Yam is a common ingredient with high nutritional value, rich in starch, protein, vitamins and minerals, which can replenish qi and nourish yin, strengthen the spleen and stomach, and benefit the kidneys and lungs. However, yam is also a plant with strong vitality, and it is easy to germinate during storage, which makes many people worry about whether the nutrients of yam will be lost and whether the sprouted yam can still be eaten. This article will answer these questions for you, so that you can eat with confidence and eat healthily.
The main reasons for yam germination are too high storage temperature, too high humidity, too long time, etc., these conditions will promote the secretion of yam's growth hormone, so that the eyes of yam begin to germinate. After the yam sprouts, the starch and water in the yam will be consumed, resulting in a decrease in the weight, hardness and sweetness of the yam, and a deterioration in taste. At the same time, after the yam sprouts, it will also reduce the nutrients in the yam, such as vitamin C, B vitamins, potassium, magnesium, etc., and reduce the edible value of the yam.
After the yam sprouts, if there is no other deterioration such as mold, discoloration, and taste, it is generally edible and will not cause harm to the human body. However, the nutrition and taste of sprouted yam will decrease, so it is not recommended to eat it regularly, and it is not suitable for people with weak spleen and stomach and indigestion, otherwise it may cause discomfort such as bloating and diarrhea. If you want to eat the sprouted yam, it is best to cut off the sprouted part, remove the skin of the yam, soak it in water for a while, and then cook or fry it at high temperature, which can reduce the loss of nutrients and also improve the taste of the yam.
In order to avoid yam sprouting and prolong the shelf life of yam, we can take the following storage and consumption tips:
When storing yams, you should choose a dry, cool and ventilated place, avoid direct sunlight, the temperature is best between 10-15, and the humidity is best between 60-70%, which can slow down the metabolism of yam and delay the germination of yam.
When storing yams, you can wrap them in newspaper or plastic bags to isolate the air and reduce the evaporation of water, or you can cover them with sand or sawdust to keep them moist and prevent them from drying out.
When storing yams, they should be placed separately to avoid friction between yams, causing damage to yams, and also to avoid mixing yams with other fruits and vegetables, so as to prevent yams from being affected by ethylene and other substances from other foods, and accelerate the germination of yams.
When eating yams, you should try to choose fresh, whole, moth-free, and non-scarred yams, which are nutritious, have a good taste, and are not easy to spoil. If the yam has sprouted, it should be disposed of in time, cut off the sprouted part, peeled and washed, soaked in water, and then cooked or fried for consumption.
When eating yams, you should pay attention to pairing them with other foods to increase the flavor and nutrition of yams. Yam can be used in soup with lean meat, eggs, milk, red dates, wolfberries and other foods, which can replenish qi and nourish blood, strengthen the spleen and stomach, and nourish yin and dryness. Yam can also be stir-fried with carrots, celery, shiitake mushrooms and other foods, which can clear away heat and detoxify, dilute water and reduce swelling, and enhance immunity.