Is dried yellow cabbage highly toxic

Dried yellow flowers have lower toxicity after standardized processing, but untreated dried yellow flowers may contain a small amount of colchicine. The colchicine in yellow flowered vegetables will decompose after high temperature cooking or sufficient soaking, and the risk of normal consumption is relatively low.

Dried yellow cabbage needs to go through steaming, drying and other steps during the production process, which can effectively reduce the content of colchicine. Colchicine is unstable at high temperatures, and prolonged soaking and high-temperature cooking can further reduce its toxicity. Dried yellow flowers sold through legitimate channels in the market are usually processed safely, and consumers can safely consume them after soaking and cooking according to the packaging instructions.

Some homemade dried yellow flowers may have high toxicity residues due to improper handling. If not thoroughly soaked or cooked at high temperatures for a short period of time, colchicine may not be completely destroyed, and discomfort such as nausea and diarrhea may occur after consumption. The content of colchicine in wild yellow flowered vegetable varieties may be higher, and there is a greater risk of self harvesting and sun drying.

It is recommended to choose dried yellow flowers purchased through regular channels, soak them in warm water for more than two hours before consumption, change the water two to three times during the process, and then blanch or stew them in boiling water for a long time. People with gastrointestinal sensitivity should control their food intake and seek medical attention promptly if they experience discomfort. Daily storage should be kept dry to avoid mold growth and the production of other harmful substances. Huangcai is rich in dietary fiber and various minerals, and can be used as a nutritious food ingredient after proper processing.