[Video version] Xia Hui ~ Are these 3 foods more nutritious after being sprouted? One picture will tell you in seconds: eating this way can improve immunity and help metabolism

Even if the potatoes at home have sprouted, you are reluctant to throw them away and even risk eating them. Be careful to avoid acute poisoning such as dizziness, nausea, vomiting, abdominal pain, diarrhea, etc. due to ingesting toxic alkaloids. Except for potatoes, which cannot be eaten after sprouting, can peanuts and sweet potatoes be eaten after sprouting? Nutritionists will also tell you that there are actually three kinds of food that are more nutritious when sprouted. Especially when cooked wisely, they can also enhance immunity and help metabolism.

There are some sprouted foods that cannot be eaten and must be thrown away. However, what everyone doesn’t know is that some foods actually double their nutritional value after being sprouted, and they should be cherished more. Nutritionist Wang Zhenyun from Lian'an Clinic will show you how to choose your food in one go to get more nutritional benefits!

(Photo provided by Lian An Clinic)

This 1 food cannot be eaten after sprouting!

Potatoes

When potatoes begin to sprout, they will produce a large amount of "solanine", which is a natural toxin and is resistant to high temperatures. Even if the sprouts are removed or cooked at high temperatures, the toxin will still exist. After eating, you may experience symptoms such as nausea, vomiting, diarrhea, and in severe cases, it may even lead to unconsciousness. Therefore, it is not suitable to eat after sprouting!

→ Storage: It is recommended to store it in a ventilated and cool place; it will be easier to germinate if placed in the refrigerator or exposed to the sun.

When potatoes begin to sprout, they produce a large amount of "solanine", which is a natural toxin and is resistant to high temperatures. Even if the sprouts are removed or cooked at high temperatures, the toxin will still exist.

These 6 foods can be eaten after sprouting!

Ginger

Most of the ginger bought in the vegetable market or supermarket already has buds. After sprouting, the ginger is usually dry inside and the fibers are rough, but it does not contain toxins and can be eaten safely.

●Peanuts

Fresh peanuts are edible if they have sprouted but are not moldy. However, when peanuts are in a humid environment, in addition to sprouting, they are also prone to mold. At this time, aflatoxin will be produced, which is a strong carcinogen that may cause liver cancer and is not easily destroyed by heating. Therefore, it is recommended to discard them and not eat them again for safety. Therefore, if peanuts are left for too long and become damp and moldy and sprout, they cannot be eaten.

When peanuts are in a humid environment, in addition to germination, they are also prone to mold, which will produce aflatoxin, a strong carcinogen.

The taste of onions will deteriorate after they sprout, but they do not contain any toxins and can be eaten safely.

Sweet potato

Sweet potatoes are edible "root tubers", so they are still edible even if they sprout. However, due to germination, nutrients will be supplied to the buds, but they still contain dietary fiber, but the overall taste will become worse and the nutritional value will be lost.

Carrots

There is no toxin in carrots after they sprout, so they can be eaten safely. However, because of sprouting, their sweetness and nutritional value will decrease, making them less delicious.

●Taro

When the taro is in the field, it has already grown branches and leaves, so there is no need to worry when you see the taro sprouting. You can eat it with confidence.

Onion

The taste of onions will deteriorate after they sprout, but they do not contain any toxins and can be eaten safely.

After garlic sprouts, the sulfur compounds in garlic will increase, thus forming glutathione, which is an important component of human antioxidant enzymes. It can help healthy cells resist the damage of free radicals, enhance antioxidant capacity and immunity, and also help metabolism.

These 3 foods are more nutritious after sprouting!

Garlic

Nutritionist Wang Zhenyun said that after garlic sprouts and becomes garlic shoots, the sulfur compounds will increase, thus forming glutathione, an important component of the human body's antioxidant enzymes. It can help healthy cells resist damage from free radicals, enhance antioxidant capacity and immunity, and also aid metabolism. Therefore, the nutritional value of garlic is higher after sprouting.

Soybean

Soybeans and bean sprouts belong to different categories and their nutritional values ​​are different. Soybeans are legumes and are a very high-quality source of plant protein that can help lower cholesterol levels. The National Health and Family Planning Administration also called for the daily dietary guidelines to be revised from "eggs, beans, fish and meat" to "beans, fish, meat and eggs" to show the importance of beans as a priority for protein intake.

Soybean sprouts are vegetables that are rich in dietary fiber. Among sprout vegetables, they contain more vitamin A and β-carotene.

●Sprouts

Sprouts are rich in dietary fiber and low in calories. They are a high-fiber, low-calorie food source and can be a good source of vegetable intake for those who want to control their weight. Nutritionists recommend that they be eaten with other vegetables to achieve a balanced effect.

Nutritionist Wang Zhenyun finally reminded that food sprouting is a normal phenomenon. Many foods lose nutritional value due to the length of storage time or the storage environment. Therefore, it is still recommended to eat seasonal and fresh food.