Ginkgo fruit how to eat, eat improper poisoning!


Release time:

2022-11-04

Ginkgo tree shape is beautiful, spring and summer leaves are green, autumn golden, as garden trees and street trees, is widely planted. Every year in the golden autumn of October, ginkgo fruit is ripe, some consumers will buy, but also some people pick up off the fruit to eat. However, improper consumption is prone to risks. How should consumers eat it safely? The following risk tips are specially made.

Ginkgo tree shape is beautiful, spring and summer leaves are green, autumn golden, as garden trees and street trees, is widely planted. Every year in the golden autumn of October, ginkgo fruit is ripe, some consumers will buy, but also some people pick up off the fruit to eat. However, improper consumption is prone to risks. How should consumers eat it safely? The following risk tips are specially made.

What is ginkgo?

usually said ginkgo fruit, ginkgo tree fruit seeds, also known as ginkgo, is both food and material of chinese herbal medicines. Ginkgo biloba fruit is oval or spherical, mature skin is yellow, with the autumn wind blowing, natural fall off from the tree. Ginkgo biloba fruit is composed of fleshy outer seed coat, hard middle seed coat (fruit shell), thin inner seed coat (coating film), endosperm (nut pieces) and germ (as shown below). Peel off the outer seed coat to get hard ginkgo seeds, often known as ginkgo. After drying in the sun, the shell of ginkgo is silvery white. Remove this hard shell to obtain white nuts wrapped in silver or light brown coating film. Blanch water blanch and remove the coating film to form the white nuts. The white nuts are cut apart from it. The core inside is the germ of ginkgo. The remaining part is called endosperm, which is the main edible part of ginkgo. Fresh ginkgo nuts are green in color as emerald, light yellow or light green after cooking, with a slight bitter taste, eaten while hot, soft and glutinous.

Dried white nuts contain about 60% to 70% starch, 13% protein and 3% fat, as well as micronutrients, such as sterols, vitamins, riboflavin, trace elements and inorganic salts. In addition, ginkgo contains ginkgolides and ginkgo flavonoids, which are unique active ingredients of ginkgo, and moderate consumption is beneficial to improve cardiovascular and cerebrovascular functions.

Risk of improper consumption

Ginkgo fruit has edible value. In addition to the above ingredients, it also contains ginkgolic acid, ginkgo toxin, hydrocyanic acid and allergenic protein and other toxic ingredients. Improper or excessive consumption may cause toxic and side effects. The germ of ginkgo contains most of the hydrocyanic acid, ginkgolic acid and a small part of ginkgo toxins in the white kernel, which is the part with the highest content of toxic components in the white kernel. Ginkgo biloba toxins and allergenic proteins found mainly in edible endosperm. Ginkgo biloba toxins are the main toxic substances that cause acute ginkgo poisoning. Ginggo poisoning mostly occurs within 3-4 hours after eating. The symptoms are fever, vomiting, abdominal pain, diarrhea, convulsions, and dyspnea. In severe cases, they can die due to respiratory failure. A few people show sensory disorders and lower limb paralysis. After eating ginkgo, once the symptoms of poisoning, to immediately induce vomiting and timely medical treatment.

how scientific edible ginkgo fruit?

First, remove the toxic site. The shell ginkgo purchased on the market should first peel off the hard shell, boil in boiling water for 10 minutes to remove the coating film, remove the germ and then cook. If the ginkgo fruit is picked up, it will corrode the skin due to the high content of ginkgo acid in the fleshy outer seed coat of the ginkgo fruit. Try to wear gloves when peeling off the outer seed coat, or put the ginkgo fruit in water and rett the outer seed coat to take out the ginkgo fruit conveniently.

Second, remember not to eat raw. Gingos cannot be eaten raw, but most of the toxic ingredients in ginkgo can be removed by high-temperature cooking, reducing sensitization and ensuring food safety. Different cooking methods should pay attention to full preparation and heating treatment to eliminate or reduce ginkgo toxicity.

Steamed: boiling water on the pot, the fire steamed for more than ten minutes.

Boiling/stewing: boil the water in the pot and boil the water for 10 minutes. Stewing with meat for a long time (such as 1~2 hours) does not affect the taste of ginkgo.

Stir-fry: Cook in boiling water before cooking, then stir-fry with other side dishes.

Microwave: put a small amount of ginkgo into an envelope (preferably a kraft paper bag) and put it into a microwave oven. Generally, it is heated until the shell is broken and eaten. However, it is not recommended to use microwave heating to cook ginkgo fruit with shell, so as not to cause danger due to improper operation. In addition, to control the amount of food. Do not overdo the cooked ginkgo fruit. It is recommended that adults take 10-20 tablets, children do not exceed 5 tablets, and infants do not eat.

Ginkgo practice variety, can cook, such as gingko braised pork, gingko stewed chicken, white fungus gingko sweet soup. Can also do porridge, can also be directly fried as a snack. Ginkgo fruit is rich in amylopectin and should be eaten hot after frying. It tastes soft and waxy and hard after cooling.