There is a folk legend that gray vegetables are a common wild vegetable. It is not only nutritious and delicious when cold, but also helps to supplement calcium and prevent anemia. However, there are also taboos when consuming gray vegetables, such as consuming too much, which can cause certain symptoms, leading people to believe that this plant itself is poisonous!
【How to Eat Gray Vegetables】
Cold Gray Vegetable Salad
Ingredients: 300g gray vegetables, 2 tablespoons of sesame oil, 1 head of garlic, 1 red chili, 1 tablespoon of vinegar, 1 teaspoon of salt
Instructions:
First, select the tender stems and leaves, rub them repeatedly with your hands to remove the fuzz as much as possible, then wash and cut them into sections. Boil water in a pot and blanch the gray vegetables briefly, then cool them in cold water, drain the water, and place them on a plate.
Cut the garlic into thin strips, and the red chili into thin slices. Mix the sesame oil, vinegar, soy sauce, and salt to make a dressing. Place the gray vegetables on the plate, add the chili and garlic, and pour the dressing over it. Mix well and serve.
【Precautions when Eating Gray Vegetables】
When it comes to eating gray vegetables, many elderly people in rural areas will tell you that it can cause facial swelling. This is not a joke. The amount of gray vegetables consumed should not be excessive, and after consumption or contact, avoid intense sunlight exposure.
Gray vegetables are photosensitive plants that contain porphyrin substances. Exposure to sunlight can cause acute phototoxic inflammatory reactions, resulting in darkened areas and even blisters.
Therefore, for individuals with allergies, it is better to eat gray vegetables in moderation. Even for regular people, it is advisable to minimize sun exposure after consuming gray vegetables.
Also, if you observe a gray vegetable with a purple back, you need to be cautious. It should not be consumed as it is toxic.
