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Foods Containing Hydrogen Sulfide
Foods containing hydrogen sulfide
There are all kinds of foods containing hydrogen sulfide in the world, and their categories are not the same, which has an impact on people's health and taste.
Among all beans, such as soybeans, are the seeds of vitality. During its growth and metabolism, biochemical changes are complex, and some biochemical processes involve the change of sulfur-containing compounds, or hydrogen sulfide is hidden in them. And soybeans are fermented, such as when making tempeh, microorganisms are active, decomposing proteins and other substances, and the transformation of sulfur produces hydrogen sulfide, so tempeh has a unique smell and contains hydrogen sulfide.
All things in the genus Allium, such as green onions and garlic, are also. This kind of fragrant and pungent, covering its rich sulfur-containing compounds. The pungent feeling of chopping shallots and garlic every day is a sign of hydrogen sulfide escaping. When the material in the cells of garlic bulbs is damaged, an enzymatic reaction occurs, sulfur compounds are degraded, and hydrogen sulfide is generated. This is one of the reasons for the pungent taste of garlic and its bactericidal equivalence.
Cruciferous vegetables, broccoli, cauliflower and the like. Such vegetables are rich in nutrients, but they also contain thiosides. When vegetables are damaged or cooked and processed, thiosides can release hydrogen sulfide through enzymatic hydrolysis or chemical reaction. If broccoli is cooked for too long, the smell changes and hydrogen sulfide is generated.
Eggs, especially when eggs are deteriorated for a long time. Protein in the egg is the main component, and protein is rich in sulfur amino acids. When eggs deteriorate, microorganisms multiply, decompose proteins, and sulfur amino acids decompose hydrogen sulfide, so the spoiled eggs have a rancid smell. The main reason for this smell is hydrogen sulfide.
Seafood, some shellfish, etc. may also contain hydrogen sulfide. Shellfish live in seawater, which has complex compositions, and shellfish ingest sulfur-containing substances. Under specific environmental and physiological conditions, biochemical reactions in the body may cause hydrogen sulfide to be produced, so sometimes fresh shellfish are not cooked properly, or have a peculiar smell, and contain hydrogen sulfide or one of the reasons.
Foods containing hydrogen sulfide, eaten in moderation, may be beneficial, such as the antibacterial and anti-inflammatory properties of garlic. However, those who produce a large amount of hydrogen sulfide due to excessive or spoiled food may not feel well in smell and taste, or may also be harmful to health. Therefore, it is advisable to pay attention between diets.
There are all kinds of foods containing hydrogen sulfide in the world, and their categories are not the same, which has an impact on people's health and taste.
Among all beans, such as soybeans, are the seeds of vitality. During its growth and metabolism, biochemical changes are complex, and some biochemical processes involve the change of sulfur-containing compounds, or hydrogen sulfide is hidden in them. And soybeans are fermented, such as when making tempeh, microorganisms are active, decomposing proteins and other substances, and the transformation of sulfur produces hydrogen sulfide, so tempeh has a unique smell and contains hydrogen sulfide.
All things in the genus Allium, such as green onions and garlic, are also. This kind of fragrant and pungent, covering its rich sulfur-containing compounds. The pungent feeling of chopping shallots and garlic every day is a sign of hydrogen sulfide escaping. When the material in the cells of garlic bulbs is damaged, an enzymatic reaction occurs, sulfur compounds are degraded, and hydrogen sulfide is generated. This is one of the reasons for the pungent taste of garlic and its bactericidal equivalence.
Cruciferous vegetables, broccoli, cauliflower and the like. Such vegetables are rich in nutrients, but they also contain thiosides. When vegetables are damaged or cooked and processed, thiosides can release hydrogen sulfide through enzymatic hydrolysis or chemical reaction. If broccoli is cooked for too long, the smell changes and hydrogen sulfide is generated.
Eggs, especially when eggs are deteriorated for a long time. Protein in the egg is the main component, and protein is rich in sulfur amino acids. When eggs deteriorate, microorganisms multiply, decompose proteins, and sulfur amino acids decompose hydrogen sulfide, so the spoiled eggs have a rancid smell. The main reason for this smell is hydrogen sulfide.
Seafood, some shellfish, etc. may also contain hydrogen sulfide. Shellfish live in seawater, which has complex compositions, and shellfish ingest sulfur-containing substances. Under specific environmental and physiological conditions, biochemical reactions in the body may cause hydrogen sulfide to be produced, so sometimes fresh shellfish are not cooked properly, or have a peculiar smell, and contain hydrogen sulfide or one of the reasons.
Foods containing hydrogen sulfide, eaten in moderation, may be beneficial, such as the antibacterial and anti-inflammatory properties of garlic. However, those who produce a large amount of hydrogen sulfide due to excessive or spoiled food may not feel well in smell and taste, or may also be harmful to health. Therefore, it is advisable to pay attention between diets.
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