Contains toxic alkaloids

The flowers and roots of fresh yellow cauliflower contain a toxic alkaloid, with the stamens containing the most toxins. Eating it may cause food poisoning, resulting in nausea, vomiting abdominal pain, diarrhea and other symptoms. Fresh cauliflower needs to be removed from the toxin before eating, so it is safer to eat dried cauliflower because the drying process can destroy the toxin contained therein.

The flowers and roots of fresh cauliflower contain a toxic alkaloid. After human consumption, it is easy to oxidize in the body to produce toxic dicolchicine and cause poisoning. Studies have found that adults who consume 50-100g of fresh cauliflower (which contains 0.1-0.2mg of colchicine) will experience acute poisoning symptoms, manifested as thirst, dry throat, nausea, vomiting, and so on, and in severe cases, bloody stools, hematuria, and so on.

Colchicine autumnale is a perennial plant of the genus Colchicine that grows in low-humidity meadows. The whole plant contains colchicine, which is oxidized to colchicine dioxide after being ingested, attacking the central nervous and cardiovascular systems, thus leading to numbness of the nerves and hemorrhage of internal organs. It is an alkaloid. It was originally extracted from the bulb of Colchicine, a plant in the lily family and got its name. Pure colchicine is yellow needle-like crystals, melting point 157 ° C, soluble in water, ethanol and chloroform, bitter taste.

Before eating fresh cauliflower must first be processed to remove colchicine, because colchicine has a good water solubility, you can talk about fresh cauliflower in boiling water, and then use water to fully soak, rinse, so that colchicine maximum solubility in the water, at this time in the cooking can be guaranteed safe. Colchicine is not heat-resistant, high heat cooking about 10min can be destroyed.