Eat these two kinds of vegetables after germination, not only are they non-toxic, but their nutrition will be doubled! See if you like to eat?
Introduction: I believe many people have heard from the elderly at home that eating sprouted vegetables will cause food poisoning. If you see such a report on the Internet, many people can't help but go to see what kind of food they can't eat after sprouting, which not only satisfies their own curiosity, but also gains a lot of knowledge.
There is a saying that food will be poisoned after sprouting. In fact, when we face this matter, we can’t make generalizations. Not all foods will produce toxic substances after sprouting. Some foods will indeed produce certain substances after sprouting. However, after some foods are sprouted, not only will there be no toxic components in the food, but the nutrients will become more, possibly twice as much as before, and nutrients will be rapidly produced in a multiplication manner .
Which foods are sprouted and must not be touched:
1. Be wary of sprouting foods: potatoes
Potatoes are one of the regular vegetables in many households, but they are also one of the vegetables that are easier to germinate. Sometimes I see potatoes turn blue or sprout. Many people know that such potatoes are "toxic" and cannot be eaten, so they throw them away. In fact, this toxicity is - solanine.
Solanine is also present in vegetables such as unripe tomatoes and eggplants, and if too much is ingested, gastrointestinal symptoms such as tingling of the tongue, abdominal pain, and vomiting may occur. When we eat potatoes, we first peel off the skin to reduce the intake of solanine. If it has turned green or sprouted, it is recommended to eliminate this part directly and leave the good part for consumption. If the sprouting area is too large, it is recommended that you Or throw it away.
The most important thing is that we buy a small amount at the time of purchase to avoid waste caused by storage.
2. Be wary of sprouting foods: sweet potatoes
Speaking of sprouted sweet potatoes, it's not that you can't eat them. They are not the same as potatoes. The sprouting of sweet potatoes does not produce any harmful substances, but we must pay attention to the environment suitable for germination, which is also suitable for the growth and reproduction of molds.
Germination will be accompanied by the reproduction of molds, and a large amount of toxins will be produced in the process of mold reproduction, which is the hidden safety hazard of sprouted sweet potatoes.
If you find that sweet potato sprouting and mold coexist, I advise you to throw it away, because such food will contain a lot of harmful substances, which will not be beneficial to the human body, and may even cause food poisoning.
3. Be wary of sprouted foods: peanuts.
It is not recommended to eat peanuts after germination, because peanuts are likely to become moldy and deteriorate during the germination process. After such peanuts are eaten into the human body, it is easy to increase the risk of cancer.
Of course, many people like to eat peanuts after sprouting. They feel that the nutritional content will be higher. As long as there is no change, they can eat with confidence. I hope everyone must distinguish clearly.
Of course, not all foods cannot be eaten after sprouting. For example, the following two vegetables can be eaten with confidence after sprouting, and their nutrition will be doubled. I hope you can include them in a light diet.
Eat these two kinds of vegetables after germination, not only are they non-toxic, but their nutrition will be doubled! See if you like to eat?
1. Sprout food to cherish: soybean sprouts
Do you know? In fact, soybeans will germinate. After sprouting, soybeans have a lot of vitamin C , and there is a lot of water in them. If you eat them regularly, they will replenish the nutrients such as vitamins for our bodies in time .
If there is too much vitamin C in our body, it will make the development of bones become healthier and effectively reduce the chance of suffering from osteoporosis. Children in the developmental period can also eat a little more soybean sprouts, which can make their bodies grow faster and make their bones harder and less prone to fractures.
2. Cherish the sprouted food: garlic sprouts
Many people don't know much about garlic sprouts. The nutritional value of garlic is relatively high, but it has richer nutrients after germination, which is worthy of recognition.
As long as garlic is not moldy and brown, it can be eaten with confidence. Studies have shown that sprouted garlic has higher antioxidant properties. People who are not used to fresh garlic can choose to eat garlic sprouts. Garlic sprouts are in terms of dietary fiber, vitamin C and other nutrients. is very nice.
I need to remind everyone that garlic sprouts are suitable for quick frying, which will taste better. Of course, you can also use garlic sprouts as a decoration when making soup, which can help better supplement nutrients.
After the food sprouted, whether it has nutrients depends on the food itself. If it contains toxins, then such food needs to be thrown away quickly. However, if the nutrition of the food is doubled after germination, it will help strengthen the body after eating into the human body.
If the food we buy home is not stored properly, it will easily become moldy and deteriorate, which will cause unnecessary waste. I hope everyone must eat and buy now to avoid unnecessary waste. Going to the market more often can also strengthen physical exercise, which is also a very good way to exercise.
How to preserve vegetables?
1. Pay attention to the integrity of vegetables. When buying vegetables, we must consider the issue of preservation. Don’t choose those vegetables with rotten leaves or damaged, and try to choose vegetables with complete plants and normal shapes.
2, do not eat do not choose to wash. If the vegetable is not ready to be eaten in the last day, it is best not to destroy its integrity, and also to remove the yellow and dirty leaves on its outer layer, and avoid direct contact with the air inside the vegetable.
3, skillfully use plastic wrap. There will be plastic wrap at home, and vegetables that cannot be eaten should be wrapped with plastic wrap. This can not only lock the moisture of the vegetables, but also avoid the direct contact of the vegetables with the air, which can preserve the original taste and nutrition of the vegetables to the greatest extent.
4. Use the refrigerator properly. Vegetables can be placed in the fresh-keeping layer of the refrigerator, but not all vegetables are suitable for storage in the refrigerator, such as potatoes, tomatoes and eggplants, which are not suitable for long-term storage in the refrigerator.