Is it toxic to blanch dried yellow cabbage

Dried yellow cabbage may contain toxins if not blanched. It is recommended to blanch it before consumption. The colchicine in dried yellow cabbage can decompose at high temperatures, and direct consumption may cause gastrointestinal discomfort. During the drying process, dried yellow cabbage will form trace amounts of colchicine, which has a stimulating effect on the gastrointestinal mucosa. After blanching in boiling water, colchicine can be effectively destroyed, reducing the risk of consumption. When blanching, it is recommended to soak the dried yellow cabbage for more than half an hour, then boil it in boiling water for 5 minutes to ensure that the toxins are fully decomposed. Untreated dried yellow cauliflower may cause nausea and vomiting after consumption, and symptoms are more pronounced in individuals with sensitive constitutions. Some vendors sell dried yellow flowers that have undergone special processing, resulting in extremely low levels of colchicine. In theory, these products can be directly cooked. However, ordinary consumers find it difficult to distinguish the processing technology, and for safety reasons, it is still recommended to uniformly blanch. If abnormal reactions such as numbness of the lips occur after accidentally consuming blanched and dried yellow cabbage, it should be stopped immediately and medical attention should be sought.

Daily consumption of dried daylily requires sufficient soaking and blanching, and pairing with ingredients such as fungus or carrots can enhance its nutritional value. When storing, it should be placed in a cool and dry place to avoid moisture and mold. People with special physical conditions and weak digestive function should control their food intake and consult a doctor in a timely manner if they experience discomfort. Dried yellow flowers processed reasonably are rich in dietary fiber and various minerals, and can be used as a component of a balanced diet.