October is the season for fresh ginkgo nuts to hit the market, especially around the time of the Cold Dew solar term, when the fruit pulp is at its fullest and most nutritious. However, Director Kao Yuping of the Pharmacy Department at the Provincial Hospital of Traditional Chinese Medicine reminds the public that ginkgo nuts are mildly toxic and should not be consumed in large quantities. Adults should eat no more than 10 per day, and children should not exceed 7. It is best to eat them cooked.
Ginkgo nuts, also known as ginkgo, are the fruit of the tall ginkgo tree, a member of the Ginkgoaceae family. Ginkgo nuts are a famous dried fruit, known for their delicate aroma and soft, pleasant texture. They are rich in various nutrients, including starch, protein, fat, and carbohydrates, as well as vitamins like C, and micronutrients such as riboflavin, carotene, calcium, phosphorus, iron, potassium, and magnesium. They also contain components like ginkgolic acid, ginkgol, and pentosan. Furthermore, they include ginkgolic acid, which has antibacterial properties, and ginkgetin, which helps lower cholesterol. Director Kao Yuping of the Pharmacy Department at the Provincial Hospital of Traditional Chinese Medicine explains that because of these properties, some elderly individuals, especially those with asthma, enjoy buying and eating ginkgo nuts when they are in season. However, it is important to remember that ginkgo nuts are "warming in nature with slight toxicity, and excessive consumption can cause abdominal bloating." Therefore, they must not be eaten in large amounts. Ginkgo nuts contain trace amounts of hydrocyanic acid, with the highest concentration of this toxin in the green embryo. Overconsumption can lead to poisoning symptoms such as vomiting, diarrhea, convulsions, and even difficulty breathing. Therefore, before eating ginkgo nuts, they must be scalded in boiling water to remove the outer red, soft skin and the core (green embryo).