Is food inedible after it sprouts? This is not necessarily true!

When we see food starting to sprout, our first reaction may be - are they "bad"? So should we just keep eating them or throw them away? Did you know that some foods sprouting is actually a "self-upgrade"? Not only do they not go bad, but they become more nutritious and delicious! These magical changes do not mean that the food has become toxic or unsafe. So, which foods can still be eaten safely after sprouting?

Recommended to eat and double the nutrition

1. Beans

When soybeans, mung beans, and soy beans sprout, some interesting changes occur in their nutritional value: First, the sprouting process increases the protein, vitamin, and mineral content of these beans, such as increased levels of vitamin C and vitamin K.

In addition, sprouting reduces the content of anti-nutritional factors in beans , such as phytic acid and flavonoids, which may affect the body's absorption of nutrients.

In addition to the increase in nutritional value, sprouting also improves the taste of beans and promotes food digestion . After the beans are sprouted, part of the protein will be broken down into various amino acids required by the human body. The sprouts are more delicious and delicate, and are more suitable for people with poor digestive function.

2. Garlic

After garlic sprouts, as long as the garlic does not become moldy or rotten, it can be eaten . It has no effect on health, and the nutrient content of sprouted garlic increases. Studies have shown that some nutrients in sprouted garlic, such as anthocyanins and polysaccharides, will increase significantly . These compounds have strong antioxidant properties and help prevent a variety of diseases, such as cardiovascular disease. In addition, the vitamin C and vitamin B in sprouted garlic will also increase accordingly.

Although the nutritional value of garlic increases after sprouting, the taste of sprouted garlic may be unpleasant for some people because it becomes more bitter. In addition, some people may be more sensitive to sprouted garlic and may experience indigestion after eating it.

3. Peanuts

Increased protein content : When peanuts begin to sprout, the nutrients inside them change, with protein breaking down into amino acids, which increases the protein content. At the same time, the enzyme activity during the sprouting process increases, which helps to better utilize and absorb protein.

Increased dietary fiber : Dietary fiber content generally increases during the sprouting process. Dietary fiber helps promote intestinal health, prevents constipation, and helps control blood sugar and cholesterol levels.

Antioxidants : Sprouted peanuts may have increased levels of antioxidants such as polyphenols and flavonoids, which may help prevent inflammation and chronic disease.

Vitamins and minerals : The content of vitamins and minerals, such as vitamin C, vitamin E, zinc and selenium, in sprouted peanuts also increases.

However, it should be noted that if peanuts sprout at home, it may be caused by the damage of the peanut skin. At this time, the peanuts are prone to mold and form toxic aflatoxin, which is a strong carcinogen. It is recommended not to eat it. It is recommended to throw away the sprouted peanuts at home . If you really want to eat peanut sprouts, you can buy them in supermarkets or vegetable markets.

You can eat it but it is not recommended to eat too much

1. Sweet potato

Since sweet potatoes consume a lot of nutrients during the germination process, the nutritional content of the sweet potatoes themselves is reduced . Secondly, the loss of water will also affect the taste .

2. Onion

The vitamin C content of onions will decrease significantly after they sprout. Vitamin C is a nutrient that is easily oxidized, and during the sprouting process, the oxidation reaction will accelerate, leading to the loss of vitamin C; secondly, the taste and flavor may change, becoming more bitter and spicy , so it is not recommended to eat it often.

3. Ginger

If you cut and observe the sprouted ginger, you will find that the flesh inside becomes shriveled and the fibers become coarser, which indicates that the nutritional content of ginger has decreased. However, its main components remain unchanged, so eating sprouted ginger will not cause poisoning or other adverse reactions, and it can be eaten appropriately. However, if the ginger is rotten or fungus-infested, it cannot be eaten, otherwise it will cause food poisoning.

Toxic and harmful, do not eat

Some foods may produce toxic substances after sprouting, which is harmful to human health.

1. Potatoes

Potatoes contain solanine after they sprout. If you take a 50-gram green and sprouted potato, the amount of solanine it contains may cause poisoning, resulting in vomiting, gastrointestinal cramps and other discomfort symptoms. In severe cases, symptoms such as fever and nerve paralysis may occur.

The concentration of solanine is highest in the area where potatoes sprout. Even if the sprouted area is removed, it cannot guarantee that the surrounding toxins are completely removed . Therefore, it is not recommended to eat potatoes after they sprout.

2. Corn

After corn germinates, it will also produce a toxic substance called gibberellin . Long-term consumption may have an impact on health, so it is not recommended to continue eating sprouted corn.

Which sprouted foods can be eaten and which cannot be eaten

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References:

[1] Ma Yongxuan, Li Shengfeng, Tian Yun, et al. Study on the changes of nutritional components during the germination of different beans [J]. Agricultural Products Processing, 2022, (06): 66-68. DOI: 10.16693/j.cnki.1671-9646(X).2022.03.048.

[2] Wang Yu. Sprouted garlic has great effects[J]. Agricultural Knowledge, 2015(17):60-61.

[3] Yan Dongyue. Vegetables that can double their nutritional value after sprouting[J]. Greening and Life, 2015(11):51.

[4] Lü Jingyi, Han Xuzhou, Bai Lin, et al. Effects of ethephon treatment on quality and physiological changes of ginger during germination[J]. Journal of Bohai University (Natural Science Edition), 2019, 40(04): 298-305.

[5] Bai Jiawei, Du Liu, Chen Qi, et al. Study on the changes of components and related enzymes during peanut germination[J]. Grain and Oils, 2021, 34(11): 31-35.

Author: Xiaojuan is not Juan, Master of Food Science and Engineering from Henan University of Technology