Is it possible to eat cauliflower if it has turned yellow? kakhranitedy.ru

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Broccoli, a competitor to cauliflower, is becoming more popular every year. The secret is in the nutritional composition of the vegetable, rich in phosphorus, calcium, magnesium, vitamins A, C, E, PP, group B. The green and purple heads contain vegetable protein and amino acids, essential for children and those on a diet. In order for the vegetable to last as long as possible, you need to know how to store broccoli at home. Anyone can cope with the task, just know the simple rules and listen to the recommendations.

Let's first decide on the varietal assortment. Of the 37 varieties in the register of breeding achievements, there is not a single one that breeders would recommend for fresh winter storage - only for home cooking.

According to the growing season, all varieties are divided into:

early ripening varieties ripen in 75-90 days;
mid-ripening and late species mature at 105 days or more.

To extend the consumption period, it is better to sow cabbage of different ripening periods, and also select those varieties that produce lateral heads. For example, the hybrid "Linda" after cutting the main head produces 7 side heads of 50-70 g each, but "Monterello" produces only one main head weighing 700 g.

So, it's time to harvest. The following tips will help keep broccoli fresh for a while:

choose dense heads with a diameter of 13-18 cm;
we select dark green ones, and with yellow spots, overripe ones - to the side;
cut the heads of cabbage 10-12 cm below the base of the head;
we leave the stems in the garden to collect a second harvest of young inflorescences (for certain varieties).

Harvest on a cool day, when the air temperature is not lower than -2 °C. Frozen cabbage will not last long, and the taste will deteriorate. High temperatures also harm the vegetable, causing it to wither and dry out.

Short-term storage in the refrigerator

How to store broccoli in the refrigerator:

Spray each head with clean water from a spray bottle.
Then wrap in a clean cotton napkin or towel.
Place in the refrigerator and enjoy the fresh taste and aroma for 3-4 days.

You can find a list of ethylene-emitting vegetables and fruits that are undesirable for broccoli in the article about storing fresh cucumbers.

It will help to preserve broccoli by simply wrapping it in a damp paper towel or packing it in plastic bags (no need to close them). Afterwards, the valuable product is placed in a cool place, where it will remain fresh for 2-3 days.

How to keep cabbage fresh for the next week? Make a green bouquet, place it in a jar of water, and cover with a bag on top. Change the water every day, and make holes in the plastic for air circulation. Keep broccoli in the refrigerator and enjoy freshness for 6-7 days.

It is unacceptable to keep cabbage in a tight plastic bag or an airtight container. In order for it to retain its nutritional value and not become moldy, it needs constant access to fresh air.

Contraindications

There are contraindications for teeth whitening. Can this procedure be done on teenagers? Lightening should not be done for children under 16 years of age, because their enamel has not yet fully strengthened, so the drug can penetrate into the tooth itself and thereby cause inflammation of the nerve . People suffering from terrible diseases also cannot do whitening. In this case, the strong laser light affects their health, especially those who have a tumor or bronchial asthma. This procedure is not recommended for pregnant women, as well as those who are breastfeeding.

The post-teeth whitening diet has its advantages and disadvantages, just like any other diet. The advantages include the following:

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Frozen gifts of the fields

Try storing broccoli frozen for the winter. Experienced housewives claim that when properly frozen, the crop retains its excellent appearance and maximum nutrients.

Let's start with preparation

To freeze broccoli for the winter, you need to prepare it properly. Select strong, healthy green heads with a diameter of 8-15 cm. Cut off the stalk, remove the leaves, and disassemble the cabbage itself into single inflorescences.

Before freezing, do not forget to get rid of any insects that may remain between the flowers. For this:

Fill a basin or bowl with water, add 40-45 g of salt per 1 liter of water.
Lower the inflorescences, leave for 20-25 minutes, then remove and rinse thoroughly.
Drain in a colander to drain excess moisture.

Freezing without blanching

You can freeze broccoli for the winter without blanching:

First, rinse and place on a napkin to dry.
Then pack into bags and freeze.

Some housewives complain that after defrosting, cabbage changes color and becomes soft. Yes, it will not be as elastic as before, but the color will remain. To prevent the inflorescences from becoming soft, it is recommended to freeze them using a different recipe.

First we blanch

To freeze broccoli for the winter and maintain its elasticity, you must first blanch it.

