Don’t throw away these foods after they sprout! They double the nutrition!

Most people would think that "sprouted food is generally poisonous and cannot be eaten. Eating it can be fatal!" But good food is a worry if you eat it, but it is a pity to throw it away. So, can sprouted food be eaten? Let's explain it all today.

0 1 Foods that can be eaten after sprouting

garlic

After the garlic sprouts, it generally does not produce toxins, nor does it affect continued consumption, but the nutrition will be discounted and the taste will become worse. This is because the newly grown sprouts absorb their original nutrients, and the food will become shriveled and the taste will become lighter. However, as long as the garlic does not become moldy or rotten, it can be eaten and has no effect on health.

Image source: Pixabay

sweet potato

The germination process of potato foods does not produce any harmful substances, but a large amount of nutrients and water will be lost in the process, and the taste will deteriorate.

It should be noted that you should check carefully before eating. Sprouted sweet potatoes may become moldy and produce toxins such as sweet potato ketone and sweet potato ketone alcohol. If the skin is brown, has black spots or any signs of mold, it is recommended to throw it away.

The stems and leaves of sweet potatoes are edible in themselves. Their dietary fiber and vitamin content are very advantageous among green leafy vegetables, and they can become a good dish.

Ginger

No harmful substances are produced during the germination process of ginger, but the germination process will consume the nutrients inside it, slightly reducing the nutritional value of the ginger itself.

Note: If you find signs of rot inside the ginger after cutting it, do not eat it, as rotten ginger is highly toxic.

radish

The taste and nutritional value of this food may be affected after germination, but it generally does not produce toxic substances, so it is safe to eat.

0 2 Foods that cannot be eaten after sprouting

Potato

As a well-known food on the "toxic sprouted food list", it is almost a household name.

The "killer" is the solanine in potatoes. The solanine content in normal potatoes is very low and will not pose a threat to the human body. Once they sprout, the solanine content will increase significantly and become a "toxic" killer that cannot be removed even by heating. After consumption, it will irritate the gastrointestinal mucosa, paralyze the respiratory center, and be harmful to the human body.

Pay attention to green potatoes as well. Green potatoes are actually a sign of increased solanine.

Solanine is mainly distributed on the green skin. If the green part of the skin is small, it is still edible after peeling off the surface. However, if you eat 200 mg of solanine (about 50 g of green and sprouted potatoes) at one time, you may be poisoned.

If you can't judge the extent to which the potatoes have sprouted or turned green, it is recommended that you throw them away directly to avoid wasting time.

If you want to extend the shelf life of potatoes, you can put potatoes and apples together and store them in a sealed container. The ethylene released from apples can effectively inhibit the germination rate of potatoes.

0 3 Foods that double their nutrition after sprouting

peanut

The vitamin C content of peanut sprouts is significantly increased, and the content of antioxidants such as resveratrol is also increased.

Image source: Pixabay

But even so, it is not recommended to eat peanuts that have sprouted at home.

If the peanuts you stored at home suddenly sprout, it is probably because the peanut shells are damaged.

The environment in which peanuts germinate is likely to be a breeding ground for mold growth, and eating them at this time increases the chance of ingesting aflatoxin (a Class 1 carcinogen).

Therefore, once you notice that something is not good, it is recommended to throw away the sprouted peanuts at home.

If you really want to eat peanut sprouts, you can buy them in the supermarket or vegetable market.

Soybeans, mung beans, peas

The nutritional value of beans themselves is very high. After sprouting, they actually become another food ingredient - soybean sprouts, mung bean sprouts, and pea sprouts, which have higher nutritional value.

Take soybean sprouts for example. Compared with soybeans, the fat and reducing sugar content of bean sprouts are lower, while the content of vitamin A, vitamin C, riboflavin, niacin and isoflavones is higher.

Moreover, after the beans germinate, part of the protein will be broken down into various amino acids needed by the human body. The sprouts are more delicious and delicate, and more suitable for people with poor digestive function.

Pea sprouts are the "best of the best". After sprouting, the carotene content of peas (2700 micrograms/100 grams) is 27 times more than that of the fruits and vegetables we usually eat (usually less than 100 micrograms/100 grams).

However, like peanuts, these sprouts must be homemade to ensure the safety of the ingredients and avoid mold.

Source: Chongqing Tianji Network Co., Ltd.

This article is compiled from: Tencent Medical Dictionary, CCTV Life Circle, Xinhuanet Science, Most Important Health GRT, Guokr

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