Do you really know these common foods? (2)

In the kitchen, it is normal for garlic, potatoes, sweet potatoes and other common foods to sprout. It is a pity to throw them away, but eating them is also a risk of food poisoning. What should we do? Are they really inedible? There are also some other things, such as soy milk, green beans, fresh day lily, sugar cane... These are also common foods in life, but if you eat them wrong, you may be poisoned! How to identify poisonous food? How should you cook it so that you can eat it safely?

These sprouted better.

Soybeans, mung beans, peas

Beans themselves have high nutritional value. After sprouting, they actually become other ingredients - soybean sprouts, mung bean sprouts, and pea sprouts, which are more nutritious.

For example, after soybeans sprout, the fat and sugar content will decrease, while beneficial nutrients such as protein, isoflavones and vitamin C will increase accordingly. Compared with soybeans and mung beans, soybean sprouts and mung bean sprouts are more suitable for people with poor digestive function. Pea sprouts are also highly recommended, with a carotene content of up to 2,700 micrograms per 100 grams, while the carotene content of fruits and vegetables commonly eaten by people is less than 100 micrograms per 100 grams, a difference of 27 times.

peanut

If you intentionally cultivate sprouted peanuts, the vitamin C content of the peanuts will increase greatly after germination, and it will also increase resveratrol, flavonoids and other nutrients that have antioxidant effects on the human body. Generally, the germination of homemade peanuts is likely caused by damage to the peanut skin. However, it should be noted that peanuts are prone to mold and form toxic aflatoxin, which is a strong carcinogen and cannot be eaten.

garlic

The antioxidant content of sprouted garlic is higher than that of fresh garlic, and its nutritional content in dietary fiber, vitamin C, vitamin A, carotene, etc. is also better than that of unsprouted garlic. However, it is important to remember that discolored or moldy garlic cannot be eaten.

These things are poisonous

Red sugar cane

Red sugar cane cannot be eaten, as it is moldy and toxic. If you see red filaments in the sugar cane, it means it is moldy. Moldy sugar cane will produce a large amount of neurotoxin 3-nitropropionic acid, which can cause respiratory failure and death in severe cases, and survivors may also lose their ability to live.

Persimmon peel

Persimmon peel contains tannic acid, which reacts with the protein in food under the action of gastric acid to form precipitates - persimmon stones, which cause upper abdominal discomfort, fullness, loss of appetite and other symptoms. Therefore, you must peel persimmons and do not eat them on an empty stomach.

Snail

The snail is poisonous, and there is no antidote for its toxicity. The State Food and Drug Administration has issued a risk warning: The snail contains tetrodotoxin, which is heat-stable. Boiling, salting, and sun exposure cannot destroy the toxin. There is currently no specific antidote. If you accidentally eat a snail and experience symptoms of poisoning, you should immediately induce vomiting and go to the hospital for treatment.

ginkgo

Be careful about the amount you eat ginkgo nuts. Ginkgo nuts, also known as gingko nuts, contain up to 830 micrograms of hydrocyanic acid per 100 grams, and also contain chemicals such as ginkgolic acid. For infants under one year old, 10 ginkgo nuts can be fatal; and children aged 3 to 7 will also show symptoms of poisoning after eating 30 to 40 nuts, and in severe cases, even die. If you eat it, be sure to handle it properly to remove poisons such as cyanide and ginkgolic acid.