Why does the white radish turn blue after steaming and then drying it?

Blue heart radish. It may be pesticide residues and cross-pollination (hybridization caused by pollen), or a deficiency of boron as a trace element.

The relative quality is poor, but it is not poisonous and can still be eaten.

The blue heart of white radish is a natural change phenomenon of the plant itself, which is non-toxic, harmless and edible.

First, the discoloration of radishes is related to storage conditions and environment. Sometimes, the phenols in radish may be converted into anthocyanins in case of cold.

Anthocyanins, on the other hand, turn blue when they encounter alkaline substances. Radish containing anthocyanins, if with other alkaline foods.

Put it together, and it has the potential to turn blue.

Second, the blueness of radishes may also be due to cross-pollination of red and white radishes, but this probability is also very small.

White radish turned blue and cannot be eaten.

The white radish turns blue because the white radish has a black heart, and in the early stage of infection, it is a state of blue heart. In the environment of high temperature and humidity, it is easy to cause white radish and black heart disease. Because the water absorption of radish deteriorates, trace elements are missing.

The white radish that has turned blue is bitter and hard to eat. Black-hearted radish is caused by the attack of black rot bacteria in soil fertilizer on fleshy roots. Characteristics of black-hearted radish:

The skin color is dark, the outer skin is uneven, the weight is reduced, and there are small cavities at the top of the root head in severe cases, and the meat becomes soft and unsuitable for consumption.

The theory circulating on the Internet is that the blue heart radish is a preservative specially used by merchants in order to make the radish can be stored for a long time. In fact, it is very rare for radishes to turn blue, which is actually a natural change in the plant itself.

The discoloration of radish is related to storage conditions and environment, sometimes in the case of cold, the phenolic substances in radish may be converted into anthocyanins, and anthocyanins will turn blue when they encounter alkaline substances, and purple-red when they encounter acidic substances. Therefore, radishes containing anthocyanins may turn blue if they are mixed with other alkaline foods.

The blue inside of the white radish is edible, and the blue turning of the radish is relatively rare, this change is actually a natural change phenomenon of the plant itself, which is harmless and edible. When the storage conditions and environment of white radish are relatively cold, the phenolic substances contained in the white radish will be converted into anthocyanins, and the anthocyanins will turn blue when they encounter alkaline substances, and if they encounter acidic substances, they will appear purple-red.

White radish can be eaten when it turns blue, white radish itself contains an enzyme, and it will be naturally converted into anthocyanin substances, if the anthocyanins encounter alkaline substances, they will appear blue, but they will not contain toxins, and they can be eaten normally.

Personally, I think try not to eat it, because the white radish I usually eat is all watery and white, and now it suddenly turns blue, there must be something wrong, so don't eat it, in case there is a problem with eating, the gain outweighs the loss!

If you can't eat it, you should still drop it, and don't eat it.

Don't eat the white radish if it turns blue, the white radish has high nutritional value, and it may change color in the ambient temperature or other reactions, so eating it has an impact on the body, so don't eat it after it changes color.

White radish contains an enzyme that is naturally converted into anthocyanin substances. If anthocyanins encounter an alkaline substance, they will appear blue. Therefore, the white radish turns blue and does not contain toxins, and can be eaten normally.

The inside of the white radish turns blue, don't eat it, because it has spoiled, it's not good for your health to eat, and the radish is not expensive, so don't eat it, throw it away.

Don't eat the white radish after the inside changes color, it's definitely spoiled, and now the white radish is also cheap. Don't be reluctant to eat bad food, which is not good for your health.

The "blue-hearted" radish is likely to be cross-pollinated, that is, the bees get the pollen of the red heart radish and the pollen of the white heart radish together when they pick the pollen, and the variety is formed. As long as the radish you buy has no peculiar smell and does not turn black after being cut, it generally does not affect the safety of eating.

If the white radish is discolored inside, it cannot be eaten, just understand that the radish has been spoiled, remember, the vegetables are rotten and cannot be eaten.

