Consuming garlic or taking nutritional supplements containing garlic extract is generally considered a natural way to lower cholesterol, cancer risk, blood pressure levels, and the risk of heart disease. However, we often discard sprouted garlic without a second thought. Recent research shows that sprouted garlic is a real treasure!
Korean Research: Sprouted Garlic is Better for Heart Health
While some studies have shown that the antioxidant activity increases in sprouted beans and grains, researchers at the College of Food Science and Biotechnology at Kyungpook National University in Korea found that the same rule applies to sprouted garlic:
Sprouted garlic is more beneficial for heart health than fresh garlic and contains more antioxidant components.
Sprouted Garlic has Higher Cancer Prevention and Anti-Radiation Effects
Researchers found through experiments that the antioxidant activity of garlic sprouted for five days is stronger than that of fresh garlic.
Although eating garlic cannot cure cancer, the selenium-rich antioxidant elements in sprouted garlic have a strong antioxidant effect that can reduce damage from free radicals. Its cancer-preventing and anti-cancer effects far exceed that of unsprouted garlic.
These Sprouted Foods are Also Edible
1. Sprouted Ginger
When we cut open ginger, we may find that the flesh inside has become dry and hollow, and the fibers have become coarser. This indicates that the nutritional content of the ginger has begun to decrease, and its nutritional value is reduced, but its main components have not been destroyed.
In reality, most of the ginger on the market has sprouts, they are just not very obvious. However, if improperly stored, sprouted ginger can enter a dormant growth 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," which means rotten ginger can still be eaten. This is actually wrong. Rotten ginger contains safrole, which can cause degeneration and necrosis of liver cells, thus inducing liver cancer. Therefore, it must absolutely not be eaten.
2. Sprouted Taro
In fact, sprouted taro is edible. The reason why sprouted potatoes cannot be eaten is because they produce solanine. Taro does not contain solanine, so this problem does not exist. Therefore, everyone can rest assured and eat sprouted taro.
From the above, it can be seen that not all sprouted ingredients are inedible; in fact, some sprouted ingredients are even more beneficial to the body. Previous understanding was not entirely correct, as sprouted garlic contains more heart-healthy antioxidants than fresh garlic. We should observe and accumulate more experience in our daily lives to make life richer.
These Foods Cannot Be Eaten Once They Sprout
Potatoes – Sprouted Potatoes are Inedible
Potatoes are the vegetable that sprouts most easily. When housewives see the potato skin turn green or sprouts, they often throw the potatoes away.
Potatoes contain a natural "weapon" – solanine. This weapon protects potatoes from mold and insects. However, if a person ingests too much solanine, symptoms of poisoning such as numbness of the mouth and tongue, nausea, vomiting, and diarrhea will occur. This toxin is most concentrated in sprouted potatoes.
Expert Advice:
First, peel the potatoes to reduce the intake of solanine. Secondly, eating potatoes with green skin or that have already sprouted carries a significant risk of solanine intake. Therefore, if the area that has turned green or sprouted is not large, cut that part off thoroughly and leave the good part.
During cooking, you can add some vinegar to dissolve and destroy this toxin. It is recommended not to buy too much at a time and not to store it at home. If storage is necessary, it should be stored in a low-temperature place without direct sunlight.
In daily life, how to choose healthy potatoes? When buying potatoes, carefully check if they have sprouted. If the potatoes you bought have sprouted or changed color, be sure to peel them thoroughly, dig out the area around the sprout eyes, then wash the cut potatoes before cooking. Cook them thoroughly. If the sprouted area is large and there are many sprout eyes, it is best not to eat the potatoes.
Sweet Potatoes – Sprouting Can Cause Poisoning
When sweet potatoes sprout, their skin often turns brown or has black spots. This is due to contamination by black spot fungus. The toxins it produces are not destroyed by boiling or roasting. Eating them can easily cause acute poisoning and damage liver function. Therefore, they should not be eaten.
Peanuts – Sprouted but Not Molded Peanuts are Edible
Many people believe that sprouted peanuts cannot be eaten because they produce a large amount of aflatoxin (a carcinogen). In fact, sprouted peanuts are not inedible; it's just that the environmental conditions required for peanuts to sprout and mold are the same.
Many sprouted peanuts also show signs of mold. This is because the outer skin of the sprouted peanuts is damaged, which easily breeds aflatoxin, and the aflatoxin content in moldy peanuts is very high. Therefore, it makes sense that many people do not eat sprouted peanuts.
Expert Advice:
First, determine whether the sprouted peanuts are moldy. Peel a peanut and see if the skin has turned yellow or brown, or if there is a layer of black or yellow-brown bacterial spores or hyphae. Secondly, you can take a small taste to check for a bitter or moldy taste. If there is any mold, it should not be eaten.