Prepare 2 pans. Place one on the fire, adding 1 tsp. citric acid per 1 liter of water, fill the second with cold water and ice.
Place broccoli in boiling water in portions and blanch for 1-2 minutes. Then immediately cool them in ice water to stop the heating processes.
Place the inflorescences on a napkin or towel and allow excess liquid to drain. To ensure that the frozen product retains its nutritional value, it must be completely cooled.
Pack the semi-finished product in plastic bags and place in the freezer. Freezing will keep it fresh for the next 8-10 months.

Interesting: Is it possible to cover compote with nylon lids for the winter?

There are varieties that, with or without blanching, after defrosting, are only suitable for pureed soup. If you don’t know how your particular cabbage will behave, put a small piece in the freezer for 24 hours. During this time, nothing will happen to the entire batch, and after defrosting the “sample”, you will know what it is good for.

And finally, a video from which you will learn how to cook broccoli to preserve all the vitamins:

Now you know everything about proper freezing and other storage options for broccoli. And with the onset of winter cold, you can easily prepare a lot of delicious dishes, giving your body the vitamins that cabbage contains.

Green broccoli with unopened flowers is healthy and rich in vitamins and minerals. Broccoli can turn yellow in two cases:

the flowers on it blossomed and turned yellow
During storage, the green (unblown) flowers withered and acquired a yellowish tint.

The result in both cases is the same - loss of taste and almost all nutritional qualities.

And now the answer to the question posed: is it possible to eat such cabbage? Yes, of course you can. But why? There is practically nothing useful left in it.

Broccoli, like any greens, should be eaten fresh, preferably just picked. Wilted greens can, perhaps, slightly revive the taste of the dish, but that’s all.

Broccoli is a plant product, so if it turns yellow and this is because it has wilted a little, then there is nothing to worry about, since there is no such bacterial nightmare as with protein foods that begin to deteriorate.

In our city, the leading supermarket chain sells this broccoli at a discount. Moreover, people take it and eat it, and I ate it and everything is fine. And sometimes they even sell one that starts to turn black on top.

The main thing is to smell it so that it doesn’t start to rot. Well, this happens if you keep it in a bag for a long time and there is still moisture there, then if it rots badly, then throw it away.

At the same time, you need to remember that in order for it to retain its vitamins, it needs to be breaded in water for a couple of minutes at most and then eaten, since when completely boiled, it loses its vitamins.

Broccoli is the result of selection by the ancient Romans. It was cultivated back in the 6th-5th centuries BC. e. Outside the northeastern Mediterranean, little was known about the culture.

Only in the 17th century did the unusual cabbage come to England, where it was called “Italian asparagus”. And at the beginning of the 20th century, the crop began to be grown on an industrial scale in both hemispheres.

The USA, Türkiye, Israel, France, Italy have succeeded in this. In Russia, the product is called asparagus cabbage.

Norms and methods of use

For nursing mothers, cauliflower is an indispensable product. But you can start eating it only 3-4 weeks after birth.

If your baby develops an allergy or bowel dysfunction, you should stop using it. The maximum amount per day is no more than 200 g.

Children are introduced to pureed foods from 4 months. You need to start with ¼ teaspoon, gradually increasing to 50 g per day. You don't need to feed your baby every day, 1-2 times a week is enough.

People suffering from gastritis or ulcers can eat no more than 100-150 g per day.

Healthy adults who enjoy eating dishes with cauliflower have no restrictions on its consumption.

100 g of the product contains only 30 kcal, so it will not cause either obesity or negative reactions of the body, especially since no one will eat it alone.

You can and should eat this vegetable all year round. It is always on sale frozen, and in the summer it comes to the table directly from the garden.

When choosing a vegetable out of season, give preference to a frozen product. The beneficial substances contained in it remain fresh for no more than 10 days.

Now imagine how long the cabbage was stored and transported before it reached your table. Is there any use left in it? In addition, it is much more expensive than frozen.

For sale, cabbage is frozen in a special way, preserving all the vitamins in it. Therefore, doctors and nutritionists recommend buying it only frozen in winter.

100 g of cauliflower is approximately 1% of the daily calorie intake for men, for women - 2%. To get enough vitamin B, it is enough to eat 100 g of the product, and to replenish vitamin C reserves - 50 g.

