I ate sugar cane with red blood but no weird taste

In life, many people like to eat sugarcane. Every Chinese New Year is the time when sugarcane is sold in large quantities. Sugarcane tastes particularly sweet. Many people make sugar with sugarcane, but when eating sugarcane, you must choose fresh sugarcane. Do not choose sugarcane that has been stored for too long. Sugarcane that has been stored for too long will taste a bit strange and is particularly easy to cause poisoning. So what will happen if you eat sugarcane with blood but no strange taste?

There are two situations when sugarcane turns red: one is that the skin cracks and the flesh has red threads during the natural growth process; the other is that the flesh is spoiled, infected with mold, and has an odor; therefore, it is recommended not to eat the latter. The situation you described is the pigment contained in the sugarcane itself, so there should be no problem. If you are really worried, just don't eat it.

If this happens after the sugarcane has been stored for a long time, it means the sugarcane is moldy and poisonous. The toxicity is quite high, so don't eat it. However, if it is moldy, it must appear because there is a break somewhere, and it will not appear just in one spot, there must be many red threads.

Sugarcane is the general name for the genus Saccharum. Native to tropical and subtropical regions. The most common edible sugarcane in China is bamboo sugarcane (Saccharum sinense). Sugarcane is suitable for planting in places with fertile soil, sufficient sunlight and large temperature difference between winter and summer. Sugarcane is a temperate and tropical crop that is the raw material for making sugar and can be used to extract ethanol as an energy alternative. There are more than one hundred countries in the world that produce sugarcane, and the largest producers are Brazil, India and China. The most common edible sugarcane in China is Chinese bamboo sugarcane (Saccharum sinense). Sugarcane is rich in sugar and water, as well as various vitamins, fats, proteins, organic acids, calcium, iron and other substances that are very beneficial to human metabolism. It is mainly used for sugar production and is now widely planted in tropical and subtropical regions. The epidermis is generally purple and green.

Sugarcane is a perennial herb of the family Arboretum. Cultivated in tropical and subtropical areas throughout the world, sugarcane stems are rich in juice and sweet, and are the main source of sugar. Sugarcane probably originated in New Guinea and spread to Southeast Asia, India, Polynesia and other places with the migration of population.

The stems of sugarcane are solid and grow regularly like bamboo, with nodes and a bud at each node. Sugarcane grows in dense clusters, with graceful, sword-like leaves similar to those of corn. The leaf sheaths wrap around the stems, protecting the buds. Mature stems can be 3 to 6 meters tall and 2.5 to 3.5 centimeters in diameter. The colors range from white to yellow, dark green, purple, red, etc.

Sugarcane requires more than 1,500 mm of rainfall or irrigation per year. Asia produces the most sugarcane, followed by South America and North America. It takes at least 9 months for sugarcane to mature. In North America, sugarcane is harvested during the cool season, but in some regions such as Cuba and Hawaii, it can be harvested year-round. Sugarcane has a sugar content of 7% to 18%. Sugarcane yields range from 36 to 190 tons per hectare. Sugarcane is squeezed and crystallized in the factory to make raw sugar. The syrup remaining after the crystals are separated is called molasses, which is used to make wine and livestock feed. The pressed sugarcane fiber can be used as fuel or to make paper.