Black spots on napa cabbage: Harmless marks or health risk?
At first glance, with its firm and green leaves, napa cabbage looks appealing. However, dark, unappetizing spots can sometimes appear when you cut it open. This isn't necessarily a sign of spoilage.
Napa cabbage is a favourite in many salads and serves as an interesting substitute for white cabbage in cabbage rolls. It's available in stores year-round, so many of us eagerly add it to our shopping carts. Even the most beautiful-looking cabbage on the outside can turn out to be dotted with black spots. These might not be visible initially, but become apparent once you've cut it open. Many people discard it immediately, blaming the store for selling defective cabbage. However, it doesn't need to be dismissed right away.
What do the black spots on cabbage mean?
Black and brown-black spots on napa cabbage are usually the result of a physiological plant disorder called pepper spot. The primary cause is prolonged storage of cabbage, especially at low temperatures. Other factors include the cabbage's harvest time (immature heads are more susceptible), growing conditions (such as drought periods), and improper fertilization (excess nitrogen).
The spots are typically superficial, dark, and small. Importantly, the disorder is not caused by pathogens like fungi or bacteria, so cabbage with these spots is not hazardous. It's a different story with black rot, a fungal disease caused by fungi from the Alternaria genus. In cases of black rot, the spots on the leaves are larger, irregular, and dark brown or black. They might lead to the leaves rotting, and fungal growth can often be observed. Cabbage exhibiting these symptoms should not be consumed.
To eat or not to eat?
Pepper spot, presenting as black dots, is a physiological issue mainly related to improper storage. Black rot, however, is a fungal disease that poses a significant health risk, and the cabbage should be discarded without exception if it's present.
There is some debate among scientists about eating napa cabbage with black spots. Some experts suggest that removing the outer leaves and thermally processing the cabbage can make it safe to eat, particularly in cooked dishes like soups or stews. Others recommend disposing of it to avoid the risk of misidentifying the spots. The key is to exercise caution. If you're uncertain, it's safer not to risk your health.