During pregnancy

While expecting a baby, cauliflower will be indispensable for the expectant mother. You can and should use it. It contains twice as much vitamin C as cabbage. Considering the rich composition of this vegetable, you can often prepare dishes from it.

Of course, special attention should be paid to consuming the product if the expectant mother has allergies, as well as with increased stomach acidity. If in doubt, start taking it with 50 g. If there is no reaction and skin rashes, you can safely increase the dose the next day or on the same day. When fighting excess weight, you can drink 50 g of cauliflower juice 3 times a day.

Broccoli - beneficial properties and contraindications

The vegetable crop is used in cooking and as a preventive remedy that is good for health; The benefits and harms of broccoli are related to its composition. The vegetable has minimal contraindications.

So far, only individual intolerance to the components has been discovered. The beneficial effects of the product have been well studied:

anti-inflammatory;
antioxidant;
anti-oncological;
mild laxative;
antisclerotic;
hepatoprotective;
anti-carcinogenic;
adsorbent.

Beneficial properties of broccoli

Improves digestion - dietary fiber has a positive effect on intestinal motility.
Reduces pain and eliminates nausea in case of duodenal ulcer and gastritis.
Increases appetite, eliminating dyspeptic symptoms in liver diseases.
Helps prevent atherosclerosis - it sorbs cholesterol in the intestines and prevents it from being absorbed into the blood.
Useful in the dietary nutrition of patients with cholelithiasis and gout - the product contains very few purine bases (4 times less than cauliflower).
Fresh juice has an antibacterial effect on mycobacterium tuberculosis and Staphylococcus aureus.
Acts as an enterosorbent when the body is damaged by salts of heavy metals, poisons, and radionuclides.

Is it possible to eat yellowed broccoli?

There will be no particular harm from yellowed asparagus cabbage. If there is no rot on the inflorescences, they can be boiled and fried in batter. However, you should not expect any benefit from the product.

Vitamins are destroyed during storage . The older the cabbage, the less glucosinolates (nutrients with anti-carcinogenic properties) it contains. And the taste of the dish will be worse .

Interesting: How to Properly Prepare Beets for Storage in the Basement

the flowers on it blossomed and turned yellow
During storage, the green (unblown) flowers withered and acquired a yellowish tint.

Good afternoon. I bought fresh cauliflower, cut it into florets and froze without boiling it. After 2 days I discovered that it had darkened (turned a little blue). Can I boil it for a baby (8 months old), or eat it myself (I’m breastfeeding)? Or maybe it’s better to buy already frozen vegetables in winter? Thank you in advance.

Good afternoon. I bought fresh cauliflower, cut it into florets and froze without boiling it. After 2 days I discovered that it had darkened (turned a little blue). Can I boil it for a baby (8 months old), or eat it myself (I’m breastfeeding)? Or maybe it’s better to buy already frozen vegetables in winter? Thank you in advance.

Diseases of cauliflower prevent the ripening of large, tasty fruits in the garden. They vary depending on the degree of infection and its type. Every gardener should know how to protect the cauliflower crop in open ground and in greenhouses from diseases and pests. It is necessary to know all the signs of the disease in order to properly combat them. It is best to take all preventive measures in advance to protect cabbage from pests and diseases, rather than try to get rid of them later.

Pests of cauliflower cause particular damage to the crop. They settle there while still being larvae and suck out all the juices from the vegetable.

Aphid. The larvae cause the leaves on cauliflower to curl. They eat all the juice, stopping the growth of heads of cabbage. Aphids often attack in swarms.
Flea. They chew the leaves of young seedlings. Due to the attack, the cabbage dies and dries out.
Slugs. Snails and slugs are the main enemies of vegetables. They do not allow the fruits to develop.
Caterpillars. The cutworm butterfly lays eggs on leaves. Caterpillars emerge from them, chew the leaves, and then settle in the heads of cabbage.
Bedbugs. Their saliva is destructive to greenery. They suck the juices from cabbage leaves, stopping the development of the fruit.
Leaf beetles. They leave large holes in the leaves.
Mol. Lays eggs in spring. It hides deep, damaging the growing point of the vegetable, eats all the juice of the plant, depriving gardeners of productivity.
Fly. Lays eggs on stems and attacks in flocks.

