Can you still eat Chinese cabbage with black spots, can you eat cabbage with black spots

Leha Health. Can you still eat black spots on Chinese cabbage What is the reason for black spots on Chinese cabbage.

Old people by the sea. Posted On 2019-04-26 10:36:32

Chinese cabbage has a very refreshing taste and is a delicious vegetable that people love to eat, not only that, but it is also very rich in nutrients, but there are black spots on the leaves after buying Chinese cabbage, what is going on? Can you still eat Chinese cabbage in this case? Let's take a look.

Chinese cabbage. Can you still eat Chinese cabbage with black spots on it.

1. Non-spoiled ones can be eaten.

If there are black spots in the Chinese cabbage, you need to identify them and see what causes them. If it is caused by feces left by insects, then it can still be eaten after washing it.

2. You can't eat the spoiled ones.

If the color of the black spot is darker, it is not caused by the feces of insects, but it has deteriorated, then it must be discarded, because if there is spoiled Chinese cabbage, if used, it will not only affect your health, but also may cause food poisoning, leading to some diseases.

What is the reason why Chinese cabbage has black spots.

1. Insect feces or bite marks.

Usually there are black spots on the Chinese cabbage, and if the color is light, it is very likely that the feces left by the insects or the marks of insect bites.

2. Decay. If there is mildew on the black spots, then it means that the Chinese cabbage has been rotten, and the black spots caused by the beauty and decay of this Chinese cabbage are inedible, and you must not eat this kind of Chinese cabbage in ordinary times, and do not eat spoiled Chinese cabbage because of waste, otherwise you will be hurt in the end or your own body, and the serious consequences are unimaginable.

Chinese cabbage processing method.

It is recommended to throw away the spoiled Chinese cabbage directly.

Chinese cabbage must be cleaned after buying back, and then carefully observe, is there deterioration inside, once there is an abnormal situation, then this Chinese cabbage should be eaten cautiously, for the sake of safety, it is recommended to discard this Chinese cabbage, only fresh and high-quality Chinese cabbage without spoilage can be replenished after eating, to ensure health, if there is a spoiled Chinese cabbage after eating it will only cause harm, there is no benefit.

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Baby cabbage, I believe many people are familiar with it, its taste is tender and rich, it is one of the vegetables that many people love, and can you eat baby cabbage?

There are black spots on the cabbage, so it is recommended that you do not eat it, maybe this is what the bugs left behind.

There are black spots on the Chinese cabbage, which is partially contaminated by bacteria, as long as it is not particularly serious, remove the black spots, and the Chinese cabbage can still be eaten.

The black spots on the big white tea are a kind of germ, if there are not many black spots, you can pull out the vegetables with black spots and don't eat them, if there are too many of them, you can't eat them.

It is normal to have black spots on Chinese cabbage, and some cabbage has black spots on it, so it is safe to eat.

Chinese cabbage can be eaten if it has black spots on it, so you should observe it closely.

There are black spots on cabbage, can you still eat it? I think there are black spots on the bok choy, don't eat it.

It's better not to eat it, but I think it's better to throw it away, because it may be that the whole thing has changed, so I think it's definitely not going to be eaten.

Cabbage has black spots to eat, cabbage has black spots because of too much nitrogen fertilizer in the planting process, calcium deficiency leads to the appearance of black spots, cabbage needs to be dried for long-term storage, and then placed in a cool storage room for storage, or mix cabbage and salt evenly, and then put it in a sealed jar, you can keep it for a longer time.

1. It can be eaten.

Cabbage has black spots to eat, cabbage has black spots because of too much nitrogen fertilizer applied in the process of planting, resulting in calcium deficiency in cabbage, if there are too many black spots on the cabbage and relatively dense, it means that it has deteriorated, can not continue to eat.

2. Dry and preserve.

Cabbage can be dried and preserved, first place the cabbage in a ventilated place to dry for 4 to 5 days, the cabbage leaves lose moisture can inhibit the growth of bacteria and microorganisms, and then remove the cabbage rotten leaves or leaves, and place them in a cool and dry storage room.

3. Pickle and preserve.

Cabbage can be pickled and preserved, the cabbage is evenly smeared with salt, and then put into the pickling vat, the salt has the effect of sterilization and disinfection, which can delay the deterioration of the cabbage, and then the mouth of the pickling vat is sealed, and the air is placed to enter, and the cabbage can be stored for a long time.

1. The first kind of situation is edible. Raid the usual vegetable leaves.

There are small black spots on the bai and on the cabbage, and they cannot be removed by washing, which is generally caused by excessive use of chemical fertilizers and excessive nitrogen in cabbage. This vegetable may have a bad taste and appearance, but it is harmless to humans and can be eaten.

