How to deal with raw ginkgo
In recent years, ginkgo has attracted much attention due to its rich nutritional value and medicinal effects. Whether used as food or medicinal materials, the processing method of raw ginkgo is very important. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the processing methods of raw ginkgo in detail and provide structured data for reference.
1. Nutritional value of raw ginkgo
Ginkgo is rich in protein, fat, carbohydrates, vitamins and minerals, especially ginkgolides and flavonoids, which have antioxidant, anti-aging, memory improvement and other effects.
| Nutritional information | Content (per 100g) |
|---|---|
| protein | 13.2 grams |
| fat | 1.3 grams |
| carbohydrates | 72.6 grams |
| dietary fiber | 2.1 grams |
| Vitamin E | 2.7 mg |
2. Processing steps of raw ginkgo
Raw ginkgo contains trace amounts of toxins that may cause discomfort when eaten directly, so they need to be properly processed before they are safe to eat. Here are the detailed steps:
1. Remove the shells
Use pliers or a hammer to gently crack the hard shell of the ginkgo and remove the kernels inside. Pay moderate attention to avoid damaging the kernels.
2. Peel
Put the shelled ginkgo into boiling water and cook for 2-3 minutes, take it out and rub off the outer thin skin while it is still hot. If the skin is difficult to remove, the boiling time can be extended.
3. Core removal
Insert a toothpick or knife from the tip of the ginkgo to pick out the green germ (core) in the middle, which is the main source of the bitterness and toxins of the ginkgo.
4. Soak
Soak the processed ginkgo fruits in clean water for 2-3 hours, and change the water 2-3 times during this period to further remove residual toxins.
5. Cooking
Soaked ginkgo can be used to cook porridge, stew or stir-fry. It is recommended that first-time consumers try a small amount and observe whether there is any allergic reaction.
| Processing steps | Key takeaways | Things to note |
|---|---|---|
| shelled | Tap the case | Avoid damaging the kernels |
| Peel | Boil in boiling water for 2-3 minutes | Control time to prevent excessive softness |
| Remove the core | Pick out the green germ | Completely remove and reduce toxins |
| Soak | Clean water for 2-3 hours | Change water multiple times |
| cooking | Can be boiled, stewed or stir-fried | Try a small amount for the first time |
3. Taboos on eating ginkgo
Although ginkgo is rich in nutrients, you should pay attention to the following things when eating it:
1.Not suitable for raw food: Raw ginkgo contains toxins such as hydrocyanic acid and must be fully heated.
2.Control dosage: The recommended daily consumption for adults is no more than 10-15 tablets, and half for children.
3.Special people should eat with caution: Pregnant women, people with weak constitution and those with allergies should consume with caution.
4.Avoid eating with certain foods: Such as fish, alcohol, etc., which may cause discomfort.
| Taboos | Reason | Suggestions |
|---|---|---|
| raw food | Contains hydrocyanic acid toxin | Must be heat treated |
| Overeating | possible poisoning | Adults ≤15 capsules per day |
| Special groups | Can easily cause discomfort | Eat with caution |
| Eat with certain foods | possible reaction | Pay attention to food matching |
4. How to preserve ginkgo
Correctly processed ginkgo can be stored in the following ways:
1.short term storage: The processed ginkgo can be placed in a fresh-keeping bag and refrigerated for 3-5 days.
2.long term storage: Dry the ginkgo, seal it, and freeze it for more than 6 months.
3.Dry goods preservation: Sun-dried or oven-dried ginkgo fruits should be placed in a cool, dry place away from moisture and insects.
Ginkgo processed through the above methods can not only retain its nutritional value but also ensure food safety. I hope this article will help you enjoy this natural and healthy ingredient correctly.
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