What are the black spots on cabbage, and can you eat them after they have black spots?

Some black spots are the metabolites of some small insects, and we can eat them as long as the metabolites of these small insects are washed away with water, which has no harmful effect on the human body; There are also caused by unreasonable fertilization, which can also be eaten; If it's a bacterial black spot, don't eat this kind of dish.

The black spots on the cabbage are normal, and they can be used normally without any problems, and will not affect the quality, texture and taste of the cabbage. The black dots are cabbage, which are naturally formed during natural growth.

The black spots on the cabbage are actually caused by the lack of air circulation, which causes the cabbage to have these reactions, and it can actually be eaten after growing a little. Because the long black spots actually mean that the cabbage has been left for a long time, so it does not affect its taste.

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.

There are black spots on the Chinese cabbage, which means that the cabbage has black spot disease.

Symptoms: This disease can damage the leaves, petioles, peduncles and seed pods of plants. The leaf disease mostly starts from the outer leaves, the lesions are round, gray-brown or brown, with or without obvious concentric ring patterns, and black mold is produced on the lesions, which is more obvious in humid environment.

There is sometimes a yellow halo around the lesion.

What are the black dots on bok choy? Can you eat it? After reading it, I finally understood.

This is because these black spots will appear when the cabbage is left out for a long time. In such a situation, the cabbage cannot be eaten.

There are black spots on the cabbage, probably because of the application of too much nitrogen fertilizer, it can be eaten, no problem.

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.