Knowing what harmful insects look like, you can prepare solutions to destroy them.

Leaf burns

Often, summer residents do not carefully read the instructions on the use of drugs against pests and diseases. If you spray cabbage leaves with a highly concentrated solution, they can get burned and turn yellow.

Affected leaves should be cut off and the cabbage should be watered generously. Since the plants are stressed, it is recommended to treat them with a solution of Zircon or Epin.

You can get a good cabbage harvest only if you follow all the care rules and regularly inspect the plants. If cabbage leaves turn yellow, wither or dry out, you need to find the cause of the disease as quickly as possible to make it easier to deal with it.

Many gardeners are faced with the problem that cabbage leaves turn yellow not only at the time of head formation, but also at the seedling stage. There are several reasons that are conditionally grouped. By accurately determining the type of problem, you can overcome yellowing yourself.

Nutrient deficiency

Unbalanced feeding of the root system can lead to this consequence. You should not treat the plant with chemicals at the first opportunity; it is better to understand in more detail what exactly the vegetable lacks:

These reasons can be easily eliminated by timely feeding of healthy vegetables.

Violation of the rules of care

Most types of vegetables like to grow in open, sunny places. If there is a lack of light, the plates may curl and turn yellow. This warning sign can be caused by several reasons:

temperature changes at the beginning of spring;
uneven watering and moisture deficiency in the soil;
lack of soil loosening, which leads to oxygen starvation of nutrients.

Following these tips will allow you to effectively fight infection and harvest a good cabbage harvest in the future.

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Fungal diseases

A common cause of infection with fungal diseases is the appearance of fungus due to too high humidity or acidity of the soil. These include the following diseases.

Blackleg. The affected plant's stems dry out and its roots become thinner. The entire root system turns black.
Fusarium. Cabbage leaves turn red and are often orange in color. They dry out, can curl, and become wilted.
Kila. The fungus attacks the root. The plant becomes dead and growth stops. Brown growths appear on the roots, which interfere with normal nutrition and development.
Mosaic. The foliage becomes covered with spots, they have dark outlines, and must be removed. They dry quickly, making them impossible to eat.
Gray rot. Dark spots and rot appear on the cabbage.
White rot. Mucus discharge appears on the vegetable, and the leaves turn yellow. It is better to immediately throw away or burn diseased heads of cabbage.

It is necessary to take care of the crop in advance so that you do not have to throw away all the fruits. As soon as suspicious leaves or stems are noticed, you must immediately buy medicines for unwanted diseases. If it is reliably protected, there will be a wonderful harvest.

Cabbage diseases

Fusarium

In dry and hot weather, cruciferous crops are often affected by a disease such as fusarium. The disease can be recognized by the following signs:

dried veins on the lower leaves;

the edges of the leaves are covered with yellow triangles;

After some time, the cabbage leaves turn yellow and die.

On a plant affected by fusarium, not all leaves may be affected at once, but only some.

The disease affects the roots of the plant, on which growths can be seen. The leaves on the cabbage turn yellow and wither, so it may mistakenly seem that the plant does not have enough moisture. In fact, it is affected by clubroot, and it will be quite difficult to save the sprouts or heads of cabbage.

Severely affected specimens should be removed, otherwise they may infect nearby growing plants. For other heads of cabbage, it is recommended to hill up the trunk and water abundantly. In this case, new healthy roots can grow on the cabbage.

If this procedure does not help, and the cabbage has withered, you will have to say goodbye to the harvest. The plants will need to be dug up and burned, and the soil will need to be treated with Fundazol.

Since the clubroot pathogen lives in the ground for up to 5 years, it is better not to plant cruciferous crops in this bed. You can grow garlic or onions, potatoes, tomatoes and beets on it.

How to distinguish lesions on cabbage

You need to be able to determine why cauliflower does not grow to the desired size. Cabbage leaves curl and turn yellow.

If cauliflower turns pink, it may be from too much sunlight, or from a fungal infection on it. This is worth noticing in time to begin the fight against the disease.

If an aphid, leaf beetle, bug or slug sits on a vegetable, the leaf immediately withers, becomes dry and not juicy. All due to the fact that insects eat all the juice from the plant, and it can no longer grow normally. If the leaves curl, then this is definitely a sign of pests.

After all, with fungal and bacterial diseases, spots mainly appear, the color and smell of the foliage changes.

