Fresh daylily is because it contains colchicine. This substance itself is not toxic, but it is converted into highly toxic colchicine in the body after being absorbed by the intestine.
Adults eating fresh daylily about 50 ~ 100 g may cause poisoning, headache, vomiting and other symptoms. However, dried daylily basically does not contain colchicine and can be safely eaten.
2. How to prevent this poisoning phenomenon?
Whether it is saponin in green beans or phytohemagglutinin and colchicine in day lily, most of them can be removed as long as they are scalded with boiling water, and people will be safer after eating them.
In daily life, some people also use salt water immersion and oiling to prevent these poisoning phenomena, but the operation requirements of these two methods are higher. It often takes more than 2 hours to soak in salt water, and it needs to be completely discolored after oil.
Moreover, whether it is salt water bubble or high-temperature frying, it will have a great impact on the taste. So generally speaking, blanching may be one of the simplest and most effective methods.
3. What other vegetables need to be blanched?
In fact, in addition to day lilies and green beans, there are many vegetables in life that are best treated with blanching:
Toona sinensis contains more nitrate, which is easy to rot and produces a lot of nitrite. In order to avoid poisoning, you'd better blanch it. It is found that blanching 1 min can remove more than 2/3 of nitrite and nitrate.
The content of oxalic acid in spinach, amaranth, water bamboo, purslane and other wild vegetables is high, and oxalic acid will affect the absorption of minerals such as calcium, magnesium and iron. But after blanching, most oxalic acid can be removed.
Fresh auricularia contains a porphyrin substance, which is easy to damage cells or cause inflammation under light after entering human body. Although everyone buys dried fungus in life, this substance still exists after soaking. Therefore, it is best to cook auricularia auricula with hot water after soaking and before eating, but the time should not be too long.