Can potatoes sprout?
Many people will see potatoes sprouting, potato sprouting is a very common phenomenon. Potato sprouting, greening, mildew, etc. indicate that the potato has contained a large number of solanine, which can easily lead to food poisoning. Let's take a look at the specifics below! Potato sprouts can not eat Potato sprouting, greening, mildew, etc. indicate that the potato has contained a large number of solanine, which can easily lead to food poisoning. And the internal nutritional composition of the sprouted potatoes has changed, and the nutritional value has also been reduced. It is recommended that they be discarded. Especially pregnant women and young children, the physical quality is more special, do not eat. The toxic ingredient in sprouting potatoes is solanine. Solanine is a kind of toxin contained in sprouting, greening and decaying potatoes. The quality potatoes contain only 10 mg of solanine per 100 grams, while the solanes that turn green, germinate and rot may increase the number of solanine. 50 times or more, eating a very small amount of solanine does not necessarily have a detrimental effect on the human body, but if you eat 200 mg of solanine (approximately half of the potatoes that have turned green and germinated) at one time, you may develop the disease. The incubation period of solanine in the human body ranges from tens of minutes to several hours. The main symptoms are throat itch and burning sensation, gastroenteritis, and severe hemolytic jaundice. Therefore, it is a common knowledge of people to never eat sprouted and rotten potatoes. If the potato has just begun to germinate, but the skin is blue, it is a pity that some potatoes can be eaten after some treatment. Causes of poisoning when eating sprouted potatoes There are many foods that cause food poisoning in daily life, such as raw green beans, day lily or sprouted potatoes. The main cause of food poisoning in potatoes is that green or sprouted potatoes contain large amounts of solanine, a kind of biological toxin produced by potatoes for the protection of young shoots. A small amount of the toxin has no toxic effects on the human body. Most toxins will break down when they are fully heated. However, the germinated potato solanine is greatly exceeded, and poisoning may occur if the toxin is more than 200 mg. How to deal with germinating potatoes From a nutritional point of view, even if one cuts off the germinating tip, there is still the risk of food poisoning. However, any problem must be considered in a comprehensive way. Generally speaking, it will not eat enough potatoes to cause food poisoning. Therefore, if a large potato grows a small bud, it will not be a problem to dig it out. She further exemplifies the fact that in the past, the common people often picked up potatoes and found that they were also reluctant to throw their buds. Digging away buds and continuing to eat potatoes was also a lot of cases. From the experience of life, we can know that this kind of practice will not eat anything wrong. However, if the potato surface is mildewed, the bluing condition is serious, or if several buds grow on a potato, they should be thrown away without hesitation. Even if the potato is dug out, the nutrition and taste will be left untouched even if there is no risk of poisoning. Few, no value for staying to eat. What if you dig out the buds from potatoes and still worry that it will have a negative impact on your health? Zhang Dongmei, a senior dietitian, puts forward her proposal: “It's best not to eat sprouted potatoes, but if you feel that you’re a pity, you can soak in the potatoes you’re ready to eat after eating the buds. Drowning water will be safer. In addition, adding some vinegar during cooking can speed up the destruction of solanine and prevent solanine from harming the human body.†In addition, when cooking potatoes, you should also pay attention to cooking for a few more minutes. Cook potatoes well and don't eat half-baked potatoes. When peeling, dig out the germinating part There are not many sprouts of potatoes, or the parts that are green are not very large. You can dig out the germinated and green parts when peeling. Eat other parts to reduce the consumption of some solanine. Cut thin slices or silk water before cooking The germinated potatoes can be budded, peeled, cut off the germinated parts and cut into thin slices or silk, soaked in clean water for 1 to 2 hours, and then fried to make dishes. It is best to add a certain amount of vinegar to the soaked water. The decomposition or dilution of solanine can reduce the consumption of some solanine, but also make the potatoes draught, become tender and crisp, and taste better. Vinegar when cooking In private families, potatoes are the main dish of the winter family. They do not have a refrigerator to keep potatoes and cannot stop the sprouting of potatoes. However, they lack regular sprouts of potatoes, and they do not use poisoning. Why? It is because they know how to get rid of the solanine in the food. They will add appropriate amount of rice vinegar when they cook the sprouted potatoes. The acidity of vinegar will fully dissolve the solanine in the potatoes, which can play a good role in detoxification. Tips: Potatoes that sprout and develop green are edible, but serious potatoes that germinate or develop greenness, in which the content of solanine is too high, should not be eaten again, and it is best to throw it away. 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