Can I still eat fruits and vegetables with black spots?

Can fruits and vegetables with black spots still be eaten? Not all fruits and vegetables with black spots are inedible. As long as you understand the reasons why black spots appear on fruits and vegetables, you can easily judge which ones can be eaten and which ones cannot. There are two reasons why black spots appear on fruits and vegetables.

Reason one is related to one’s own growth factors.

Berries such as persimmons and tomatoes should not be eaten if they have black spots. Because they are serous in nature, once black spots appear, their toxins will spread quickly and cause great harm to the body.

For most other fruits and vegetables, due to their specific plant structure, the toxins spread very slowly. As long as you pay attention to completely remove the parts with black spots when eating, you can eat them safely.

The second reason is related to the storage of fruits and vegetables.

In order to avoid food waste caused by black spots on fruits and vegetables, reasonable and scientific storage is very important. Tomatoes, apples, pears, onions, potatoes, sweet potatoes and other fruits and vegetables can be placed in a cool and ventilated place. The temperature should be around 10 degrees, and the fruits and vegetables should not be allowed to directly contact the ground. Keep the outermost leaves of the cabbage, wrap them in newspaper, and place them in a cool and ventilated place at a temperature of about 10 degrees. Garlic and persimmons are best stored in the refrigerator.

Can I still eat fruits and vegetables with black spots?

In order to avoid black spots on fruits and vegetables, pay attention to the following when purchasing:

When choosing persimmons, you should choose those with no spots on the surface, smooth and with persimmon stems.

Choose cabbages that are firm and have intact leaves.

Choose sweet potatoes with dry wounds on both ends. Those that are not wrinkled are not good sweet potatoes.

Choose onions with dry skin to protect the nutrients and moisture of the onions.

Choose pears and apples with green stems and shiny surfaces, as they are fresher.