Is fresh yellow cabbage toxic

Fresh yellow cauliflower contains colchicine, which may cause poisoning if consumed untreated. Huangcai needs to be thoroughly blanched or dried to destroy toxins before consumption for safety. The colchicine in fresh yellow cabbage can be decomposed under high temperature and prolonged soaking conditions. The traditional way of consumption is to blanch fresh yellow flowers in boiling water for more than 5 minutes, or repeatedly soak and change water for 2-3 days, to remove toxins through water solubility and thermal instability. During the sun drying process, ultraviolet radiation can also promote the degradation of colchicine, and commercially available dried yellow flowers are usually detoxified.

Some people may experience symptoms of oral numbness, nausea and vomiting, and in severe cases, electrolyte imbalance after consuming fresh yellow flowers that have not been thoroughly processed. In special circumstances, such as accidentally consuming a large amount of fresh yellow cabbage or having liver and kidney metabolic dysfunction, the risk of poisoning will significantly increase. This type of situation requires immediate medical attention for gastric lavage and fluid replacement treatment.

It is recommended that consumers choose dried yellow flowers sold through legitimate channels, and homemade fresh yellow flowers must follow the soaking and blanching process. The daily consumption should be controlled within 50 grams, and pregnant women, children, and those with weak digestive function should be cautious when eating. If you experience discomfort such as numbness in your tongue, immediately stop eating and drink plenty of warm water, and seek medical attention if necessary. Huangcai is rich in dietary fiber and carotenoids, and after proper processing, it remains a traditional vegetable with high nutritional value.