冻姜烂姜为什么不能吃？

姜是一种常见的调味品，被广泛应用于烹饪和药用。然而，有时我们会遇到冻姜或烂姜，这两种情况下的姜是不能食用的。下面将详细解释为什么不能吃冻姜和烂姜。

首先，冻姜指的是在冷冻过程中姜发生了结冰，导致其质地和口感发生变化。当姜被冻结后解冻，会发现姜开始变得水润，软弱，并且外观变得发黄。这是因为冷冻过程中水分结冰，对姜的细胞产生了损害，导致其质量下降。此外，在冻结和解冻过程中，姜的营养价值也会丧失，其中包括姜醇和姜辣素等活性成分。因此，冻姜失去了原有的风味和药用价值。

英文翻译：

Why can't we eat frozen or rotten ginger?

Ginger is a common seasoning widely used in cooking and medicinal purposes. However, sometimes we come across frozen or rotten ginger, which cannot be consumed. Below we will explain in detail why frozen and rotten ginger should not be eaten.

Firstly, frozen ginger refers to ginger that has frozen during the freezing process, resulting in changes in its texture and taste. When frozen ginger is thawed, it becomes watery, soft, and appears yellowish. This is because the freezing process causes the water in the ginger to freeze, damaging its cells and reducing its quality. Additionally, the freezing and thawing process also leads to a loss of nutritional value in ginger, including active compounds such as gingerol and zingerone. Therefore, frozen ginger loses its original flavor and medicinal value.

接下来，让我们来看看烂姜为什么不能食用。烂姜是指姜因存放不当或过期而腐烂变质。烂姜通常呈现出软弱、发霉、有异味等状况。这是因为姜的水分含量较高，容易受到细菌和霉菌的侵袭。腐烂的姜可能存在细菌和霉菌的生长，这些微生物会产生有害物质，对人体健康造成潜在威胁。因此，食用烂姜可能导致胃肠道感染和食物中毒等健康问题。

英文翻译：

Next, let's take a look at why rotten ginger should not be consumed. Rotten ginger refers to ginger that has decayed or spoiled due to improper storage or expiration. Rotten ginger usually appears soft, moldy, and has a foul odor. This is because ginger has a high moisture content, making it susceptible to bacterial and fungal contamination. Rotten ginger may harbor the growth of bacteria and fungi, which can produce harmful substances and pose potential health risks. Therefore, consuming rotten ginger may lead to gastrointestinal infections and food poisoning.

总结起来，冻姜和烂姜都不能食用是因为它们的质量和营养价值已经受到了损害。冻姜在冷冻和解冻过程中失去了原有的风味和药用成分，而烂姜可能存在细菌和霉菌的生长，对人体健康造成潜在威胁。因此，为了确保食品的安全和品质，我们应该选择新鲜、完好的姜进行烹饪和药用。

英文翻译：

To summarize, frozen and rotten ginger should not be consumed because their quality and nutritional value have been compromised. Frozen ginger loses its original flavor and medicinal compounds during the freezing and thawing process, while rotten ginger may harbor the growth of bacteria and fungi, posing potential health risks. Therefore, to ensure food safety and quality, it is advisable to choose fresh and intact ginger for cooking and medicinal purposes.