2. In the second case, it should not be eaten. Cabbage that has been preserved for a long time will have mildew on its internal vegetable gang, black spots or rot, not only the taste is very poor, but the mildew products are also disease-inducing, so such cabbage should not be eaten.

1.Cabbage is rich in nutrition, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, it is also rich in vitamins, its vitamin C, vitamin B2 content is 5 times, 4 times higher than apples, pears respectively; The trace element zinc is higher than meat and contains molybdenum, which inhibits the absorption of nitrite amines.

2.Chinese cabbage is rich in water content, up to 95%. In winter, when the weather is dry, eat more cabbage, which can play a good role in moisturizing yin and dryness, skin care and beauty.

3.The pectin contained in cabbage can help the body eliminate excess cholesterol. More importantly, cabbage also contains trace amounts of molybdenum, which can inhibit the production and absorption of nitrite amine in the human body, and play a certain role in preventing cancer.

4.Chinese cabbage is also rich in minerals such as calcium, zinc, and selenium. It is also rich in dietary fiber, and regular consumption can play a role in moistening the intestines, promoting detoxification, and has a good effect on the prevention of bowel cancer.

In addition, if the Chinese cabbage is attacked by aphids during the growth process, it will also leave black spots on the Chinese cabbage leaves. Rinse off with water before serving.

Of course, if there are large black spots on the Chinese cabbage, it is best to remove the black spots directly, and other places will not affect the consumption.

Cabbage is native to northern China and is an annual and biennial herbaceous plant of the Brassica genus Brassica in the cruciferous family. Usually refers to Chinese cabbage; It also includes bok choy as well as the cultivated variant of cabbage, known as "cabbage" or "cabbage". It is introduced to the south and cultivated in all parts of the north and south.

In the 19th century, it was introduced to Japan, Europe and the United States. There are many kinds of Chinese cabbage, and the Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin green hemp leaf Chinese cabbage, Northeast dwarf Chinese cabbage, Shanxi Yangcheng big hairy edge, etc.

Cabbage is an indispensable important vegetable in people's lives, delicious and delicious, nutritious, has the function of benefiting the stomach and rejuvenating the body, clearing heat and removing annoyance, known as the "king of dishes", and is loved by the masses.

Cabbage evolved from brassica. Serve with tender leaf bulbs, rosette leaves or flower stems. The cultivation area and consumption are the first among all types of vegetables in China. The reason why cabbage is more difficult to clean is mainly because of its rough appearance, and the skin is very thin, which breaks when washed.

The black spots on cabbage may first of all be a physiological disease of growth. During the cultivation process, when there is too much nitrogen fertilizer, cabbage is prone to black spots. Another possibility is that the cabbage is infested with aphids, and these black spots are aphid carcasses that grow into the cabbage as the cabbage grows; It is also possible that the cabbage is not stored properly, rots, and is prone to black spots.

The black spots caused by the first two causes are not caused by viruses or molds, and there is no definite research on whether they are harmful to the human body. According to Ms. Mou, a researcher of the Institute of Economic Crops of the Provincial Academy of Agricultural Sciences, replied: black spots appear on the inside of the cabbage gang, which is a physiological dark spot caused by the excessive nitrogen fertilizer used by farmers during the growth of cabbage, which does not affect consumption.

Generally speaking, if there are sporadic black spots, it will not affect the consumption, but if there are many black spots and the appearance is not good, it is best not to eat. The cabbage with black spots due to mildew is easy to be poisoned after eating, because the cabbage contains nitrate, which is not toxic, but during the decay process, nitrate will be converted into toxic nitrite. When nitrite enters the bloodstream, it oxidizes low hemoglobin to methemoglobin, depriving the blood of its ability to carry oxygen.

After eating rotten cabbage, even a slightly rotten cabbage leaf, the body will experience dizziness, nausea, palpitation, shortness of breath and other phenomena within two or three hours due to lack of oxygen, and in severe cases, cramps, coma, and even life-threatening. Most of the cabbage is stored in the northern winter, and if there are black spots on the leaves when eating, it is better not to eat the dense part of the black spots, just in case there are many black spots in the area.

In winter, many people like to boil a pot of hot Chinese cabbage vermicelli tofu. However, there are often some longer stems in the cabbage.

Small black dots, the size of sesame seeds, can't be washed off.

What exactly are these little black dots? Can you still eat Chinese cabbage with black spots?

A researcher at the Vegetable Research Institute of the Academy of Agricultural Sciences said that cabbage has black spots, which does not affect consumption.

