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Can you eat rotten carrots if they are cut off?

If it is moldy, it is best not to eat it, because even if you peel off the rotten areas visible to the naked eye, the fungal hyphae are still deep inside. Don’t end up harming your body just to save a little bit. White hairs on cooked carrots are moldy bacteria that cannot be eaten and can destroy many beneficial bacteria in the body. Carotene can be converted into vitamin A in the body. Foods rich in carotene include carrots, tomatoes, various green vegetables, animal liver, butter, whole milk, egg yolks, etc. Can you still eat carrots if they are rotten? It is recommended not to eat them. Carrot bacterial soft rot, also known as root rot, is commonly known as root rot. It can occur during both the growth period and the storage period, and mainly damages fleshy roots. When the disease occurs in the field, the above-ground stems and leaves will gradually wilt after yellowing in the chronic disease; in the acute disease, the whole plant will suddenly wilt and become green. The fleshy roots in the underground are mostly infected from the head of the roots near the surface, and then gradually spread downward. The shape of the lesions is irregular, the periphery is obvious or not obvious, and they are brown and water-soaked wet rot. As the disease expands, the fleshy root tissue turns grey-brown, softens and rots, overflowing with sticky juice and emitting a foul odor. In severe cases, the entire fleshy root is rotten. The fleshy roots may continue to develop the disease during storage and become rotten. Can carrots with white whiskers be eaten? In fact, this is because the carrots have been left out for too long and have sprouted. The white whiskers are the sprouts! Carrots are not like potatoes. Sprouted potatoes produce a toxin called solanine. Unsprouted potatoes contain only 10 mg of solanine per 100 grams, but after sprouting it can increase 50 times or more. Even a small cell of a carrot can be cultured and developed into a new baby carrot because of the totipotency of the cells. If the carrots are sprouted and cut and soaked in water, they will have sufficient nutrients and can develop into new individuals at the lake temperature, so they are not poisonous. Therefore, as long as there is no decay, the germination of this type of food will not produce toxins and can be eaten normally. However, because sprouted food gives part of its nutrients to "new life", its nutritional value will be reduced to a certain extent. It is best to clean the place where the sprouts were before eating.

Annual or biennial herb, more or less thorny. The roots are thick, fleshy, red or yellow. The stem is upright, 60-90 cm high, and multi-branched. The leaves are long-stalked, 2- to 3-pinnately compound, with narrow-lanceolate or nearly linear lobes; the base of the petiole is enlarged. The flowers are small, white or light yellow, and are compound umbels, growing on the tops of long branches; the involucral bracts are leaf-shaped, thin and deeply divided; there are many small umbels, spherical, and the flowers on the outer edge have larger and equal flowers. petal. The fruit is oblong, about 3 mm long, somewhat dorsally flattened, with spines along the spine. Flowering period is April.

For small area planting, use the broadcast method, and for large area planting, use the drill method. The row spacing is 15cm. Spread the seeds evenly into the ditch, cover with fine soil, suppress it slightly, and then cover it with grass to keep the soil moist. The amount of hairless seeds used per 1hm2 is 4.2-6.6kg. The seeds will germinate 5-6 days after sowing and the seedlings will be ready in about 11 days. Field management: After germination, the seedlings are generally thinned 2-3 times, and the seedlings are fixed according to the row spacing of 12cm×6cm. Fertilization is mainly based on base fertilizer, top dressing must be carried out in the early stage of growth, cultivating and weeding 2-3 times, and shallowly cultivating the soil to avoid exposing the roots.

Carrots and peppers should not be eaten raw together

Carrots contain vitamin C-degrading enzymes, while peppers are rich in vitamin C. When eaten raw together, the nutritional value of peppers will be reduced.

Carrots should not be eaten together with Codonopsis pilosula and Astragalus membranaceus

Carrots have the effect of "lowering Qi" and "eliminating stagnation", so eating them with Qi-tonifying drugs will have a certain effect on the medicine. The obstacles will also reduce the body's immunity, allowing cancer cells to take advantage of it.

Do not eat carrots and white radish together.

Eating carrots and white radish together will reduce the nutrition of both. Because white radish contains a variety of enzymes, mustard oil, lignin, interferon inducers, etc., it shows good effects in aiding digestion, resisting viral infections, improving the body's immunity, and producing interferon. However, the above substances are not heat-resistant and will be destroyed at high temperatures of 70°C. Carrots are just the opposite. Carrots are rich in β-carotene. When eaten raw, more than 70% of the carotene cannot be absorbed. Only by frying it with cooking oil and eating it can the absorption and utilization rate of carotene be improved.