If there are black spots on the cauliflower, is it inedible to eat?

It can be eaten normally, and it is normal to have black spots, but it is just oxidized, not broken, so it can be eaten.

No, it is because the appearance of black spots on the cauliflower will not affect the nutritional value and taste of the cauliflower, and will not affect the edible value.

No, the cabbage at this time can also be eaten, you can make cabbage stewed tofu, cabbage fried potatoes, cabbage stewed pork ribs, stewed pork, very delicious.

If there are black spots on the cauliflower, you can't eat it. Because there are black dots, it means that the cauliflower has deteriorated.

I don't think we can eat it, because it shows that the cauliflower has gone bad, so we must pay attention to this aspect.

Causes of cauliflower black spots:

Cauliflower may develop dark spots during growth and preservation. During the growth of cauliflower, it may be infected with black spot disease due to excessive rain or insufficient fertilizer, and black spots may appear. In the process of preservation, cauliflower will be infected with Alternaria cabbage, causing deterioration and small black spots, which is simply what we often call mold.

Cauliflower has a richer and more nutritious content than ordinary vegetables and fruits. It contains protein, body fat, carbohydrate compounds, dietary fiber, vitamins D, B, C, E, P, U, and minerals such as calcium, phosphorus, iron, etc.

The cauliflower material is fresh and tender, sweet and delicious, it is very easy to digest after eating, and its tender stem chemical fiber, delicate and refreshing after cooking, suitable for middle-aged and elderly people, children and people with spleen and stomach deficiency and cold, digestion and absorption are not the strongest.

Cauliflower storage method:

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.

The black spots on the cauliflower are harmless.

You can still eat it if you cut it.

There are generally two reasons for black spots on cauliflowers, one is that the temperature and light are not suitable, resulting in the formation of anthocyanins in cauliflowers, 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.

In the season when the temperature and humidity are more suitable, such as spring and autumn, neither hot nor cold, cauliflower can be stored at room temperature for 10 to 20 days, and now it is summer, the temperature and humidity are high, and it can only be stored for 3 5 days. Zhang Shenpu said that cauliflower should not be stored for too long, otherwise it will not only be not fresh, but also will occur natural aging, that is, the phenomenon of post-ripening. This is not only the case for cauliflower, but also eggplant and cucumber should not be stored for too long.

In addition, if the cauliflower is refrigerated and wrapped in clean paper, it can absorb water and extend the shelf life. If you use a plastic bag to preserve, remember to prick a few small holes to avoid dew condensation inside, and if there is dew, the cauliflower will spoil faster. It is recommended to eat and buy now, and do not "stock up".

Many cabbage leaves have small black spots on them, what is the reason for this?

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.

Cauliflower, also known as cauliflower, is a common vegetable in our country, not only sweet in taste, but also high in nutritional value, very popular with people, but cauliflower is not tolerant, there will be black spots on it after a period of time, what is it?

There are usually two possibilities for black spots on cauliflowers. 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, or even black. The other 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.

If the area is not large and the surface is black, it can still be eaten, but if it is black and black to the cauliflower, it cannot be eaten. It is recommended to store cauliflower in a low-temperature, dark, and ventilated environment at ordinary times, which can prolong the shelf life of cauliflower, and can be stored for a week if the environment is good. Or wrap the cauliflower in plastic wrap and put it in the freshness layer of the refrigerator, but do not put it in the freezer, if the temperature is too low, the cauliflower will freeze to death.

OK. There are very few diseases of cauliflower, and if there is a lot of rain, the flower bulbs will grow small black spots, and the later medication is ineffective. Eating small dark spots has no effect on the human body.

Cauliflower can generally meet the pollution-free standard, and broccoli generally meets the green standard. The bulbs and stems of cauliflower are edible, and there is a substance called sulforaphane in them. Therefore, cauliflower is a very healthy vegetable, and broccoli has the highest content of sulforaphane.

How to pick cauliflower: first look at the flower stalks, and then look at the color: Regarding the selection of cauliflower, taking the common pine cauliflower as an example, people prefer to pick the flower bulbs are white and the flower stalks are light green. In this way, pine cauliflower is not as healthy and nutritious as the flower bulb with light yellow color and green flower stem.

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.

Through comparative experiments, it was proved that the chlorophyll, carotenoid, VC and sugar content of pine cauliflower with light yellow flower bulb and green peduncle were higher than those of Songzhaozhou cauliflower covered with flower bulb folded leaves. Therefore, when choosing pine cauliflower, the most frank chain Zheng looks good, the greener the color of the flower stalk, the more nutritious and healthy. The main nutrients of cauliflower are VC, anthocyanins, etc., but they are all water-soluble, and nutrients are easily lost.