It is the best time for Chinese cabbage, what are the black spots on Chinese cabbage?

Chinese cabbage has always been a dish that we often eat in our lives, especially in autumn and winter, friends in North China will hoard a large number of Chinese cabbage in every household, first because of the cabbage practice, whether it is fried or iron pot stew The taste is very good, and secondly, it is low, a cabbage is only a few yuan, you can eat several meals, it is very worthwhile. The nutritional value of Chinese cabbage is also very high, containing vitamins, calcium, dietary fiber and various nutrients needed by the body, Chinese cabbage also contains a lot of dietary fiber, which can help us accelerate the peristalsis of the stomach and intestines and promote digestion. The nutritional content is delicious and cost-effective, and it is loved by consumers.

But when many people buy back the Chinese cabbage to clean up, it is often not difficult to find that there are black spots on the Chinese cabbage, some people don't care, and some people don't know whether the Chinese cabbage with small black spots can be eaten. Today, I will talk to you about how the small black spots in the Chinese cabbage are formed, and can the Chinese cabbage with small black spots still be eaten? Let's take a look at it all at once!

1.The small black spots in the Chinese cabbage can be washed away: when we clean the Chinese cabbage, tear off the leaves of each Chinese cabbage, once you find that there are black spots, then wash it with warm water, if you wash it with cold water, it will fall off, this kind of general is either soil, or insect excrement, as long as it can be washed off, it is not formed by the Chinese cabbage itself, and it can be eaten after cleaning.

2.The small black spots in the Chinese cabbage produce black spots and fade: sometimes you will find that the Chinese cabbage you bought, the outermost multi-layer leaves have a lot of black patches, and the edges are now beginning to wither and fade, this kind of Chinese cabbage is generally beginning to rot and deteriorate now, and this Chinese cabbage is generally placed for a long time, not fresh Chinese cabbage, this kind of Chinese cabbage is not recommended to take, you can prevent it when choosing.

3.The small black spots in the cabbage can not be washed off: many times when washing the cabbage with warm water, it is found that there are many black spots on the cabbage gang, and the cleaning can not be washed, as if it grows inside the cabbage gang

Pepper spots. In fact, there are many reasons for such a situation, as we all know, cabbage is grown by land resources, so Chinese cabbage is easily damaged by germs, microbial strains and insects, old farmers in order to avoid damaging the production of Chinese cabbage, generally will give Chinese cabbage some chemical fertilizer, naturally in order to further improve the production and block, will also use some organic fertilizer. The important reason for the occurrence of small black spots is that the application of organic fertilizer is unreasonable, and the nitrogen content exceeds the standard, resulting in black spots in the internal structure of the chemical fibers of Chinese cabbage.

In fact, there are also cabbage with small black spots that are edible, but many friends are very concerned, if you don't want to eat it, you can remove the cabbage with small black spots.

Such a small black spot is actually a symptom of Chinese cabbage, and it has a scientific name called Chinese cabbage small black spot disease, and there is also a theory that Chinese cabbage sesame spot disease.

It is the cabbage that is frozen during storage, and it is also possible that the temperature is too high and there will be such black spots, which will not affect the health of the cabbage.

If there are some black spots on the Chinese cabbage that cannot be washed off, it is generally caused by the cabbage being sick, and if there is a lack of fertilizer or drought during the growth period, it will lead to black spots on the cabbage.

The black spots on the Chinese cabbage may be an excess of nitrogen fertilizer, which will directly lead to the deterioration of the structure of the cell membrane.

There are 4 main conditions of black spots on cabbage. The first situation is that the black spots on the cabbage are not actually black spots, but some larvae or insect droppings, which can be cleaned by rubbing them with cold water. The second condition is cabbage disease, because cabbage is planted in the case of environmental hazards, such as drought, heavy rain, nutritional deficiencies and other conditions, which will cause cabbage to have black spots.

The root cause of the third condition is that due to long-term storage, the cabbage has already undergone qualitative changes, and the black spots on the surface of the cabbage will be particularly significant.

The size of the black spots is as large as that of large black beans, and it looks especially noticeable when compared to the usual black spots. The fourth condition is due to the use of medicine for cabbage. Since there are many shops in the market now, in order to improve the storage time of cabbage, some growth hormone fertilizer will be sprayed on cabbage.

