Yams are rich in polysaccharides, dietary fiber, zinc, iron, magnesium and phytochemicals and other nutrients, and sprouting does not produce toxic components such as lobotoxin, so they are generally edible if they are not moldy. However, the nutrients in sprouted yams may decompose, making them less palatable than unsprouted yams and reducing their nutritional value, so they are generally not recommended if there is no special need. If you want to eat sprouted yam, it is best to remove the sprouted part, and then peel it, and then soak it in water for some time, and cook it at a high temperature to fully cook the yam before eating it, to reduce the impact of sprouting on the taste of yam to a certain extent. Most of the yam sprouting is caused by the high temperature of the storage environment, placed for too long, etc.. The sprouted part also needs to absorb the nutrients in the yam to grow, so the sprouted yam is also a sign that the nutrients are being lost. Especially for people with weak spleen and stomach and poor resistance, gastrointestinal discomfort such as abdominal pain and diarrhea may occur after eating sprouted yam. If the yam in addition to sprouting, but also abnormal changes in color, odor, texture, and even the surface has appeared obvious mold, may be caused by mold and other pathogenic microbial contamination, consumption may cause food poisoning, abdominal pain, diarrhea, nausea, vomiting and other symptoms, at this time the yam is not eaten. It is recommended that when placing yam in daily life, try to choose a cool, dry, ventilated environment to avoid yam sprouting. And it is recommended to eat now and buy now, it is not recommended to store too much yam to avoid losses due to improper storage.