花生芽真的有毒嗎 ？ 食用安全嗎？Are peanut sprouts really toxic? Are they safe to eat?
你的訂閱是給我最好的鼓勵
你聽過花生芽菜嗎？
長出綠芽的馬鈴薯是一定不能吃的，因為馬鈴薯芽會釋放神經毒素茄鹼，即使切除或加熱也不能完全去除。但花生芽卻完全不同，發芽後的花生比原顆營養價值更高，具有抗衰老和助防癌的功效。
花生如果不新鮮或是保存不當，容易感染黃麴毒素，它是一種很強的致癌物質，可能會導致肝癌，且加熱也不易被破壞，所以建議必須丟棄勿再食用較為安全。但花生發芽與發霉不同，花生沒感染黃麴毒素才能成功發芽長高，所以食用花生芽更安全。
花生芽營養豐富，富含有機硒、白藜蘆醇和粗脂肪其含量皆居各蔬菜之首，並富含維生素、鉀、鈣、鐵、鋅等礦物質及人體所需的各種氨基酸和微量元素。花生芽比一般芽菜更粗大許多，外觀就像巨無霸豆芽菜，口感香甜清脆，油脂成分比花生低，料理方法多樣，可煮湯、清炒、掠拌，沙拉，一菜多吃。
花生芽的營養價值跟其他芽菜最不同的地方，就是它富含抗氧化物「白藜蘆醇」，是一項抗發炎成分，國外甚至以其萃取物當成保健食品、美容護膚品使用。白藜蘆醇最著名的飲食來源是紅酒，而花生芽的白藜蘆醇含量是紅酒的數十倍。抗氧化、抗衰老，抗癌、美白、降血壓、降膽固醇、促進新陳代謝。
去年肥丁開始嘗試自己栽培花生芽，覺得孵化花生芽過程是眾豆芽中最難的。從挑選花生品種、浸泡的時間、芽尖長到多長才移植？什麼時間用濕棉布？什麼時候用不再澆水？ 擺放甚麼位置等？原來通通都有學問。這方法是經過數十次發芽失敗的總結，希望對大家有幫助﹗
◤材料
- 發芽專用帶殼花生 1 斤
- 花生芽專用育苗盒 2 個
◤做法
❶ 發芽專用帶殼花生種籽需要放入夾鏈袋中，鋪平避免重疊。可以使用雙腳踩踏運用體重來破殼，這樣就可以大批量剝殼而不會手酸。買回來的花生不用全部剝完，用多少剝多少就好。大約 1 斤帶殼花生可以用 2 個水耕盒。花生很容易長霉，未用的花生要放在空氣流通的房間。
浸泡步驟
❷ 首先用清水沖洗花生種籽2-3遍，直到水得清澈。然後浸泡 16~24 小時，期間可中途換水一次。待花生吸飽水分後，最少要浸泡 24 小時。浮在上面的花生和沉底的花生要分開處理，花生浮起的那一盤的水會一直保持清澈，部分花生還會露出芽尖，而花生沉底的那一盤的水則會慢慢變得混濁有泡沫。
❸ 花生浸泡後可分為三類：
- 1️⃣全程沉底的花生不能發芽，可做其他食譜（不能發芽）
- 2️⃣12小時後下沉的花生（芽苗長不高）
- 3️⃣全程浮的花生（發芽能力最好）
催芽
❹ 將花生倒入可漏水的容器，容器底部必須有孔讓水能很快流出。在花生上面蓋一塊濕棉布保濕，蓋上黑色的蓋子隔絕光線，每4~6小時給花生淋水一次。第 2 天挑走沒有發芽的花生，避免感染健康的花生。芽尖向下生長時，趁未長粗壯前拔出來，避免卡在孔洞裡折斷。
水耕
❺ 第 3 天開始水耕，水耕盤清洗乾淨，倒入新的清水。放上花生芽專用的格子孔盤，水位要接觸到花生芽的根部，將芽尖朝下插入專用容器的孔穴裡，淘汰芽根枯乾發黑的花生。
發芽期間的注意事項
❻ 放入水耕盒的位置要放在空氣流通的房間。每 2 天換水一次，避免水盤發臭，保留最少燈光打開水耕盒，不要打濕花生的部分。取走芽根變黑枯萎的花生，如果通風不良，沒發芽的花生會長白霉，必須盡快取出掉棄。
換水
❼ 倒去舊水時清洗盤子裡的水垢，倒入新的清水，可加入食物植物專用有機營養液，幫助花生芽長粗壯一些，沒有可省略。不要澆水淋濕花生，只要根部接觸到水。
收成 ~ 第6天
❻ 2️⃣12小時後下沉的花生芽苗長到 6~10cm 3️⃣全程浮的花生長得最好，把蓋子頂起來，發芽率最高，芽菜也是長得最高的。從發芽開始計算，水耕 4 天的芽苗長到 9~12cm。發芽成功，芽根呈健康的白色，看到葉子露頭便要收割，這時花生芽不會再長高，繼續栽培只會開叉長出橫枝。
❼ 花生苗開始長葉，口感變老，留在盤裡發育不良的芽菜，也可能會長出白毛變成霉菌，增加感染的風險。葉子見光產生光合作用，1～2 小時內黃色的葉子便會變綠，花生芽的營養便會被葉子搶走，所以要盡快收割，用剪刀除去芽根，放在有孔的塑料盒中，可存放在冰箱４～７天，方便隨時享用。
總結
❽ 這方法是經過數十次發芽失敗的總結，希望對大家有幫助，花生芽的嫩莖爽脆清甜，花生部分無澀味，清香有嚼勁
Have you heard of peanut sprouts?
It is true that green sprouts on potatoes should not be consumed because potato sprouts release a neurotoxin called solanine, which cannot be completely removed even through cutting or heating. However, peanut sprouts are completely different. After sprouting, peanuts have higher nutritional value than ungerminated ones and offer anti-aging and anti-cancer benefits.
