Foods that germinate absolutely should not be eaten and should be considered when eating

There are foods when sprouting will lose nutrients, produce toxins. However, there are also foods that increase nutritional value.

Occasionally, buy food that has not been processed before, a day or two after potatoes and carrots . have sprouted. Sprouts of potatoes are known not to eat, but what about other foods?

Throw away all waste, leave the sprouts go on cooking worry about poisoning? . This mood is certainly not many people encounter. To relieve this concern for housewives, we look at the experts who introduce common sprouting foods in life and how to deal with it.

first.

Sprouted potatoes will produce a very toxic substance called solanine, which is 50 times more toxic than normal potatoes.

Potatoes sprout, after turning green, will produce a very toxic substance called solanine , which is 50 times more toxic than normal potatoes, far exceeding the permissible safety standard. Normal ways of processing cannot destroy this toxin, even cutting off green areas is unlikely to run out of toxins.

Solanine is not only highly corrosive to the stomach, but also has a hemolytic and paralyzing effect on the nervous center. After eating, there will be symptoms of dry throat, dizziness, nausea, abdominal pain diarrhea, acute gastritis . If severe, there are symptoms of fever, difficulty breathing, convulsions . If encountered The above situation, must be promptly to the hospital to avoid danger of life.

Note: to ensure health safety, if the best sprouted potatoes should be discarded!

2. Sweet potatoes

Sprouting sweet potatoes does not produce toxins, but sweet potatoes are easy to produce mold. If the sweet potato skin has brown or black spots, it is the phenomenon of black spot infection.

Black spot will produce a number of toxins, such as ipomeamarone, a substance that makes bitter potatoes (potatoes), this poison even when you process it, its biological activity is not destroyed.

Note : when sprouting sweet potatoes can still be eaten but when there are mold marks, they should not eat.

3. Ginger

Ginger grows no longer nutritional value.

Sprouting ginger is a common phenomenon in family kitchens, and we often use them. However, the sprouting ginger is no longer of any nutritional value, even they significantly reduce the nutrition of the person eating.

If ginger has become moldy, then the parts around the broken area should not be used anymore. Because broken moldy ginger will produce safrole toxin (a substance that can cause cancer 2B), degenerate liver cells, necrosis, and even lead to liver cancer.

Note: when ginger has sprouted, quickly discard it and avoid using ginger mold.

4. Taro

In fact, the nature of taro is a kind of root that has sprouted, just when used, it cuts off the stems and leaves. But if sprouting again, the nutrients in it will be more or less affected, not to mention the taste has also metamorphosed.

Note: sprouted taro can be used but it is best to avoid it.

5. Soybean

Sprouted soybeans are good for health.

Nutritional value from soybeans is very high, after soybeans sprout, the nutrient is increased. Studies have shown that post-sprout soybeans, fat content and sugar content will decrease, protein, isoflavones, vitamin C and other beneficial nutrients will increase. Moreover, soybean sprouts are delicious, cool, suitable for poor digesters.

6. Peas

The content of carotene in peas can reach 2700 micrograms / 100grams, 27 times more than we eat vegetables.

Due to the short growth cycle of bean sprouts, there is no need for fertilizer application and spraying to ensure quality and productivity. Therefore, basically the pea sprouts are clean food, relatively high safety, so encourage use.

7.

Garlic is more beneficial than fresh garlic.

Research by the National Institute of Biological Engineering, Food Science and Technology, Korea has found that garlic sprouts are more beneficial than fresh garlic. In garlic sprouts that contain a lot of selenium, a stronger antioxidant effect, can reduce the damage of free radicals, beneficial to cardiovascular health. The anti-cancer effect is also stronger than regular garlic.

Note: Garlic sprouts have more benefits, but use also requires a dose, especially not used on an empty stomach.

8. Brown rice

Brown rice sprout was first popular from Japan. Today is considered as a new functional food that benefits human health.

Brown rice is not easy to digest, the taste is also not easy to eat, processing takes a lot of time, but brown rice germs compensate for these disadvantages, it works to make aminobutyric acid (gaba - a god transmitting agent). Kinh belongs to the group of amino acids) and other beneficial components are significantly improved.

How to preserve these foods

1. 1. Onions : Mainly preserved dry. Most of the onions when the harvest season is over are dried or dried. When buying, first remove the old crust, broken shell, based on the degree of moisture drying of the onions that determine whether to continue drying. When dry at 70%, it is possible to lay each layer in a dry and well-ventilated place, if it is stored for a long time, attention should be paid to temperature and humidity.
2. 2. Ginger : There are 2 types of old ginger and young ginger. Old ginger is not suitable for cold storage, it can be left in a cool place or buried in sand. Young ginger can be wrapped in a storage bag to keep the refrigerator cool.
3. 3. Garlic : Can be put in a net bag, hang in a cool place in the room, or store in a gourmet basin with a vent. In the composition of garlic there is allicin, which has a self-antiseptic function so it is not easily damaged.