In recent years, soybean, sesame, buckwheat and other sprouted products have appeared on the market, forming a sprouting boom! Can sprouted food be eaten?
Most Asked – Sweet Potatoes, Potatoes, Garlic
Sweet potatoes sprouted and can be eaten
Sweet potatoes belong to the convolvulus family, which is different from potatoes. Potatoes (Solanaceae) will produce enzymes after germination and cannot be eaten. Sweet potatoes will not produce enzymes after germination, but will affect the taste. It is recommended not to leave them for too long.
Potato sprouted, throw it away!
Potato is a food of the nightshade family, and it produces Glycoalkaloid, also known as solanine or solanine, during its growth. Solanine is a natural toxin that helps plants fight pests and diseases, but can cause acute poisoning.
Especially when potatoes germinate, solanine will increase by 5-6 times, and solanine is thermally stable, and it is difficult to destroy the toxicity even if it is cooked. If eaten, it may cause acute poisoning symptoms such as vomiting, abdominal pain, and diarrhea.
Therefore, when the potatoes at home have sprouted, it is recommended to throw away the whole potato, not just dig out the sprouted part.
Sprouted Garlic, More Antioxidants for You
A report published in the Journal of Agriculture and Food Chemistry pointed out that the germination of garlic cloves does not mean that they are broken after being left for a long time. Please do not throw them away. In addition, the Korean scientist Kim Jong-sun’s team also found that on the fifth day after the garlic sprouts emerged, the antioxidants contained in them reached the highest peak, which was higher than the anti-cancer and anti-aging substances contained in fresh garlic.
Whether you eat garlic head or garlic sprouts, it is a healthy and good food. Both contain sulfide, which can resist atherosclerosis, lower blood pressure and fight cancer. To call them the healthiest food on the planet would be an understatement.
Set off a sprouting boom – soybean, sesame, buckwheat, barley
Soybean:
Soybeans, which are rich in protein and isoflavones, will undergo some changes through the germination process.
American research points out that sprouted soybeans contain vitamin A and vitamin C, which are beneficial to human immune function.
Within 1-7 cm of soybean germination, the content of purine will drop to 40-50 mg, mainly due to the increase of water content and the vigorous cell division activity, which is relatively safe for patients with high uric acid and gout.
However, studies have shown that the protein of soybeans will decrease with germination. Vegetarians should still pay attention to the intake and supplement protein.
Sesame
Korean scholars have published a study and pointed out that after soaking sesame seeds for 4 days, the fat content is significantly reduced, and the linolenic acid, phosphorus, and calcium are increased, which is the source of sesamol with antioxidant function.
Buckwheat
In recent years, Korean studies have found that sprouted buckwheat can effectively lower blood pressure and also have an inhibitory effect on fatty liver. At present, there are many products related to germinated buckwheat in Japan, including noodles and nutritional products.
barley
According to research from the University of Alberta in Canada, the nutritional value of barley is improved after germination. On the 2nd to 5th day of germination, fiber and diglyceride in sprouted barley kernels increase and become easier to digest.
In fact, in the manufacturing process of European beer fermentation, a large amount of amylase is produced when the barley seeds germinate, and the starch is decomposed into sugars to facilitate the fermentation of brewer’s yeast.
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