If peanuts are not fresh or stored improperly, they can be susceptible to aflatoxin contamination, which is a potent carcinogen that can lead to liver cancer. Heating does not easily destroy aflatoxins, so it is recommended to discard such peanuts and not consume them for safety. However, sprouting peanuts is different from mold contamination. Peanuts need to be free of aflatoxins in order to successfully sprout and grow, making sprouted peanuts safe to eat.
Peanut sprouts are rich in nutrients and are high in organic selenium, resveratrol, and dietary fiber. They also contain various vitamins, potassium, calcium, iron, zinc, amino acids, and trace elements necessary for the body. Peanut sprouts are significantly larger than other sprouts and resemble giant bean sprouts. They have a sweet and crisp taste and lower oil content compared to peanuts. They can be prepared in various ways, such as in soups, stir-fries, salads, and more.
The most distinctive feature of peanut sprouts compared to other sprouts is their high content of the antioxidant compound “resveratrol.” Resveratrol is known for its anti-inflammatory properties and is even used as an ingredient in health supplements and skincare products abroad. Red wine is a well-known dietary source of resveratrol, but peanut sprouts contain tens of times more resveratrol than red wine. They offer antioxidant, anti-aging, anti-cancer, skin whitening, blood pressure regulation, cholesterol reduction, and metabolism promotion benefits.
Last year, I began experimenting with growing peanut sprouts and found that the sprouting process was the most challenging among various sprouts. It involves selecting peanut varieties, soaking times, determining when the sprout tips are long enough for transplantation, when to use moist cotton cloth, when to stop watering, and proper placement. It turns out that there is a lot to learn. This method is a summary based on dozens of failed sprouting attempts, and hopefully, it will be helpful to everyone.
◤Ingredients
1 pound of sprouting peanuts with shells
2 sprouting trays specifically designed for peanut sprouts
◤Instructions
❶ The sprouting peanuts with shells need to be placed in a ziplock bag, spread out to avoid overlapping. You can use your body weight to crack the shells by stepping on them with your feet, allowing for efficient shelling without straining your hands. You don’t need to shell all the peanuts at once, just shell the amount you need. Approximately 1 pound of peanuts with shells can be used for 2 hydroponic trays. Peanuts are prone to mold, so any unused peanuts should be stored in a well-ventilated room.
