Can you still eat cauliflower with long black spots after a long time

The case that I can eat.

If there are not many black spots and they only grow on the surface, you can eat them after removing them.

The case that you can't eat.

If the spots have grown into flakes and are deep, then it is best not to eat them.

Why do cauliflower have black spots.

1. Cauliflower may have dark spots during growth and preservation.

2. Cauliflower may be infected with black spot disease due to more rain or insufficient fertilizer during the growth process, and there will be black spots.

3. Cauliflower will be infected with Alternaria cabbage in the process of preservation, causing deterioration and small black spots, which is what we often call mold.

How to preserve cauliflower is better.

Store at room temperature. Placing cauliflower in a low-temperature, dark, and ventilated environment can prolong the shelf life of cauliflower, and it can be stored for a week if the environment is good.

Cryostorage. Wrapping the cauliflower in plastic wrap and putting it in the freshness layer of the refrigerator is the best way to preserve it, but do not put it in the freezer, if the temperature is too low, the cauliflower will freeze to death.

How long does cauliflower last.

At room temperature, cauliflower can generally be stored for 3 to 5 days, but if it is stored at low temperature in film bags, it has been proved that it can be stored for up to two months, but the temperature and materials of the home storage environment are generally not as accurate as those in the laboratory, and the cauliflower will have a period of transportation and preservation time from picking to sale, so it is best to eat it within 10 days even if it is stored at low temperature.

Don't eat it if it's black. Because if you look closely, you will see that the black spots are actually formed by the deterioration and decay of the cauliflower, so don't eat it.

The cauliflower has black spots on it and can be eaten.

There are few diseases of cauliflower, if there is more rain, the flower bulbs will have small black spots, and the later medication is also ineffective, and eating small black spots has no effect on the human body. Cauliflower may have insect pests only at the seedling stage, which is controlled by biological pesticides and can be eaten with confidence. Cauliflower, which is produced in November, does not require any medicine at all.

Cauliflower can generally meet the pollution-free standard, and broccoli generally meets the green standard.

Issue-relatedEdible efficacy: 1. Soon feel full.

Cauliflower has a high water content, but the calories are very low, 1 cauliflower has only 23 32 calories, which can quickly give a sense of satiety, reduce the chance that you eat too much food that will cause obesity, and you will not gain weight if you eat too much!

2. It helps to relieve edema.

If you want to fight off edema, which is one of the causes of obesity, you need to take nutrients such as vitamin C, E, iron, and molybdenum. Because vitamin E can promote blood circulation, improve metabolism, regulate hormone secretion, help reduce edema, vitamin C can improve the health of capillaries and reduce edema. Iron can smoothly transport oxygen to various organs and improve basal metabolism, while molybdenum, which has hematopoietic function, has the effect of smoothing blood flow.

Cauliflower may grow black spots during the growth process and when it is preserved, and cauliflower may be infected with black spot disease due to more rain or insufficient fertilizer during the growth process, and there will be black spots. It is rich in nutrients, and eating cauliflower regularly can also protect the cardiovascular system. However, if the cauliflower was bought at home, if it was not properly preserved, the cauliflower would be black and unedible within a few days.

Spraying protection timely spraying protection in the early stage of the disease, the agents are: 70% mancozeb wettable powder 400 500 times liquid; 75% chlorothalonil.

500 600 times liquid; 40% dimidone 500 times solution (1% sucrose can be added.)

improve the effectiveness of prevention and control); 50% promethane 1500 times liquid, the incidence rate in severe years is as high as 65% 85%, which directly affects the yield and quality of cauliflower commercial balls. So, what are the symptoms of cauliflower black spot disease? How is cauliflower black spot disease caused and the harmful symptoms, causes and prevention methods are sorted out.

The black spots on the top of the cauliflower can be eaten if they are cut off. There are generally two reasons for black spots on cauliflowers, one is because the temperature and light are not suitable, resulting in anthocyanins in cauliflowers.

The color changes from white to yellow, and other variegated colors, or even black, with paper (a small amount of wine can be sprayed on the paper, alcohol can inhibit the ethylene release of cauliflower and slow down the breathing rate) or plastic wrap.

Wrap the cauliflower and store it upright in the refrigerator, low temperature and lack of oxygen can reduce the breathing intensity of the cauliflower.

If you don't pay attention, you can't see it. It's better to buy something better to eat. Fresh vegetables are better than putting more nutrition than putting the number of days, vegetables should be eaten and bought, eat a fresh, if the black spots on the cauliflower are only a small amount, such cauliflower can be eaten, but to cut off the spots on the cauliflower, if the spots are flaked, grow very deep do not eat.

