Can you eat cabbage with spots? Can you still eat baby bok choy leaves with white spots on them?

1. In general, it is not suitable for consumption;

2. There are long black spots on the cabbage, which may be a physiological disease during growth, or it may be attacked by aphids. The appearance of this kind of black spot may be due to excessive application of chemical fertilizer, which makes the cabbage grow black spots. It is also possible that the carcass of the aphid grew into the cabbage, and it is more likely that the cabbage rotted and grew black spots; All three of these situations are not very good signs, but the harm is big and small;

3. If it is the third type, the black spot is a product of mildew, and it will be easy to be poisoned after eating. Cabbage is rich in nitrates, which can be converted into toxic nitrites during the decay process. When nitrite enters the bloodstream, it loses the ability to carry oxygen, so the body will experience symptoms such as hypoxia, dizziness, nausea, and food poisoning.

4. In short, having dark spots is a sign of a certain problem, so don't eat it if you can.

In winter, many people like to boil a pot of hot Chinese cabbage vermicelli tofu. However, there are often some small black spots on the cabbage stalks, the size of sesame seeds, which cannot 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. Zhang Yaowei said.

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.

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The dense white spots on the leaves are white rust bacteria.

White spots have grown on the leaves of the vegetable, possibly infected with white rust bacteria. After infection, lesions appear on both sides of the leaves, and the front color of the spots is pale at first, then turns brown, and as the lesions gradually expand, the back of the leaves will appear raised. When the leaves are severely damaged, the lesions are linked together, which then causes the leaves to fall off.

Usually can be eaten, can cut off the white spot part and use, leeks appear white spots are mostly leaf blight, but also leek is caused by insect damage, leeks are a more common fungus in life.

The white spots on this cabbage are because the cabbage appears, and the cabbage is white spot and cannot be eaten.

Generally, it is a white embroidery fungus, and if you don't eat much, it's fine.

The germ only harms the leaves. The plant begins to develop from the mature leaves at the base, and then gradually develops upward, and the affected leaves initially appear yellow-brown round dots, and gradually expand into nearly round, generally with a diameter of 6 10 mm lesions, the lesions ** turn from brown to gray-white, sometimes there are 1 2 rounds of inconspicuous wheel lines, and the periphery has a pale yellow-green halo. The dorsal lesions are the same as the leaf surface, but the periphery is dark brown with a dark green band on the periphery.

When wet, gray-white mold is produced on the back of the lesion, that is, the conidia and conidia of the pathogen, and then the lesion becomes white, translucent, and easy to rupture and perforate. When the disease is severe, there are many diseased spots on a leaf, which are often connected into patches, so that the leaves wither early.

Spotted leaves prove that there are insects that have eaten them, and it is best not to eat them again.

Normal leaves are green without any impurities, and there are two possibilities if white spots appear:

1. If you don't water for a long time, there will be white spots on the green onion leaves, and there will be a feeling of concave when you touch it with your hands. This vegetable can be eaten.

2. If there are white spots in the case of normal moisture, and there is a protruding feeling when you touch your hands, it is sick, or there are small insects, so you can't eat it.

To see what kind of vegetables it is, generally speaking, it is edible only with white spots, but the nutrition is not as good as normal!

Soak it in water a few times and you can eat it!

The first situation: small black dots are sporadically distributed, the number is small, and the small black dots do not appear any discoloration, rot, mildew, oozing, dehydration, water immersion softening and other phenomena of Chinese cabbage, we can eat it directly, if you feel uneasy, you can also use a knife to remove or dig out these small black dots and then eat, because the simple small black dots are mainly cell rupture or deformity caused by the physiological disease of Chinese cabbage, in the absence of external bacteria infection or decay and deterioration, It is basically harmless to the health of people after consumption.

The second situation: the number of small black spots is relatively large, the distribution is relatively dense, and the small black spots appear discolored (such as yellow, black), taste (such as rotten stinky and sour smell), soft rot and deterioration (such as rot, mildew, exudate, dehydration, small black spots become large black spots, etc.), which shows that the small black spots of Chinese cabbage have begun to rot and deteriorate because the cells have been infected by external germs because of cell rupture.

In addition, for the black spots and wormholes on the Chinese cabbage caused by insect infestation eating or insect feces residues, we can use it directly after rinsing the Chinese cabbage, which is basically no harm to the human body; For the occurrence of black spot, soft rot, low temperature frost damage, etc., and the occurrence of large black spots or disease spots rot of Chinese cabbage, because such Chinese cabbage contains a large number of harmful substances harmful to the human body (such as nitrite, aflatoxin, etc.), such Chinese cabbage can not be eaten.

