Can you still eat chestnuts when they sprout Can you still eat chestnuts when they sprout

Sprouted chestnuts cannot be eaten.

Because chestnuts will produce a harmful substance after germination, it is also a very common toxin, that is, aflatoxin, this toxin if eaten in excess of the harm to the human body is very great, may appear symptoms of poisoning, this is a carcinogenic virus, serious may pose a threat to life, so if you find that chestnuts sprout, do not eat, even if the buds are removed, you can not eat.

After the chestnut is bought, it can be placed in a relatively dry and ventilated place, or a place that is not easy to mold, which can prevent the chestnut from becoming damp and mildew, or germination, and the sprouted chestnut must be thrown away in time, and the sprouted chestnut must not be eaten yet.

Hello, chestnuts can still be eaten when they sprout, but the taste will be much worse than those without sprouting.

After the chestnut sprouts, it will consume a lot of nutrients in the chestnut kernel, resulting in the transformation of sugar in the chestnut kernel, and the sweetness will decrease, resulting in a worse taste.

Sprouted chestnuts may not taste good, but in order to avoid waste, you can plant them in pots and make them into beautiful potted plants for ornamentation.

Chestnuts can still be eaten after they have sprouted, but it is not recommended to eat them. Because the sprouted chestnuts themselves are not toxic, but the sprouting of chestnuts will cause sugar conversion, sweetness decreases, and it is not delicious, and the chestnuts that are put together and have not sprouted are also likely to be moldy. Chestnuts should be kept at a low temperature and can be kept in the freezer compartment of the refrigerator at home.

Food sprouts generally require a moist and warm environment. Therefore, if you do not want the food to sprout, every time you buy it, do not buy too much and store it in a cool, dry place and do not give it the conditions to sprout.

Chestnut storage tips:

1. Put it in a cool and ventilated place

Put the fresh chestnuts in a cool and ventilated place, spread out the fresh chestnuts, do not stack the chestnuts, as long as the chestnuts can be ventilated, there is no problem in storing them for a month or two.

2. Air-dried preservation

The chestnuts are immersed in a bucket of cold water, the water overflows the chestnuts, soaked for 7 to 10 days and then taken out, packed in a bamboo basket, hung high in a ventilated place, and let it air dry naturally. In this way, if the chestnuts are allowed to dry, the shelf life of the chestnuts can be greatly improved.

It is not recommended to eat chestnuts when they sprout.

If it sprouts, it's already bad, it's just that it can't be eaten.

Chestnut sprouts can not be eaten.

Because chestnuts will produce a harmful substance after germination, and it is also a very common toxin, that is, aflatoxin, this toxin is very harmful to the human body if eaten in excess.

In addition, there may be symptoms of poisoning, which is a carcinogenic virus, and in severe cases, it may be life-threatening, so if you find that the chestnut has sprouted, do not eat it, even if the buds are removed.

Chestnut originated in China, is one of the earliest famous nuts in China, the annual output ranks first in the world, China's chestnut is of excellent quality, rich in nutrition for the top of the world's chestnuts, after frying its meat is fine, sweet and palatable, very popular, Hebei chestnut resources are abundant, the export volume ranks first in the country, is an important chestnut export base in China, the product quality is excellent and well-known at home and abroad.

Although chestnut is a nut, it is also called the "fresh fruit" in the nut, because it is rich in nutrients and high in moisture, so it has strong vitality and has four fears when it is stored, afraid of freezing, afraid of heat, afraid of dry and afraid of water, if it is not stored properly, it is easy to cause water loss, germination and decay.

Sprouted chestnuts are best not to eat. Although chestnut sprouting itself is harmless, it may be discounted in taste, and the nutrition will be reduced, but it will not produce additional toxins.

Chestnuts are easy to have insects, but also easy to rot, you may find that the surface of the chestnut is good, but there are insects inside, in fact, it is very common, so chestnuts buy home as soon as possible to eat, chestnuts rotten do not eat, if you buy more, you can put it in a cool and dry place, wet places are more likely to rot.

How to buy chestnuts

1. Color: It is necessary to pay attention to the bright red, brown, purple, ochre and other colors of the shell, and the quality of the particles is generally good. If the shell is discolored, dull or darkened, it is an indication that the fruit has been eaten by insects or deteriorated by heat.

2. Pinch the fruit: chestnuts can be pinched by hand when purchasing, if the particles are solid, the flesh is generally plump, if the particles are empty, it indicates that the flesh has been shriveled or stuffy after the meat has been soft.

3. Hand crank: Chestnuts can be put into a handful of chestnuts when you buy them, and there is a shell sound, indicating that the flesh has dried and hard, which may be the next year chestnuts pretending to be fresh chestnuts.

The chestnuts sprout and can still be eaten. The reporter consulted Zhang Huijin, an expert from the Beijing Botanical Garden of the Institute of Botany, Chinese Academy of Sciences. He said that the sprouted chestnuts themselves are not toxic, but the sprouting of chestnuts will cause sugar conversion, reduce sweetness, and are not delicious, and the chestnuts that are put together without sprouting are also likely to be moldy.

How to buy chestnuts1. Look at appearances.

Fresh chestnuts will have a layer of fine fluff on the outside, and the color is reddish-brown, if the chestnut has no fluff on the outside and the color is dark, then it is likely to be a chestnut that has been left for a long time, and it smells old. In addition, whether chestnuts are good or not depends on the size of the chestnut, on the contrary, smaller chestnuts may be sweeter and tastier.

Second, look at the shape.

The shape of chestnut is roughly divided into two kinds, one is semicircular on one side and flat on the other, and the other is flat throughout, which is related to the growth of chestnut, generally there will be three chestnuts in a whole thorny chestnut skin, the two sides are semicircular, the middle is flat, and the two sides are naturally sweeter due to sunlight, and the middle one is not very sweet.

The above content reference: People's Daily Online-A box of chestnuts actually sprouted the next day Experts said that sprouted chestnuts themselves are non-toxic.

It can be eaten, but it is not recommended. Chestnut is a deep-rooted tree species with well-developed fine roots and wide distribution. The distribution of chestnut roots is closely related to the looseness and aeration of the soil, and the roots are mostly concentrated in the depth of 40-60 cm in the clay-heavy and compacted soil, showing horizontal distribution.

This is because chestnut roots require a higher level of oxygen in the soil.

Root:

Chestnut is a deep-rooted tree species with well-developed fine roots and wide distribution. The distribution of chestnut roots is closely related to the looseness and aeration of the soil, and the roots are mostly concentrated in the depth of 40-60 cm in the clay-heavy and compacted soil, showing horizontal distribution. This is because chestnut roots require a higher level of oxygen in the soil.

In addition to the deep rooting, symbiotic mycorrhizae is another obvious characteristic of chestnut root, this symbiotic mycorrhizal is mainly located on the young roots of chestnut, the formation of mycorrhizae can enhance the absorption capacity of the root system, expand the absorption area, and can also decompose the nutrients that are difficult to decompose in the soil, when the soil water content reaches the wilting coefficient, the mycorrhizae can also absorb water, enhance the drought resistance and adaptability of the tree.