How do you handle sprouted food? Can't bear to throw it away, eat it without a second thought, or throw it all away? In fact, some foods become twice as nutritious after sprouting and are healthier to eat. Some foods are inedible as toxins accumulate after sprouting. So, which foods are safe to eat after sprouting?
1. Sprouted garlic is better for heart health
After being harvested, garlic bulbs generally have a dormant period of 2-3 months. After this period, under suitable temperatures (5-18°C), the garlic cloves will sprout and grow leaves rapidly, consuming the nutrients in the bulb. Whether it's green garlic, garlic scapes, or individual cloves, no toxic substances are produced during the various stages of growth.
Moreover, recent research has found that sprouted garlic contains more heart-healthy antioxidants than fresh garlic. The antioxidant activity of garlic sprouted for five days is stronger than that of fresh garlic. In addition, sprouted garlic also contains different metabolites, indicating that it has generated different substances.
2. Sprouted ginger is edible
When we cut open ginger, we may find the flesh inside is dry and hollow, and the fibers have become coarser. This indicates that the ginger's nutrients have started to decrease, and its nutritional value is reduced, but its main components are not damaged.
In reality, most ginger on the market has sprouts, though they are not always obvious. However, if improperly stored after sprouting, ginger can enter a dormant state, begin to rot, and breed bacteria. Eating it at this point can cause diarrhea. There is a folk saying, "Rotten ginger is not rotten in taste," meaning rotten ginger is still edible. This is actually wrong. Rotten ginger contains safrole, which can cause degeneration and necrosis of liver cells, thus inducing liver cancer, and therefore must absolutely not be eaten.
3. Sprouted taro is edible
Actually, sprouted taro is edible. The reason sprouted potatoes cannot be eaten is because they produce solanine. Taro does not contain solanine, so this problem does not exist. Therefore, you can rest assured and eat sprouted taro.
These foods cannot be eaten after sprouting
1. Sprouted potatoes are toxic
After being harvested, potatoes enter a dormant period where their metabolism slows down. Even in suitable conditions, they will lie dormant for 2-3 months. After the dormant period ends, as long as they encounter suitable temperature and humidity, they will grow rapidly, sending out new shoots. This causes a significant increase in solanine, a toxic nitrogen-containing steroidal alkaloid that potatoes already contain in trace amounts. The role of solanine is actually to prevent other animals and molds from harming the potato sprouts!
2. Sprouted purple sweet potatoes have more toxins
Sprouted purple sweet potatoes should not be eaten. They contain toxins that can cause rot and harm human health. When purple sweet potatoes sprout, starch and sugar are broken down into nutrients needed for sprouting. During this process, the sweet potato releases some toxins, making it prone to mold and rot (due to increased moisture from starch breakdown). Sprouted purple sweet potatoes become soft and have a poor texture. Fresh purple sweet potatoes are not only delicious but also very nutritious. However, when you buy too many and store them at home, they often sprout after a while. How can you make purple sweet potatoes last longer without sprouting? Just leave the purchased purple sweet potatoes in the sun for half a day, then place them in a dry location. The sweet potatoes will not sprout and will also become sweeter.
Sprouted potatoes and purple sweet potatoes must not be eaten, as the accumulated toxins can cause significant harm to the body. At this point, you must be willing to throw away all these sprouted foods. When we buy food, we must consider whether the food can be stored for a long time.