It’s best not to eat it. Ginkgo fruit, commonly known as ginkgo, consists of a fleshy outer testa, a bony middle testa, a membranous inner testa, and a kernel. It can be boiled or stir-fried and has the effects of eliminating phlegm, relieving coughs, moistening the lungs, and relieving asthma. However, eating a large amount can cause poisoning. Ginkgo contains hydrocyanic acid toxin, which is very toxic. The toxicity is reduced when exposed to heat, so it is more likely to be poisoned when eaten raw. The general poisoning dose is 10-50 pills, and poisoning symptoms occur 1-12 hours after eating ginkgo. To prevent ginkgo poisoning, it is not advisable to eat too much ginkgo, and it is not advisable to eat raw ginkgo. This disease is more common in children.

What causes ginkgo poisoning (gingko poisoning)? This disease is caused by eating a large amount of raw or unripe ginkgo, and ginkgo contains hydrocyanic acid toxin. To prevent poisoning by eating ginkgo, you must pay attention to the following A few points:

First, don’t eat “floating ginkgo”. The so-called "floating ginkgo" refers to ginkgo seeds with stunted kernels. The endosperm of these seeds is low in nutrients and may contain harmful ingredients. Poisoning from eating "Floating Ginkgo" is by no means alarmist. On June 30 of the lunar calendar in 1949, Dongting Mountain in Wuxian County, Jiangsu Province was hit by a Category 12 typhoon. Ginkgo fruits drop a lot. After the disaster, farmers came to ginkgo producing areas in large numbers to pick up newly fallen ginkgo fruits. Since the ginkgo fruits are not yet mature, what is picked up are basically floating fruits. In the year when it was eaten, there were dozens of poisoning accidents in the village. Ginkgo without long core buds means floating-head ginkgo and cannot be eaten. When purchasing, choose one with core buds! Ginkgo seeds, after removing the light yellow outer testa, the hard testa (middle testa) is white, so it is called ginkgo. The edible part of ginkgo is the seed kernel. The endosperm of the seed kernel is fleshy and tastes greasy, sweet and slightly bitter. Ginkgo seeds are fresh and tender and can be eaten raw or cooked. The raw food tastes fragrant and the meat is crispy. However, the inner seed coat is difficult to peel off and it is easy to be poisoned if eaten too much. Therefore, it is rarely eaten raw and eaten more cooked. After frying the ginkgo shell, peel off the inner seed coat and eat the kernels. They are soft, fragrant and very delicious. The ginkgo kernels can also be used as condiments in dishes. Ginkgo salad dishes are available in restaurants and food stores in Japan and the United States. and non-staple food for sale. Ginkgo has been widely used in cooking in my country during the Song Dynasty. It is mostly paired with pigs, sheep, cattle, poultry, and eggs. It can be made into delicious food by stir-frying, steaming, simmering, stewing, stewing, braising, roasting, and stewing. Delicacies such as steamed eggs with ginkgo, braised chicken with ginkgo, whole duck with ginkgo, etc. Recently, chefs from Qufu International Travel Agency in Shandong and Kongshantang in Beijing have skillfully prepared the famous dish "Panda Smells Ginkgo", which is not only delicious but also delicious. It has good aroma and taste, and allows the eater to appreciate an exquisite handicraft. In addition, ginkgo can also be made into cans, moon cakes, snacks, and processed into wine, beverages and other delicacies for people to eat. As mentioned earlier, since ginkgo seeds contain toxic substances such as ginkgo acid, ginkgo phenol, and ginkgo alcohol, you should not eat too much ginkgo at a time, otherwise it will cause poisoning. In order to prevent poisoning, when cooking ginkgo, the lid of the pot should not be tightly closed, and the ginkgo must be cooked thoroughly to allow the toxins to evaporate. Do not eat the unripe ones. Ginkgo has high medicinal value. According to the "Compendium of Materia Medica": "Cooked food warms the lungs, replenishes qi, relieves asthma, reduces stool, and stops white insects; raw food reduces phlegm, disinfects and kills insects." Traditional Chinese medicine uses ginkgo to treat bronchial asthma, chronic bronchitis, tuberculosis, leucorrhea, gonorrhea, spermatorrhea and other diseases. For example: For patients with asthma, cough and thin phlegm, you can use 30 grams of ginkgo kernels and 15 grams of rock sugar, decoct them in water until the kernels are cooked and take them with the residue, 1 to 2 times a day; for children with enuresis, take 5 ginkgo kernels and simmer them with their shells. Take the ginkgo and eat it once before going to bed every night; patients with tuberculosis can peel the shells of the ginkgo and take the kernels, soak them in cod liver oil, and take it after half a year, once before meals, three times a day, and can be cured after taking it for 1 to 3 months; Rubbing raw ginkgo pulp on the affected area can remove blisters, flatten wrinkles, remove scabies, and kill lice. It is also effective in treating facial dark spots and ringworm blisters. Modern medical research has proven that ginkgo has anti-E. coli, diphtheria, Staphylococcus, Mycobacterium tuberculosis, and Streptococcus bacteria.