Shui Lingling's white radish is a common and often eaten vegetable. The radish is rich in vitamins and a variety of trace elements needed by the human body. Eating radish often gives us a very good health and health care effect. Then, have you ever encountered a black-hearted white radish? The normal-looking white radish is bought and cut to find a black heart. What is going on? Can the white radish be eaten with black hearts?
The reason for the white radish black heart
There are three main reasons for the occurrence of black heart in white radish: one is the lack of boron in the soil, the other is the waterlogging of the land or the lack of oxygen in the plate, and the third is caused by the black rot.
Can the white radish be black?
The white radish heart is black and it is recommended not to eat any more. It may be caused by land pollution. In addition, black rot may cause black skin of black radish, or it may be caused by deterioration of radish itself. However, for any reason, it is not recommended to avoid poisoning. Eat blackened radishes. Similarly, if the white radish is cut in blue, it is not recommended to eat it again. This blue heart white radish is actually a black heart disease of white radish. In the early stage of the disease, it is a state of blue heart. In high temperature and high humidity environment, it is easy to cause white radish black heart disease.
How to choose white radish
1. Look at the shape: should choose the individual size, the root shape is round.
2. Look at the radish: you should choose a white radish with fresh, no yellow rotten leaves and no bolting. During the storage of radishes, sometimes the top of the roots sprouts and grows. This is the bolting of radish. After the radish is bolted, the nutrient content in the fleshy roots is transferred to the moss, so the nutrient content of the radish is reduced, and it is easy to worry, the meat is coarse and old, and the taste is deteriorated.
3. Look at the epidermis: white radish should choose a smooth skin, normal skin color. Generally speaking, the skin light is often fine; if the skin color is "oil", that is, there are translucent plaques on it, it not only indicates that it is not fresh, but sometimes it may be frozen white radish (severely frozen radish, After thawing, the flesh is separated, which is easy to identify), and basically loses its edible value.
4. See if there is cracking or splitting: white radish cracking and splitting are caused by poor growth and development. This radish not only has a bad appearance, but also has poor quality of eating. The cracked radish is not resistant to storage.
5. Look at the size: white radish can not be greedy, the medium size is small is the best policy. This white radish meat is relatively close, more solid, burned into a powdery, soft, good taste.
6.掂 Weight: White radish should be more important than the weight, heavy weight, and heavy in your hand. If this one is mastered, you can avoid buying hollow radish such as radish and radish into a heart-shaped radish.
Protein: The protein based on a certain indicator negative charge attracts protein cationic, ionizing causes the color change.
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