The black spots on the cauliflower are the manifestation of mold, more means that the cauliflower has deteriorated, put the cauliflower in a low-temperature, light-proof, ventilated environment, can prolong the shelf life of the cauliflower, and the environment can be stored for a week.

Try not to eat black spots on the dish, because most of these black spots are formed due to the growth of mold. If the number of black spots is small and has not penetrated deep into the inside of the dish, you can cut off the black spots before eating.

He can't eat it, because if he has black spots on the flowers, he must have been bitten by pests, leaving a lot of bacteria and viruses behind. If continued use, there may be harm to the body.

Cauliflower has black spots that can be eaten, cauliflower is rich in nutrition, is a more common vegetable in daily vegetables, and also has anti-cancer effects, if the surface of cauliflower only has a few black spots, no rot, no insect pests, it is generally safe to use.

Can you still eat small black spots on a vegetable leaf? It is often seen on cabbage and cauliflower.

Hello landlord, it is a plaque formed after being infected with mold, when buying cauliflower, you should choose the flower without black spots. After buying it back, you can put it in the refrigerator for 2-3 days, and after a long time, there will be dark spots on the surface of the flowers, but it doesn't matter, you can eat it by cutting it off with a knife. Of course, after buying vegetables, eat them as soon as possible, and don't buy too much at once.

You can eat it if you cut off the black spots.

There are black spots on the cabbage, can you still eat it? I won't know until I read it.

In fact, cauliflower rarely gets sick, if there is a lot of rain, the flower bulb will grow small black spots, and the later medication is also ineffective, and eating small black spots has no effect on the human body. Cauliflower may have insect pests only at the seedling stage, and now they are controlled with biological pesticides, so they can be eaten with confidence.

Regarding the selection of cauliflower, taking the common pine cauliflower as an example, Ma's sisters-in-law prefer to pick white flower balls and light green flower stems. In fact, this kind of pine cauliflower, which is white and beautiful, is not as healthy and nutritious as the light yellow color of the flower bulb and the green flower stem. To sum up, the "yellow-faced woman-style" pine cauliflower is more delicious.

Because the pine cauliflower grows like light, the leaves are open, and the white pine cauliflower is the result of the growth of the vegetable farmer after folding the flower bulb and covering it (artificially wrapping the flower bulb with leaves), so the pine cauliflower is easy to attract diseases and pests, and the nutrients will accumulate less.

Experts have proved through comparative experiments that the chlorophyll, carotenoids, VC and sugar content of pine cauliflower covered with light yellow flower bulb and green flower peduncle are higher than that of pine cauliflower covered by flower bulbs and folded leaves. Therefore, when choosing pine cauliflower, it is best to look at the flower stalk - the greener the color, the more nutritious and healthy.

Generally, there are two reasons, one is that the temperature and light are not suitable, resulting in the formation of anthocyanins in cauliflower, and the color changes from white to yellow and other variegated colors, and even turns black, which looks unclean. Another cause is coal stain disease caused by pests and diseases, such as aphids, whiteflies and other pests crawling on the cauliflower, and their secretions can cause cauliflower disease. The cauliflower has black spots, so you don't have to throw them away completely, just cut off the part with black spots, and it's safe to eat.

The flower bulbs are loose, yellowish in color, or even blackened, moist or wilted and can be eaten, but the taste is not good and the nutritional value is reduced.

Stir-fried cauliflower method.

Ingredients: 300 grams of cauliflower, 50 grams of green and red peppers, 150 grams of pork belly, 10 grams of ginger, 10 grams of garlic.

Excipients: 20 grams of Lao Gan Ma bean drum sauce, 3 grams of chicken essence, 2 grams of salt, 5 grams of sugar, 10 grams of light soy sauce 1, slices of green and red pepper pork belly.

2. Blanch the cauliflower and remove it to cool.

3. Stir-fry the pork belly in hot oil to extract the oil.

4. Pour in ginger and garlic and stir-fry.

5. Pour in the chili cauliflower and stir-fry evenly.

6. Pour in the chicken essence, salt, and sugar, stir-fry evenly, and remove from the pan.

Mainly because:

Cauliflower black spot is the main disease in storage, initially decolorizing flower buds and then turning black.

Symptoms The flower bulb is initially a small yellow spot like a watery stain, which then expands and grows black mold, the fruiting body of the pathogenic bacteria. In severe cases, there are dozens of dark spots on a flower bulb. Diseased tissues decay, but at a slower rate.

During storage, sometimes the lesions are parasitized by Botrytis cinerea for the second time, and the gray mold is mixed with it, which accelerates the decay process.

So the cauliflower is not edible after it turns black.