Can chestnuts sprout a little bit

Chestnuts with small sprouts are usually edible, but it is not recommended to consume them when the sprouting area is large or moldy. The germination of chestnuts may lead to the conversion of starch into sugars, resulting in a poorer taste and the production of trace harmful substances. If the environment is humid or the temperature is suitable during storage, chestnut embryos may germinate due to respiration. The slightly germinated chestnut embryo will consume some starch, slightly increasing sweetness, but will not produce significant toxic substances. At this point, the sprouted parts can be removed and fully heated for consumption. High temperature cooking can further decompose possible solanine substances. Attention should be paid to the softening texture of sprouted chestnuts, which are suitable for stewing or making pastries, and avoid eating them raw directly. If the degree of chestnut germination is severe or accompanied by surface mold and odor, it indicates that mold or decay has occurred. Moldy chestnuts may breed toxic microorganisms such as Aspergillus flavus, and high temperatures are also difficult to completely destroy toxins. This type of chestnut may cause gastrointestinal discomfort and even lead to food poisoning after consumption. When storing, it should be placed in a cool and ventilated place, avoiding sealed storage in plastic bags. Choosing chestnuts with intact shells and no insect eyes when purchasing can reduce the probability of germination.

For daily consumption of chestnuts, it is recommended to prioritize fresh and unripe fruits. Sprouted chestnuts should be carefully inspected for mold growth. Chestnuts are rich in dietary fiber and B vitamins. Moderate consumption can help replenish energy, but intake should be controlled to avoid indigestion. When stored, it can be separated from fruits such as apples that release ethylene to slow down germination. Special groups such as diabetes patients should pay more attention to the consumption.