the nutritional components of ginger have begun to decrease and its nutritional value has decreased, but its main components have not been destroyed. In fact, most ginger in the market has buds, but it is not obvious. However, if ginger is not properly preserved after germination, it will cause growth dormancy, begin to rot and breed bacteria. If you eat it at this time, you will have diarrhea. There is a folk saying that "rotten ginger doesn't taste bad", which means rotten Jiang Ye can be eaten, but it is actually wrong. Rotten ginger contains safrole, which may cause degeneration and necrosis of liver cells, thus inducing liver cancer, so it is absolutely inedible.

Extended data:

Ginger is an economic crop with great development and utilization value. Besides gingerol, gingerol and other physiologically active substances, it also contains protein, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. Since ancient times, it has been regarded by medical scientists as a health care product with the same origin of medicine and food, which has many health care functions such as dispelling cold and dampness, warming stomach and promoting blood circulation.

In China, the edible and medicinal history of ginger is very long, and the development and utilization of ginger is also relatively early. The main products are ginger slices, sweet ginger, ginger juice, ginger juice and so on. The product grade is low and the sales volume is limited. In order to make full and reasonable use of the precious fresh ginger resources, we can not only make full use of its various parts, but also obtain high value-added products and high value-added effects through development and utilization.

Baidu Encyclopedia: Ginger