The correct way to consume yellow cauliflower

The correct way to consume yellow cauliflower mainly includes blanching to remove toxins, controlling the amount consumed, pairing appropriate ingredients, choosing fresh products, and being cautious when eating for special populations. Huangcai is rich in vitamins and minerals, but it contains colchicine that requires scientific treatment.

1. Blanching to remove toxins

Fresh yellow cauliflower contains colchicine, which needs to be blanched in boiling water for more than 5 minutes to destroy toxins. It is recommended to soak dried yellow cabbage for 2 hours and change the water twice to fully dissolve residual alkaloids. Squeezing and removing the stamen parts before cooking can further reduce the risk, and the content of colchicine can be reduced by more than 90% after treatment.

2. Control Consumption

It is recommended that adults consume no more than 50 grams of dry or 100 grams of fresh food at a time, 2-3 times a week. Excessive intake may cause toxic reactions such as nausea and diarrhea, and children should consume half of their body weight. Patients with chronic gastroenteritis should be controlled within 20 grams.

3. Suitable pairing

Eating with black fungus can promote iron absorption, and pairing with tofu can supplement high-quality protein. Avoid eating cold seafood together as it can cause diarrhea, and avoid eating hawthorn rich in tannic acid that can affect digestion. Recommend stewing with pork bone soup to enhance freshness, or adding ginger and garlic to neutralize coldness when stir frying.

4. Choose fresh products.

High quality dry products should be golden yellow without black spots, while fresh products should have tightly packed flower buds. Moldy and blackened products should be discarded, and if the water becomes turbid after soaking, they should be washed again. Vacuum packaged products need to be checked for sealing, and after opening, they should be refrigerated and consumed within one week.

5. Special populations should be cautious when eating

Pregnant women should avoid consuming fresh food, and gout patients should control the frequency. After surgery, caution may affect coagulation in the general population, and individuals with allergies should try a small amount for the first time. Observe whether the baby develops rash or other reactions after consumption by lactating women.

As a traditional medicinal and edible ingredient, it is recommended to choose products from legitimate channels and check the quality inspection report. Daily storage should be sealed and moisture-proof, and frozen storage should not exceed six months. Keeping ventilation during cooking can accelerate the evaporation of colchicine, and immediately stop eating if symptoms of numbness appear. A balanced diet can have its calming and brain boosting effects, but it cannot replace medication for treating related diseases. Middle aged and elderly people can add goji berries and red dates to enhance their nourishing effects, while moderate consumption during adolescence can help supplement zinc elements.