Not only are these foods not "toxic" after sprouting, they may also have higher nutritional value. Don't waste them!

This article was reviewed by Zhang Zhaomin, Master of Food Science, Senior Engineer

Every time I go to the supermarket, I always buy a lot of fruits and vegetables to stock up in case of emergency, but many vegetables tend to sprout if left for a long time.

When it comes to food sprouting, most people would think "sprouted food is generally poisonous and cannot be eaten. Eating it will be fatal!"

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However, we can eat sprouts such as mung bean sprouts, soybean sprouts, and pea sprouts normally.

So, for some common foods in life, such as peanuts, potatoes, sweet potatoes, garlic, ginger, etc., will their nutrients double or produce toxins when they sprout? Let me show you how!

01 These foods have higher nutritional value after sprouting

1. Peanuts: Vitamin C content increases greatly after germination. It is best not to eat peanuts that are not artificially germinated.

If the peanuts are intentionally cultivated for germination, the vitamin C content will be greatly increased after germination, and resveratrol and flavonoids, nutrients that have antioxidant effects on the human body, will also be increased, greatly improving the nutritional value.

Generally, when peanuts sprout at home, it is probably because the outer skin of the peanuts is damaged. At this time, the peanuts are prone to mold and form toxic aflatoxin, which is a strong carcinogen. It is recommended not to eat them. Once you notice that "not good", it is recommended to throw away the sprouted peanuts at home. If you really want to eat peanut sprouts, you should buy them at supermarkets or vegetable markets.

2. Soybeans, mung beans, and peas: beneficial elements increase accordingly

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.

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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.

3. Brown rice: some nutrients double after germination

The brown rice sprouts produced by brown rice are not only easier to digest and have a softer taste, but also some nutrients are doubled. It also activates the brown rice to produce new nutrients, such as γ-aminobutyric acid, a sleeping and brain-boosting ingredient, thus killing two birds with one stone.

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02 These foods can be eaten after sprouting

1. Garlic: You can eat it, but the nutrition will be discounted

The nutritional value of garlic will actually be reduced after sprouting, but as long as the garlic is not moldy or rotten, it can be eaten and has no effect on health.

2. Ginger: Sprouting is non-toxic, but the nutritional value is compromised

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.

However, if the ginger is rotten or moldy, it should not be eaten, otherwise it will cause food poisoning.

03 These foods must not be eaten after sprouting

Potatoes: Sprouting toxins can cause poisoning

Potatoes naturally contain a toxic alkaloid called solanine. Under normal circumstances, the content of solanine is extremely low. Potatoes that have been stored for a long time may sprout. If the potatoes sprout, the content of solanine will be greatly increased. This substance has a great negative impact on the human body. Eating such potatoes can cause nausea, numbness in the mouth and tongue, diarrhea and other discomforts.

Solanine has high thermal stability and is difficult to destroy by ordinary steaming, boiling, stewing or stir-frying. Potatoes that have sprouted or whose skin has turned green should be discarded and not eaten.

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Have you learned it?

You can eat it with confidence

Throw away what you can't eat

Source: Science Popularization China WeChat Official Account

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