Useful tips

It should be planted near fences, in dark places. If this is not possible, then the seedlings should be covered with agrofibre.
Seedlings should be planted strictly at certain time intervals (late April - early May).
You should choose seeds intended for cultivation in the Russian climate.
When planting, seedlings should not be buried more than 3 cm.
3 weeks before planting in the ground, potassium sulfate and superphosphate should be added to the bed. During the growth period, it is necessary to apply mineral fertilizers.
When there is an onslaught of pests, immediate extermination of bugs or caterpillars should begin.
If the first signs of the disease appear, you need to use chemicals to combat it. If there have been cabbage fly infestations, then roofing felt should be laid around each stem.
After each rain, loosening the soil is required.
If the head of cabbage does not set, and everything goes into leaves, then you need to stop fertilizing.
When a head of cabbage is tied, you should not tear off the lower leaves, since it is from them that the plant takes its nutrients.

Cauliflower should be cut in dry weather.

Each fork should be placed in a separate bag with holes for ventilation.

Place the vegetable on the vegetable storage shelf in the refrigerator. This way the cabbage can be preserved for a couple of months.

Using these recommendations, cauliflower will be able to delight gardeners with its harvest. And it is worth remembering that it is much easier to prevent the appearance of flower stalks than to correct the situation later.

Next, abundant watering and fertilizing are necessary.

Preventive measures that gardeners should take

To prevent the death of cauliflower, all gardeners need to take note of preventive measures. They should always know how to treat or spray a given crop.

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It is necessary to plant in the garden those varieties that are least susceptible to various diseases and have strong immunity. These varieties will not be afraid of aphids, slugs, and caterpillars. To prevent the spread of aphids, caterpillars, and fungal diseases, you need to know what to spray with this or that product. The peculiarity of white cauliflower is that its infections are transmitted not by seeds, but through harmful insects and soil.

This is why careful cultivation of the land is so important. It needs to be loosened more often, weeds must be removed, and the types of larvae in the ground that need to be burned should be monitored. Do not forget to inspect the foliage of cauliflower as often as possible. It is always easier to prevent the onset of a disease than to throw away spoiled fruit later.

Every gardener should know about diseases and pests of cauliflower. If you process the plants correctly, the cabbage becomes protected from environmental influences. And then an excellent harvest and wonderful, delicious dishes from this vegetable are guaranteed.

The very first treatment should be before the pests appear. If you spray a healthy plant for preventative purposes with special solutions purchased at a garden store, then there is a chance of preventing them from appearing in the beds.

Brought from the Mediterranean, cauliflower has now firmly taken root on the tables of Russian residents. And for good reason: it is not only rich in vitamins and microelements, but also allows you to diversify the menu with quite a large number of recipes.

Housewives all over the world have adopted this vegetable as side dishes, appetizers, and an ingredient for main courses. Quite easy to prepare, it will allow cooks of any skill level to cope with it.

For a long time, the question of whether it is possible to eat raw cauliflower remained open. If so, which categories of the population should be careful with it? And what properties does it have for the body? It’s worth understanding everything thoroughly.

Special characteristics and criteria for readiness for harvesting

Romanesco is also called “Romanesco broccoli”, “coral cabbage”, but most often gardeners perceive it as ordinary cauliflower, just slightly surprising in “appearance”. It is more tender and healthier than other representatives of its species, but provided that the problems encountered in growing do not allow the cabbage to outgrow.

The vegetable practically does not cause allergies, contains a maximum of fiber, protein, ascorbic acid, mineral salts and a whole range of other “benefits”. The heads are used in salads, salted, pickled, fried and done with them whatever the culinary imagination of the housewife imagines. It is not advisable to use colored heads as an “addition” to fatty dishes and mushrooms to avoid problems with digestion.

Only the presence of large “star” inflorescences is the final sign that it is time to harvest.

Usually the last “heads” of Romanesco are harvested in October. They should not be allowed to overgrow, so as not to deteriorate the quality of the “heads of cabbage”, which may dry out or rot. Cauliflower is cut in the early morning hours. Only the inflorescences or are torn out entirely. It all depends on whether it will be further used for food or for growing.

Nutritional value of cauliflower

In addition, cauliflower contains vitamins B, A, PP, K, H, starch, organic acids, and natural sugar.