The small black spots on the Chinese cabbage are actually "Chinese cabbage small black spot disease" (also known as Chinese cabbage sesame spot disease), which is mainly caused by the physiological disorders caused by excessive use of nitrogen fertilizer during the growing period of Chinese cabbage and unsuitable temperature and water conditions.

I can eat it. The tiny and scattered black spots are caused by the feces of small insects, and they can be eaten after being washed off. The small black spots in a large area are too much nitrogen fertilizer and lack of calcium, so there are black spots, which does not affect consumption.

If the black spots are too dense, it may be due to mildew and dark spots, and it is not recommended to eat them. <

I can eat it. Subtle and sporadic black spots can be eaten, no need to worry, there are black spots on the Chinese cabbage is too much nitrogen fertilizer, calcium deficiency so there are black spots, this situation does not affect the food, 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.

1. The fine and scattered 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. A large area of small black spots, when I bought it back, there was no situation, and it was 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 decay, mildew, and black spots, which are not suitable for consumption, and avoid poisoning.

1. The cabbage is attacked by aphids, and these black spots are aphid corpses, which grow into the cabbage with the growth of the cabbage;

2. The cabbage with black spots derived from orange balls due to mildew is easy to be poisoned after eating, because the cabbage contains nitrate, which is not toxic, but in the process of decay, nitrate will be converted into toxic nitrite; When nitrous chamber salts enter the bloodstream, they oxidize low hemoglobin to methemoglobin, causing the blood to lose its ability to carry oxygen.

3. If you eat rotten cabbage, even if it is a little rotten cabbage leaves, your 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, you will have cramps, coma, and even life-threatening.

Eatable.

This black sesame-like spot, although it looks a little disgusting, looks very dirty, many people think they can't eat it when they see it for the first time, but in fact it's not, these spots are the physiological diseases of cabbage, there is no ***, except for growing a little ugly, it has no effect on the taste and texture of cabbage, and it has no effect on us, so you can eat it boldly and with confidence.

The reasons for the appearance of these black spots are:

There are three main reasons why cabbage can produce small black spots. One is the variety of cabbage itself, some cabbage varieties have poor immunity to small black spots, so they are easy to grow small black spots, and the probability of small black spots is different between different varieties. It's like there's a difference between different races, and the white race is taller and stronger than us yellow people.

Another is that when the cabbage is stored and transported, the conditions are not suitable and black spots will be produced, and the transportation is bumpy and bumpy, or the temperature is too high, there are no black spots, and after arriving at the destination, it is found that there are black spots. It is best to store and transport cabbage at a temperature below 4 to help prevent the formation of black spots.

Another is that vegetable farmers overapply fertilizer in the process of planting vegetables, mainly due to the influence of nitrogen fertilizer. Excessive addition of nitrogen fertilizer and eutrophication will destroy the cell structure of cabbage, and the nutrients inside the cells will be out of balance, and the cell walls will be distorted, thus turning black, and small black spots will be formed, as if obesity from eating too much. These are the two reasons why cabbage grows small black dots.

CabbageThere are black spots to eat. If there are not many black spots on the cabbage, it may be a physiological disease caused by the use of too much nitrogen fertilizer in the cultivation process, and it can be eaten. If the cabbage is infested by aphids, it may leave a black powdery substance on the cabbage leaves, which is the secretion of the aphids, which can be washed off with water and eaten.

If there are large black spots or rot on the cabbage, it may be due to the "black spot" or "soft rot" of the cabbage in storage, and it is inedible.

Precautions for purchasing cabbageLook at the color of the cabbage: As the name suggests, the color of the cabbage itself is mostly white, if you find that the color of the whole cabbage is mainly green, then it is recommended to give it up, and you may wish to buy other better cabbage. Indifferently, it doesn't matter if the exposed part of the whole cabbage is green, this is allowed, because the exposed part has been exposed by the sun, so it becomes green.

Look at the size of the cabbage: If you don't limit the amount of cabbage you want when you buy it, of course, it is better to choose a large cabbage, because in this way you can have more practical leaves. If you buy a small cabbage and peel off a few stems and leaves, there is not much edible left in the end, which is really not very cost-effective.

The above content refers to Encyclopedia - Cabbage.