蔬菜发芽后还能吃吗？山东疾控详解

Core Viewpoint - The article discusses the safety of consuming sprouted vegetables, highlighting the differences in safety among various types of vegetables and providing guidelines for consumption. Group 1: Potato - Sprouted potatoes should never be consumed due to the high risk of toxicity from solanine, which can cause severe symptoms like nausea and dizziness [2] - Even non-sprouted potatoes that have green skin or a soft texture may contain high levels of solanine and are also not recommended for consumption [2] Group 2: Onion - Sprouted onions are safe to eat, although their texture may be slightly compromised [3] - It is advised to remove the sprouted parts and roots before cooking, as long as there are no signs of rot or mold [3] Group 3: Sweet Potato - Sweet potatoes can be consumed if they sprout, but they should be discarded if they show signs of mold or dark spots [4] - Sprouting does not produce toxins, but it can reduce the taste and texture of the sweet potato [4] Group 4: Garlic - Sprouted garlic is safe and can be enjoyed as it develops into tender garlic sprouts [5] - The active nutrients remain intact, and the sprouts can be cooked directly if there are no signs of rot [5] Group 5: Ginger - Sprouted ginger is non-toxic and can be consumed, although its flavor may be milder [6] - It is recommended to remove the sprouted parts and any woody areas before cooking [6] Group 6: Legumes - Sprouted legumes like mung beans and soybeans are safe to eat and have enhanced nutritional value [7] - The sprouting process reduces anti-nutritional factors and increases the levels of vitamins and dietary fiber [7] Group 7: Core Principles for Consumption - The first principle is to check for toxicity: potatoes and moldy sweet potatoes should not be consumed, while onions, garlic, ginger, and legumes are safe [8] - The second principle is to look for spoilage: any signs of rot, mold, or off odors indicate that the vegetable should be discarded [8] - The third principle involves storage recommendations to prevent sprouting and spoilage [8]