Although this cabbage is fresh from the outside, its internal structure has begun to rot, and the cabbage will develop large-scale black spots.

The cause of the black spots of comprehensive cabbage, when we buy cabbage, if the black spots on its surface are not very large, this kind of cabbage can be purchased with peace of mind. Such cabbage, which belongs to the usual cabbage, does not harm the consumption of cabbage. On the contrary, if there are black spots on the cabbage, the size of a large black bean, or a large number of black spots, this kind of cabbage should never be bought.

Since once the cabbage begins to qualitatively change, its internal structure will cause toxic substances, and this kind of cabbage should not be eaten again, which will have an impact on the human body.

1. Prepare a Chinese cabbage in advance, separate and slice the cabbage and cabbage leaves, and put it on a plate for reservation. Then, prepare a small piece of pork belly in advance and cut it into slices for reservation, there is more meat and vegetables, and the taste will be more delicious. 2. Prepare a small handful of sweet potato vermicelli in advance, soak it in warm boiled water, drain the water and reserve, then boil the oil out of the pot, add an appropriate amount of vegetable oil to the pot, and heat the temperature to 6 into heat.

3. After the oil is boiled, add the prepared pork belly to the pot first, and then add the prepared green onions, ginger and garlic to the pot to fry the aroma. 4. After the aroma of the seasoning is fried, everyone should help the prepared cabbage, first fry it in the pot to be soft, and then add cabbage leaves to burst the pot.

The black spots on the cabbage are not actually black spots, but some insect eggs or insect feces, which can be cleaned after rubbing and cleaning with water. The situation is that the cabbage is sick, because the cabbage is easy to be affected by the environment in the process of planting, such as drought, heavy rain, lack of nutrition, etc., will lead to the phenomenon of black spots in the cabbage. The situation is mainly due to the fact that the cabbage has deteriorated due to long-term storage, and the black spots on the surface of the cabbage will be particularly obvious.

The size of the black spots is as large as the size of black beans, and it is especially noticeable when compared to the black spots under normal conditions. The situation is because the cabbage was medicated. Because there are many businesses in the market now, in order to improve the preservation time of cabbage, they will spray some hormones and pesticides on cabbage.

Although such cabbage looks fresh from the outside, it has begun to rot on the inside, and large areas of dark spots will appear on the cabbage.

1. There are black spots, but they can be washed off with clean water. If the black spots grow on green leaves and can be rinsed with water, they are usually caused by small insects, which may be the feces of vegetable insects, or particulate matter or soil in the environment. In these cases, wash it and serve.

2. The black spots are smaller, but they can't be cleaned. If the black spots grow in the cabbage fiber, of course, they cannot be washed off, which is also called "cabbage disease". So far, there have been no reports of harm from eating this black-spotted cabbage, and there is generally no problem.

However, if the cabbage leaves have black spots, they are accompanied by a bitter taste when eating, and the mouth is numb after eating, it is not recommended to eat, and it may be that there are more chemical fertilizer residues.

The black spots on the cabbage are not actually black spots, they are some insect eggs or insect feces, which can be washed off with water, and there is also a situation where the cabbage is sick, and it is easy to be affected by the environment during the planting process, and the lack of nutrition leads to the phenomenon of black spots in the cabbage.

I've eaten Chinese cabbage for so many years, but do you know what the black spots on the cabbage really are?

Teach you what the black dots on Chinese cabbage are.

In winter, many people like to boil a pot of hot Chinese cabbage zhi vermicelli tofu dao. However, Chinese cabbage stalks are often on the version.

There will be a lot of small black dots, the size of sesame seeds, that 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. 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.

The black spots on the cabbage may be a physiological disease. During the cultivation process, when excessive nitrogen fertilizer is used, 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, and when it rots, it is also prone to black spots.

The black spots caused by the first two causes are not caused by viruses and molds, and there is no definite research on whether they are harmful to the human body. 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 if it is a slightly rotten cabbage leaf, the body will experience dizziness, headache, nausea, vomiting, palpitation, shortness of breath, bruising and other phenomena within two or three hours due to lack of oxygen, and in severe cases, cramps, coma, and even life-threatening. **。