The fiber in its composition promotes intestinal function and improves metabolism, which has a beneficial effect on the figure. Combined with protein, which is involved in muscle growth, cauliflower is indispensable for people who are struggling with excess weight. With all this, the calorie content of the product is very low.

Cauliflower is a source of Omega-3, polyunsaturated acids that help remove “bad” cholesterol and support the functioning of the cardiovascular system.

How to eat a vegetable

To get the maximum benefit from the product, you can juice it. In this way, almost all valuable properties are preserved. Half a cup a day is enough to provide the body with all the necessary substances. The drink is also suitable for the prevention of cancer. And the brine from sauerkraut will help cope with hemorrhoids.

It is not recommended to use aluminum cookware for preparing cauliflower dishes, as the metal reacts with the active substances in the vegetable.

You shouldn’t get carried away with vegetables; you need to maintain a sense of proportion. 100 g of product will provide the body’s daily need for vitamins B and C.

Curly cabbage, as this vegetable is also called, has shown itself to work well for minor wounds and burns. It provides a bactericidal effect and promotes healing. To achieve a similar effect, you need to grind it and apply the resulting pulp to the affected area. To increase effectiveness, it can be mixed with egg white.

The vegetable can be used in cosmetology. Face masks with this product will help smooth out wrinkles and refresh your skin tone, making it more elastic and firm. You can wipe your face with freshly squeezed juice; it can be added to your usual care products.

The product should be used to strengthen hair and give it shine. To do this, squeeze out a little juice and add lemon juice to it. After washing your hair, rub the product into the hair roots. Then they wrap it in cellophane and on top with a towel. After half an hour, wash off with clean water.

Most often, cauliflower is used in cooking. It makes wonderful side dishes; it can be a separate dish or a separate ingredient. There are many recipes, so you can always find the best one. The vegetable is often baked with cheese, in kefir or sour cream, or in dough. You can even make pancakes. Cauliflower is added to soups and stews, omelettes, made into vegetarian cutlets, and fried with pieces of bread. Salads are made from fresh inflorescences. Sometimes the leaves are also eaten.

As a side dish, cabbage is fried, stewed, baked, or boiled. A tasty and healthy dish will be obtained if cauliflower, divided into parts, is boiled in slightly salted water, and then fried in a frying pan. The cooking time will be 15-20 minutes depending on whether the product is used fresh or frozen. After this, the pieces should be rolled in flour or breadcrumbs and placed in a frying pan. Fry until golden brown, turning occasionally.

An interesting taste will be obtained if you cook the vegetable not in plain water, but in mineral water.

To prevent cabbage from losing its whiteness during cooking, it is recommended to add a small amount of sugar to the water.

Who should eat cauliflower?

Those who suffer from liver disease are also recommended to consume cauliflower, as it stimulates the flow of bile and regular bowel movements. There is no longer any doubt about whether you can eat raw cauliflower.

This vegetable is used for gastritis, bronchitis, to remove toxins and even to prevent the development of cancer.

Many mothers who ask their pediatrician whether their children can eat raw cauliflower also receive an affirmative answer. Moreover, it is often used as complementary food for babies. In addition to the fact that it is very useful, it also helps the functioning of the stomach and intestines more gently, without causing bloating, as happens when eating cabbage cabbage.

Can a pregnant woman eat raw cauliflower? Not only is it possible, but it is also necessary. Is it worth re-listing the range of beneficial substances that an expectant mother and her baby can get from this product? Among other things, frequent consumption of this type of cabbage will also help prevent excess weight gain during pregnancy and lose weight gained after delivery.

Advantages and disadvantages of the diet

The post-teeth whitening diet has its advantages and disadvantages, just like any other diet. The advantages include the following:

maintaining the whitening effect;
the ability to lose weight after a diet, if, of course, you limit the consumption of fatty foods;
for some time you will eat only healthy foods, without dyes and chemicals, which will have a positive effect on your health.

Disadvantages include:

if a person has a weak will, then he will not be able to protect himself from his favorite foods, especially those that are addictive, such as coffee, cakes and drinks;
During the white diet, the body does not receive enough microelements.

But after teeth whitening, you need to remember that such a diet helps maintain the effect for a long time.