The white radish should not be eaten if it is discolored inside, unless it is freshly cut, otherwise it is spoiled.

Don't eat the white radish if it changes color inside, it proves that its substance has changed, and eating it is definitely not good for the body.

Can I eat white radish when it turns blue inside? I don't think you can eat it, if you feel inappropriate, please find a doctor to understand the situation, and eat with confidence.

According to your problem description, there is an abnormality found in the white radish, this situation may cause hydrocyanic acid poisoning, it is recommended that you throw it away in time.

This kind of radish is better not to eat.

Because the radish has been left for a long time, the inside of the radish will deteriorate after being left for a long time, so it is not normal white after cutting.

I bought a box of white radishes online, and the reason why they were cut and then blue may be because the radish was actually injected with some pigments, which led to the change of color.

It should be a matter of variety, some radishes have white skin, but the core inside is blue or cyan.

Is the white radish black-hearted after being cut? Be optimistic about these points and avoid buying black-hearted daiks.

There are five reasons why the white radish turns blue in the Swift Posture Bureau.

1. The first reason is that there are anthocyanins in radish, and anthocyanins will turn blue when they encounter alkali.

2. The second reason is that the environment will also cause in our cultivation, that is, with water, chemical fertilizer, and fertilizer, the more fertilizer it has, the more its elements will accumulate, and it will also cause blue.

3. The third is disease.

4. It may be because of a situation that occurs after the pollination process is a variety of radish, called Xinmei radish. The exterior is white, the inside is slightly blue, and it is edible.

5. The discoloration of white radish may also be caused by the lack of water after low temperature storage in the refrigerator.

White radish efficacy:

The mustard acres contained in white radish allow the oil to aid digestion. Raw white radish is cool, which is beneficial to eliminate heat in the human body and has the effect of clearing heat and dissolving phlegm.

White radish can also increase the secretion of saliva in the mouth, which has the effect of quenching thirst.

The dietary fiber contained in white radish can promote gastrointestinal peristalsis and help with bowel movements, which can help improve intestinal function.

White radish is rich in vitamin C and trace elements selenium and zinc, which help to improve the body's antioxidant function and disease resistance.

Reasons why the heart of white radish is blue:

1.Caused by cross-pollination.

Cross-pollination is a variety that bees combine the pollen of red radish and white radish when they pick pollen, and the hybrid variety may lead to the appearance of blue carrot.

2.Food anthocyanins.

White radish, which contains anthocyanins, may react with other alkaline foods and turn blue.

3.The storage environment leads.

Many people like to store white radish in the refrigerator, after the white radish is stored at low temperature, browning and other chemical reactions may occur, and the phenolic substances containing the sparrow stool may change color, and there is a possibility of turning blue.

4.Caused by dehydration.

The blue color of white radish may be due to the fact that the radish itself is picked too late or stored for too long, and the radish itself loses more water, resulting in the phenomenon of blue heart.

5.caused by preservatives.

Some people believe that the white radish turns blue because some merchants have applied preservatives to the white radish in order to store it for a long time.

6.Tool reason.

The knife touches other blue-colored things before cutting the turnip, and then comes to cut the turnip, which may cause the radish to be blue.

Precautions for buying turnips:

1.When buying radishes, you must choose ones with smooth surface, well-proportioned shape, and no damage. And if there are many potholes and black spots on the surface of the radish, it means that the radish is not fresh or even about to spoil, so do not buy such a radish.

2.Radishes should not be bought too big, because too large radishes are more likely to chaff; And radishes that are too small will also have a worse taste. The best thing is to choose a moderately sized radish, which has a relatively tight flesh and tastes good, fresh and crispy.

3.If it is a fresh radish, it generally has only one main whisker, and the case of such a radish bran heart is relatively rare. And if there are two roots or even more tendrils on the radish, it means that the radish is likely to have chaff.

Therefore, when we buy radish, it is best to choose one main beard and no miscellaneous whiskers, and avoid those with many roots, which are likely to be the finger luck of the chaff heart.