Cabbage has black spots because of a lack of calcium. It may be due to calcium deficiency caused by drought, low temperature and other environments, or it may be due to excessive nitrogen fertilizer, which affects calcium absorption.

Cabbage lacks calcium and has black spots, which is a physiological disease. Sometimes there are no black spots when the cabbage is just bought, and the black spots are left for a long time, and this situation does not affect the consumption.

In addition to cabbage, cabbage-based vegetables are also more likely to produce black spots, such as cabbage.

However, it is important to note that black spots and dark spots on Chinese cabbage are not the same concept. The black spots are due to a lack of calcium, and the large black spots are often left for too long and mildew, and the cabbage with black spots is inedible.

Conclusion: The black spots of Chinese cabbage are due to calcium deficiency and do not affect consumption.

Chinese cabbage on it"Black dots"What is it? Can you still eat this cabbage? Finally understood today.

What are those black spots on a cabbage leaf? Can you still eat cabbage with black spots?

There are some small black spots on the cabbage, what is this? Can you still eat it? The experts tell you!

Theoretically, I can't eat it, but I'll take those black spots to see if there are any rotten parts, and if there are, wash off the rotten parts, and then stir-fry and eat.

Most white bai dishes should have no black spots.

Yes, neither Ye nor Du Baigang have black spots

The first kind of love dao

Condition: There are more black spots on the green leaves, which can be washed off with water. This is caused by small bugs. I've heard of the famous cabbage worms. That's or something. It should be natural. Just wash it off, and there is no harm.

The second case: both the green leaves and the white gang have a lot of small black spots. And these black spots are not washed off, they are in the fiber of cabbage.

Inside. It is a cabbage disease. It is caused by the use of chemical fertilizers, and the excessive use of nitrogen. At present, this black spot has not been found to be harmful to people.

The third situation: the black spots appear larger, which can be described as black spots. This is due to improper storage and mildew.

Fourth condition: There are dark spots and discoloration around the edges, and there is a loss of moisture. This can be considered to have started to corrupt, so it is recommended not to use it.

Chinese cabbage has the "king of vegetables", the water content in Chinese cabbage is very high, about 95%, rich in various nutrients necessary for the human body, every 100 grams of Chinese cabbage contains protein grams, fat grams, carbohydrate grams, these three nutrients Chinese cabbage content is less, other main nutrients are inorganic salts, vitamins and crude fiber, calcium, potassium, phosphorus, molybdenum, vitamin C, vitamin C is its main nutrients, eating Chinese cabbage, can defecate, detoxify and beautify, prevent and treat cancer.

Chinese cabbage has black spots can not be eaten.

There will be no black spots on the general Chinese cabbage, but there are some subtle and scattered black spots on the Chinese cabbage that can be eaten, no need to worry, you can eat, there are black spots on the Chinese cabbage, but the Chinese cabbage is too much nitrogen fertilizer, calcium deficiency so there are black spots, this situation does not affect the consumption, if the black spots are too dense, it is not recommended to eat, the appearance is not good, it may be due to mildew to produce black spots.

What are the black dots on Chinese cabbage.

1. The black spots that can be washed off with water are caused by the feces of small insects, and they can be eaten after washing them off.

2. Large area of small black spots, when I bought it back, there is no situation, and there is a situation after a period of time, which is the most common situation of long black spots, Chinese cabbage because of the lack of calcium caused by drought, low temperature and other environments, or because of too much nitrogen fertilizer, which affects the absorption of calcium, so black spots are produced.

3. Cabbage deteriorates due to rotting, mildew, and black spots, which should not be eaten to avoid poisoning.

There are mold spots on the Chinese cabbage, and you can't eat the cabbage.

Cabbage that has been stored improperly or has black spots due to mildew is not suitable for consumption, because cabbage contains nitrate, which is not toxic in the first place, but during the decay process, nitrate will be converted into toxic nitrite. After the excess nitrite enters the blood, the body will appear hypoxic symptoms, and the human body will experience dizziness, nausea, palpitation, shortness of breath and other phenomena within two or three hours due to lack of oxygen, and in severe cases, it will also cramp, coma, and even life-threatening.

Tips: Chinese cabbage is cold and slippery, not too much raw food, people with qi deficiency and stomach cold should not eat more, and those with diarrhea should avoid eating Chinese cabbage to avoid aggravating diarrhea.

Chinese cabbage should be eaten immediately after cooking, and preventing it for too long will reduce the nitrates in the cabbage to nitrite, and the lack of oxygen after the human body eats will be detrimental to the body organs.