Gynura divaricata is a traditional wild vegetable in China, which is mainly distributed in the southern part of China. It is called Gynura divaricata because its leaves are purplish red on the back. Because of its wide distribution, there are many aliases for it, some call it red cabbage, some call it red cabbage, auricularia auricula and red cabbage, but I find that it is blood cabbage that is called the most. Because of its unique flavor and delicious taste, with the growth of people's demand and sales in recent years, large-scale cultivation has been started in many places.
Gynura divaricata likes cold climate. Wild Gynura divaricata mainly grows under forests on hillsides and in damp places on rocks or rivers. It is mainly distributed in the south of China at present because of its high demand for moisture and humidity. A few years ago, I was lucky enough to taste this dish in Sichuan. The sesame oil was stir-fried and red, which attracted people's attention. The entrance was smooth and refreshing, and it had a unique taste, both the taste of oil wheat vegetables and the unique characteristics of compositae plants.
It is this kind of popular vegetable, but it has been described by some people as a highly toxic vegetable that causes cancer! In fact, what I want to say is that if we don't talk about dosage but only about ingredients, everything is nonsense and unreliable!
Senecio violaceum is a kind of plant belonging to Senecio. According to the data, Senecio violaceum has a * * property, that is, it generally contains certain pyrrolizidine alkaloids, which have certain hepatotoxicity, and if eaten in large quantities, it will lead to cirrhosis and even cancer. However, the content of Solanum nigrum is low, so it is not harmful to human health if it is eaten normally. In addition, the Solanum nigrum cooked at high temperature can basically understand most of the soluble alkaloids.
Just like the Toona sinensis sprouts that are now on the market in our countryside, although they contain certain nitrate and nitrite, which are harmful to human body, because the content is very low, if they are eaten normally, reasonable cooking is not enough to affect human body.
The last thing to say is that the formation of cancer is caused by many factors. Although cancer-causing vegetables are terrible, as long as we eat and cook normally, we don't have to panic. If it is really harmful, it has already been banned. Can it still be circulated in the market? Therefore, it is not reliable to talk about the ingredients without talking about the dosage!
I spent the Chinese New Year in Sichuan 17, and I brought one back from there and planted it on my balcony in Henan for a year, but it was frozen to death by frost when I put it outside in winter. The weather in the north is not suitable for planting, but it can be biennial in the south without frost. In the north, it has a strange taste and ordinary people are not used to eating it.
First of all, let me explain to you that the "purple-backed begonia" we usually eat is not a real purple-backed begonia. In fact, we usually eat red-winged vegetables, which are different varieties, and many people confuse them. Red-winged vegetables are called iron vegetables here, and some places are called blood-skinned vegetables, blood-nourishing vegetables and so on.
Gynura divaricata is another stemless herb of begonia. Look at the first picture, it is the real Gynura divaricata, not a wild vegetable. It actually belongs to a Chinese herbal medicine. Because people are not very familiar with Gynura divaricata, they often see it, so they mistakenly call Gynura divaricata as Gynura divaricata. From the appearance of Gynura divaricata, its leaves are purple on the back and green on the front, so it is quite normal for people to misunderstand it.
Hongfengyai is a common dish in our countryside, and it can be sold in the market. There are many kinds of Hongfengyai in the vegetable field next to my home. Usually, we cook soup with pork liver and Hongfengyai, which is said to have the function of enriching blood. Hongfengyai has a lot of food practices, and it can also be stir-fried, boiled in soup or cold. It is one of the common wild vegetables on our table here.
Then why do many people say that this dish is carcinogenic? It's said that there is a toxic substance called pyrrolizidine alkaloid in the red cabbage, which has certain hepatotoxicity. Eating too much will cause liver damage and lead to liver cancer. In fact, it's a bit exaggerated here. Many foods we usually eat contain pyrrolizidine alkaloid, which is not unique to red cabbage, and this alkaloid is not a first-class carcinogen according to the research of relevant experts, and it will be destroyed by boiling red cabbage at high temperature. Usually, as long as we don't eat too much.
In fact, cancer is formed by a combination of many factors. No food is absolutely safe. Some wild vegetables do contain certain toxicity, but the content is relatively small. Plus our reasonable cooking, it is not so easy to cause cancer.
Gynura divaricata is a common wild vegetable, so you can eat it. I remember that every time Gynura divaricata goes on the market, many people here will harvest some and then simply wash it before frying it.
However, when frying purple begonia, don't put too many auxiliary materials, just put some sesame oil, edible salt and cooking oil. To say why this is done, it is because purple begonia has a unique taste in it. If there are too many seasonings,
It will cover this taste, but I don't know what's going on. There are fewer and fewer wild purple-prepared anemones. I remember that when I went to dig purple-prepared anemones last year, I only dug about 5-6 kilograms. If I put it in the past, I didn't have 20 kilograms of bottoming.
It' s not called digging wild vegetables. As for some people' s saying that Gynura bicolor is cancer, it' s also here, but no one takes it seriously, because some people here have been eating Gynura bicolor for decades, and I want to tell you,
Gynura divaricata has been planted artificially, which means that there is not much problem in eating, and the statement that Gynura divaricata is cancer has not been confirmed. Since it has not been confirmed, it means that this statement is a bit inaccurate.
Finally, in a wordy way, wild vegetables can also be divided into edible and non-edible, so if you don't know how to distinguish them, you'd better not dig casually and eat indiscriminately.
Summary: When we buy purple-prepared anemones, it is best to buy wild ones, because these purple-prepared anemones are much better than those planted artificially, both in taste and nutritional value. From snacks to big ones, I haven't heard of anything I can't eat. Braised pork liver with blood-preserved vegetables is very good.
What is purple-backed begonia? We don't seem to have it here. I haven't eaten it in Yongzhou, Hunan Province.
As a healthy vegetable with high nutrition, Gynura divaricata can be eaten. The edible parts of Gynura divaricata are tender leaves and tender shoots, which can be cold-mixed, fried, made into soup, pickled in sweet and sour or eaten in hot pot. It has a unique flavor, crisp and delicious.
In some areas of southern China, people even regard Gynura bicolor as a good medicine for enriching blood; In addition, begonia fimbristipula also has anti-parasite and anti-virus effects, which can enhance human immunity.
Our family is called blood-skin dish, which is used to stir-fry pork liver. It is particularly delicious. I don't know if it causes cancer, but we often eat it.
Purple-backed begonia is certainly edible. Purple-backed begonia is a kind of high-grade vegetable with good nutritional and health care value and special flavor. The fresh stems, leaves and shoots contain high content of vitamin C and flavonoid glycosides. Because the tender stems and leaves are rich in calcium, iron, etc., they have high nutritional value and medicinal value such as hemostasis and antivirus.
Many fruits and vegetables on the market, some people say that eating them will be one way or another. Of course, no matter what you eat too much, it is definitely not good.
Yes, they are available in supermarkets here in Hangzhou! Sichuanese call it Bloodskin Cuisine, while Zhejiang calls it Guanyin Cuisine. I suggest watching the video of the fourth elder brother and Xiaoying in rural areas, which contains how to eat this dish.