Is daylily toxic?
As a traditional food ingredient with both medicinal and nutritional value, daylily conceals both culinary risks and special nutrients. This article will comprehensively introduce this contradictory herbaceous plant from three dimensions: toxic principles, health benefits, and cooking techniques.
Toxicity Mechanism and Safe Handling of Daylily
The Lethal Transformation of Colchicine
Every 100 grams of fresh daylily contains 0.1-0.2 milligrams of colchicine, which, after being metabolized by the human body, transforms into the highly toxic colchicinoid, with just 5mg capable of causing poisoning. This alkaloid is mainly found in the flower pistil, and poisoned individuals usually experience a burning sensation in the digestive tract within 2 hours, with toxicity peaking within 24 hours.
Four-step Detoxification Method
1. Remove the pistil and stamens: Remove the pistil structure, which accounts for 15% of the total flower weight. 2. Boiling water blanching: Treat at 100°C for 5 minutes to degrade 70% of the toxin. 3. Running water soaking: Continuously change the water for 2 hours to completely dissolve the residue. 4. Quick freezing storage: Freezing at -18°C can maintain the detoxified state for 6 months.
Nutritional Composition and Health Benefits of Daylily
A神圣 Food for Nourishing Brain Nerves
Dried daylily contains 720mg of lecithin per 100g, which is 2.3 times that of eggs. Combined with abundant vitamin B1, it can enhance the activity of acetylcholine and improve cognitive function in Alzheimer's disease patients.
Intestinal Health Regulator
Each 100 grams contains 7.7 grams of dietary fiber, with its water-soluble fiber and inulin working together to increase the population of beneficial bacteria such as bifidobacteria. Clinical trials show that continuous consumption for 28 days can improve constipation by 76%.
Scientific Consumption Guide for Daylily
Stir-frying Technique to Lock in Freshness
When pairing with streaky pork, it is recommended to first sauté the meat until the oil is released, and add the daylily in the last 3 minutes. Research shows that this method can increase the retention rate of vitamin C to 68%, 22% higher than the conventional stir-frying method.
Cold Salad Nutritional Plan
Pairing with black fungus in a 2:1 ratio and using flaxseed oil for cold salad can form an omega-3 fatty acid complex. This combination can increase the absorption rate of beta-carotene by 40%.
Controlled Boiling Time
When making soup, add it 8 minutes before turning off the heat; more than 15 minutes can cause a 38% loss of amino acids. Pairing with tofu can complement proteins, with a biological value of 84 (73 when consumed alone).
As a unity of contradictions, properly processed daylily offers far greater health benefits than risks. It is recommended to consume it 3 times a week, with 20 grams of dried product or 50 grams of fresh product (after detoxification), which can provide brain-boosting substances while avoiding the accumulation of toxins. It is advisable for special populations to consult a dietitian before consuming.