To prevent ginkgo poisoning, it is best to heat the ginkgo before eating it, and be sure to cook the ginkgo thoroughly so that the toxins are completely evaporated before eating. Ginkgo can also be used to make soup with chicken, mushrooms and other ingredients. When cooking, pay attention to removing the bony shell and membranous endothelium on the ginkgo. If there is a germ, the germ should also be removed, because the germ is also poisonous. Yes, inedible. Extended information

Ginkgo is mainly divided into two types: medicinal ginkgo and edible ginkgo. Medicinal ginkgo has a slightly astringent taste, while edible ginkgo has a refreshing taste.

In addition to starch, protein, fat, and sugar, ginkgo nuts also contain trace elements such as vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium, as well as ginkgolic acid. , ginkgo phenol, five-carbon polysaccharide, lipid sterols and other ingredients, rich in nutrients.

Placid in nature, sweet in taste, slightly bitter and poisonous. At present, the medical community believes that if children eat 7 to 15 pieces raw, they can cause poisoning. The toxicity will be reduced after frying, but the amount eaten at one time should not be too much.

Reference: Baidu Encyclopedia-Ginkgo