Fresh cauliflower contains colchicine toxin. Colchicine itself is non-toxic, but after entering the human body is oxidized into oxidized dicolchicine, it contains highly toxic, will produce a strong stimulation of the gastrointestinal and respiratory system, manifested as a dry throat, nausea, vomiting, abdominal pain, diarrhea, stomach with a burning sensation, a serious can produce blood stools, hematuria or urinary closure and other symptoms. Frequently consumed dried yellow cauliflower does not contain colchicine toxin and is therefore non-toxic.

In the event of fresh cauliflower poisoning, the first aid method is the same as the treatment of other poisoning, first of all, vomiting, oral laxative diarrhea, then oral patchouli water, each time 1, 3 times a day, or drink mung beans and licorice soup.

The specific methods of preventing fresh cauliflower poisoning are:

1. Each time you do not eat more, preferably not more than 50 grams, because each 50 grams of fresh cauliflower contains about 0.1 mg of colchicine, people eat colchicine is not more than 0.1 milligrams will not be poisoned.

2. Colchicine is soluble in water, blanch it in boiling water before eating, and then soak it in cool water for more than 2 hours, so it will not be poisoned.

3. When eating fresh cauliflower, put it into boiling water to cook and discard the water, fish it out and then add warmth to it, cook it and eat it.