Chestnuts are not recommended for consumption after sprouting.
Sprouting of chestnuts does not produce harmful substances by itself, unlike potatoes, which produce the toxin lobotoxin and cause food poisoning. But chestnuts are usually in a dark and humid environment for a long time before sprouting, usually accompanied by mold, rot and so on.
Moldy and spoiled chestnuts are susceptible to infection by various types of fungi such as Aspergillus flavus, which can cause food poisoning after consumption. Aflatoxin is a highly pathogenic toxin that contains several derivatives and often contaminates food and oil and their products.
Consumption of chestnuts containing aflatoxin, up to a certain dose, can cause acute hepatocellular necrosis, long-term increase in the incidence of liver cancer and other cancers.
As chestnuts in a humid environment, its own high water content, very suitable for Aspergillus flavus, Aspergillus ochraceus, Aspergillus niger, ergot and other fungi reproduction, so it is recommended that chestnut germination should be discarded as far as possible, so as not to threaten the health of the body.