Cabbage does not set heads

The very first reason for this “behavior” of cabbage is poor-quality seedlings. Perhaps it was poorly watered or grown in cramped pots measuring less than 10x10 cm. Weak roots and small leaves, after planting in the ground, have difficulty growing, and the plant no longer has enough strength to set its head.

This can also happen when landing very early without shelter. The heads do not tie at very low temperatures, as well as in heat above 25˚C. The best conditions for the formation of heads are stable weather with a temperature of 18-20˚C. Insufficient watering and fertilizing, planting in the shade can also cause the absence of heads.

Best answers

MILGA MILGA:

I’m also not doing well with cabbages - I planted them after the cucumbers, the blue one turned out with very small heads, the early white one was normal, the late white one started growing when the rains passed and the temperature dropped, the Brussels cabbage hasn’t done anything this year (I haven’t pulled it out yet), the heads of cabbage just started to bud, the Savoy one, the colored one - out of 20 bushes there were 18 bouquets with yellow flowers and 2 of something sprouting, and the broccoli has also been in bouquets for 2 years, the Peking one - 14 bushes began to grow, began to grow and then wither away - it turned out the ants were eating them up root and it quickly died out. The cabbage grew in partial shade and in moisture, the aphids were still tormenting - there is only one conclusion: have 10-20 bushes of early white cabbage for the summer, and then go to the market

Shunya:

You need to cut the heads of cabbage before it blooms... then, when heads form, they are tied with cabbage leaves and in this form they grow

BERGENIA:

Most likely you are overfeeding with organic matter.

Kobizkaya Lyudmila:

1. — Good seeds (preferably Dutch. 2) Fertilizing should be done with microelements; to obtain a large head, cauliflower needs to gain leaf mass, so when digging, it is necessary to add a complex fertilizer with microelements “Universal” (100-120 g/m2) to the soil. and ammonium nitrate (30-40 g/m2). When planting seedlings, add calcium nitrate to the holes.

Ambal Kvakukhin:

Cauliflower is very complex in agricultural technology. But sometimes she likes the place and grows normally. But I had to give it up - there is too much trouble with it - either cover it, then open it, or drip water it. Although it is tasty, all kinds of insects love it. Then why spray it with chemicals? This is where the meaning is completely lost. It went to your flowers, maybe it was hot - it probably should have been shaded.

Lyudmila:

Most likely, you don’t have colored (white) broccoli, but broccoli; you need to remove it in time; if you miss it, it will bloom with yellow flowers. But the colored one doesn’t bloom; it either produces a head of cabbage or not. It does not yield due to the fact that the center has been eaten by pests • broccoli is sensitive to a lack of boron and molybdenum, which manifests itself in browning of the heads, they crumble faster (proceed to flowering); • shading of heads is not required

Elena Akentyeva:

If it starts to bloom, it means you don’t have time to cut it in time. Perhaps you really have broccoli (I have never seen the color of flowers on either cauliflower or broccoli). Rapid flowering can be caused by high temperature, bright sun, fertilizing with RA fertilizers (in particular, ash). For colored plants, partial shade is preferred (in the shade of trees, a fence, etc.) and active fertilizing with saltpeter (urea) after planting seedlings to form a powerful leaf apparatus (then the heads will be large). There are varieties that produce small heads - just read the characteristics when buying seeds. The heads grow very well when planting seedlings in the summer (early varieties, under non-woven fabric): during the formation of the heads, the heat usually subsides. The caterpillars do not damage them either.

Kazimir Diamonds:

Spray with boric acid 2-3 times per season, there is not enough boron

Elena Orlova:

try the Goat dereza variety, it has increased fruit set, also good Goodman (this is a Dutch variety) and Fruernte

At what age should you introduce complementary foods?

In the first days, it is recommended to give the product only ½ teaspoon. It is better to do this in the morning or at lunchtime. In this way, parents have the opportunity to track negative changes in the body. If there is no discomfort or rashes, after a few days the serving size can be increased to 40-50 g.

Closer to one year old, a child can be given up to 150-200 g of the product. At this age, doctors advise adding a little high-quality olive or sunflower oil.
At 3-4 years old, the serving size can be increased to 300 g.

It is known that with strong cooling, many active substances are destroyed and the beneficial properties of the product are reduced. Frozen cauliflower for a child is allowed on the menu during the winter months, when it is not possible to purchase fresh vegetables.