Soaking Step
❷ First, rinse the sprouting peanuts with clean water 2-3 times until the water runs clear. Then soak them for 16-24 hours, with an option to change the water once during this period. The peanuts should be soaked for at least 24 hours until they are fully hydrated. The peanuts that float to the top and those that sink to the bottom should be separated. The water in the tray with the floating peanuts will remain clear, and some peanuts may even start to show sprouts. On the other hand, the water in the tray with the sinking peanuts will gradually become cloudy and foamy.
❸ After soaking, the sprouting peanuts can be categorized into three types:
1️⃣ Peanuts that have sunk throughout the soaking process cannot sprout and can be used in other recipes (not suitable for sprouting).
2️⃣ Peanuts that have sunk after 12 hours (the sprouts don’t grow tall).
3️⃣ Peanuts that have floated throughout the soaking process (best for sprouting).
Sprouting
❹ Pour the peanuts into a container with good drainage. The bottom of the container should have holes to allow water to drain quickly. Place a damp cotton cloth on top of the peanuts to keep them moist, then cover the container with a black lid to block out light. Water the peanuts every 4 to 6 hours. On the second day, remove any peanuts that haven’t sprouted to avoid infecting the healthy ones. When the sprouts start to grow downward, it’s best to remove them before they become too thick and risk getting stuck in the holes and breaking.
Hydroponic Sprouting
❺ Starting from the third day, switch to hydroponic sprouting. Ensure that the sprouting tray is clean and fill it with fresh water. Place the specialized grid tray for peanut sprouts on top of the water. The water level should be in contact with the roots of the sprouts. Insert the sprouts with the tips facing downward into the holes of the specialized tray. Remove any peanuts with dried or blackened sprout roots.
❻ During the sprouting period, it’s important to place the hydroponic trays in a well-ventilated room. Change the water every 2 days to prevent the water from becoming stagnant. Keep the lid of the tray slightly open to allow for airflow, but avoid wetting the sprouts. Remove any peanuts with black or withered sprout roots. If there is poor ventilation, the non-sprouted peanuts may develop white mold and should be removed promptly.
Water Change
❼ When changing the water, clean any residue or deposits in the tray, and pour in fresh water. You can add organic nutrient solution specifically designed for edible plants to help the peanut sprouts grow thicker, but it’s optional. Avoid watering the sprouts directly; only the roots should be in contact with the water.
Harvesting – Day 6
❻ 2️⃣ Peanuts that have sunk after 12 hours will have sprouts that grow to around 6-10cm. 3️⃣ Peanuts that have floated throughout the soaking period will have the best growth. The lid of the tray will be lifted, indicating high sprouting rates, and the sprouts will be the tallest. From the beginning of sprouting, peanut sprouts grown in hydroponics for 4 days will reach a height of 9-12cm. Once the sprouting is successful and the sprout roots are healthy and white, it’s time to harvest. At this point, the peanut sprouts will not grow taller, and further cultivation may result in branching.
❼ As the peanut sprouts start to develop leaves, their texture becomes tougher. Poorly developed sprouts left in the tray may develop white fuzz, indicating the growth of mold and an increased risk of contamination. When the leaves start to undergo photosynthesis and turn green within 1-2 hours, the nutrients of the peanut sprouts will be absorbed by the leaves. Therefore, it’s important to harvest them quickly. Use scissors to remove the sprout roots and place the sprouts in a perforated plastic container. They can be stored in the refrigerator for 4-7 days for convenient consumption.
❽ This method is a summary of numerous failed attempts at sprouting. I hope it is helpful to everyone. Peanut sprouts have tender, crisp, and sweet stems, while the peanuts themselves have no bitterness. They offer a refreshing and chewy texture with a pleasant aroma.
