Is the food poisonous after germination and can't be eaten? Some can not only be eaten, but also have higher nutritional value.

Verification expert: @DTR Nutritionist Xue Qingxin, member of China Nutrition Society, registered nutrition technician, health manager Gong * * * Nutritionist

As a natural food in nature, it is too common to sprout and pluck a branch from time to time.

every time I see something sprouting, many people will sigh, "Ah! Tenacious vitality! "

of course, for foodies, it is usually: "Ah! It's sprouting Is it poisonous? "

Maybe you know that sprouted potatoes are poisonous and you should never eat them, but that doesn't mean that all sprouted foods can't be eaten.

On the contrary, some ingredients have become more nutritious and have higher edible value because of germination.

This article will talk about the germination of ingredients, and decide whether to eat or not after reading it.

After the potatoes germinate, the content of solanine, a toxic substance, will increase significantly.

and this solanine is a toxic glycoside alkaloid.

Under normal circumstances, the content of solanine in potatoes is very small, but the longer it is stored, the higher the content of solanine will be.

In the experiment of potato bud culture, it was found that on the 18th day, the content of solanine was as high as 676.79mg/kg, which was 23 times higher than that before culture.

Ingesting a very small amount of Solanum nigrum will not cause toxicity to human body, but ingesting 2mg of Solanum nigrum at a time can make people toxic and even fatal. [1]

what is the concept of 2 mg solanine?

it is equivalent to about 3g of potatoes that have turned green or sprouted (about two thumbs).

Therefore, in daily life, potatoes must be stored away from light, because ultraviolet rays are more likely to promote the production of solanine.

In addition, in order to reduce the intake of solanine, potatoes can be peeled before eating, because normal potatoes mainly concentrate on the skin, and peeling can reduce the intake.

there is another way, that is, when cooking potatoes, you can use steaming or boiling more, because the content of glycoside alkaloids in potatoes will be reduced by 65% in steam, while it will be reduced by more than 8% in water boiling.

sweet potato buds can be eaten, but the sprouted sweet potato itself is not recommended.

Many people may think that potato germination is poisonous and inedible, while sweet potato and potato are both potatoes. Does sweet potato germination also produce toxins?

In fact, sweet potato does not produce toxic and harmful substances when germinated, and it is edible.

furthermore, in fact, if you observe the sprouted sweet potato for a long time, you will find that it will grow sweet potato leaves, which is a dish!

Moreover, the content of insoluble dietary fiber, minerals magnesium and calcium in sweet potato leaves is very high.

dietary fiber is 2.8mg/1g, magnesium is 58mg/1g, and calcium content is as high as 18 mg/1g.

These three nutrients are 3.1 times, 4.8 times and 3.2 times that of Chinese cabbage respectively. [2]

Although the germinated leaves of sweet potato can be eaten, the germinated sweet potato itself is not recommended.

Because the sweet potato needs to consume a lot of nutrients in the process of germination, which leads to the reduction of the nutrients of the sweet potato itself and the poor taste.

Moreover, the germinated sweet potato is easy to go bad, so be sure to carefully observe whether there is mildew.

moldy sweet potatoes will produce the toxin [3], which is stable in nature, resistant to high temperature and not easy to be destroyed, and can not be decomposed by the usual cooking methods such as steaming and roasting.

if you see the skin of sweet potato is black or brown with black spots, don't eat it.

If you find sweet potato sprouting, I suggest you find a flowerpot to plant it, so that you can not only watch it, but also wait to eat sweet potato leaves.

no poison!

However, almost all the nuts we usually buy are cooked after baking, and will not germinate again.

Nuts that have not been processed and ripened, if germinated, their nutritional value will often be improved to some extent.

Nuts are foods containing more phytic acid, such as almond, hazelnut, pistachio and cashew, whose phytic acid contents are 2.54g/1g, 1.29g/1g, 1.56g/1g and .19~4.98g/1g respectively.

The soybean with high phytic acid content is usually 1~2.22g/1g.

some nuts also contain tannin, for example, the tannin content in walnuts is 27.56 mg/1 g. [4]

Phytic acid and tannin mentioned above are the main sources of astringency of nuts.

Phytic acid is a double-edged sword. On the one hand, it will affect the absorption and utilization of minerals by human body; on the other hand, it has the functions of antioxidation and immunity regulation. [5]

After germination, the contents of phytic acid and tannin in nuts will decrease, and the contents of amino acids and fatty acids in nuts will increase, and the starch content will also decrease.

Studies have shown that during the germination of walnuts, the contents of amino acids and fatty acids are gradually increasing, while the starch is gradually decreasing.

amino acids increased from 13.38g/1 to 16.43g/1g. Fatty acids increased from 53.39% to 57.88%. Starch decreased from 1.38% to 6.37%. [6]

In the process of peanut germination, the water content will increase greatly, the mineral content will not change much, the total nitrogen content will increase, and the free amino acids and total sugar content will start to rise.

With the decrease of macromolecular substances, the content of small molecular substances which are easily absorbed and utilized by human body is increased, and the content of functional components is increased. [7]

In addition, it is not recommended to sprout nuts at home.

Because the environment needed for germination is relatively humid, which requires high temperature and humidity.

and this environment is more conducive to the reproduction of bacteria and microorganisms, which increases the possibility of mildew of nuts and has health hazards.

bean sprouts are common dishes on our table. The bean sprouts we often eat are soybean sprouts, black bean sprouts and mung bean sprouts.

many nutrients will be increased when soybeans are turned into bean sprouts.

moreover, the content of vitamin c will change from nothing to nothing.

originally, soybeans did not contain vitamin C. However, when they became soybean sprouts, they contained 8mg/1g of vitamin C, which was about half of that of tomatoes. [2]

Because a lot of water is absorbed in the process of soaking and sprouting, the heat of soybean sprouts will be reduced. The heat of soybean sprouts is only 47kcal/1g, which is only 12% of that of soybeans, which is considered as a medium level in vegetables. [2]

If you eat bean sprouts in three meals, you can eat them as vegetables.

Some vegetables have a special smell, which many people may not be used to, but if they are eaten after germination, the taste will be different.

such as common garlic and onion.

After the garlic germinates, it is the garlic sprout and garlic moss that we often eat, while after the onion germinates, it is a bit like "spring onion".

after germination, they will not produce toxins, and the special smell will fade, which is more acceptable.

In addition, the nutritional value of garlic will be improved after germination.

The contents of dietary fiber, vitamin C and carotene in germinated garlic are 1.6 times, 5. times and 9.3 times higher than before, respectively. [2]

However, garlic will grow into garlic moss after it matures.

At this time, the contents of dietary fiber, minerals magnesium, iron and zinc will increase, which are 2.8 times, 1.3 times, 3.5 times and 1.2 times that of garlic respectively. [2]

However, not all vegetables will have increased nutrition and improved flavor after germination.

For most vegetables, germination means stale, such as carrots, white radishes, ginger, onions, etc. It is recommended to eat them while they are fresh.

For those garlic sprouts and garlic moss grown at home, you should eat them as early as possible, and don't wait until the taste turns to wood, which will make them taste bad.

Germination of ingredients is very common, not all of them are toxic, and not all of them are more nutritious. We should treat them dialectically according to different ingredients.