Ginger cut is green. Can you eat it?

Best answer: It depends on the situation. Ginger is green after being cut, which may be caused by the incomplete maturity of tender ginger and the existence of chlorophyll. This ginger is edible after being cut, and has no harmful ingredients. Another possibility is that ginger is exposed to sunlight, and chlorophyll is produced in the body, which makes it green and even germinates. It can also be eaten directly. However, if it turns green due to deterioration, it is not edible, because its green color may be harmful or toxic components produced by microorganisms such as bacteria.

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It depends on the situation. Ginger is green after cutting, which may be caused by ginger or tender ginger, which is not fully mature and chlorophyll still exists. This ginger can be eaten after cutting, and has no harmful ingredients. Another possibility is that ginger is exposed to sunlight, and chlorophyll is produced in the body, which makes it green and even germinates. It can also be eaten directly. However, if it turns green due to deterioration, it is not edible, because its green color may be harmful or toxic components produced by microorganisms such as bacteria, which will affect health after eating.

It is a perennial herb of Zingiberaceae. Roots with yellow-green flowers and pungent fragrance. Plant height 0.5-1m; The rhizome is thick, multi-branched, fragrant and spicy. Leaf blade lanceolate or linear lanceolate, glabrous, sessile; The membranous tongue. Total pedicels are as long as 25 cm; Spikes are bulbous; Bracts ovate, pale green or pale yellow at edges, with small tips at the top. Calyx tube is about 1 cm long; Corolla yellow-green, lobes lanceolate; Central lobe of lip oblong-obovate. In the middle, southeast and southwest of China, Xianfeng is widely cultivated in places like Huolong Laifeng, Tongshan, Yangxin, Echeng, Xianning and Daye. It is also commonly cultivated in tropical Asia.

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