Editorial Department/Comprehensive How to cook cabbage to make it delicious? A bowl of braised cabbage with rice is a favorite of many people. Cabbage is abundant in winter and spring. Common varieties include Shandong cabbage, Tianjin cabbage, stuffed cabbage, etc. Cabbage is a cruciferous vegetable. What are the nutritional values ??of cabbage? How to choose delicious cabbage and how to preserve it? The encyclopedia of cabbage, complete description below! There are many types of cruciferous vegetables, such as cabbage, cauliflower, Chinese cabbage, etc., all belong to this group. In addition to the anti-cancer effects of isothiocyanates, these vegetables also have different health benefits! Cabbage belongs to the cruciferous family and contains anti-cancer nutrients. Heating can destroy the cell walls of vegetables and release the antioxidants in them. But some vegetables should not be heated! Many cruciferous vegetables are thought to have anti-cancer properties, but their unique anti-cancer powers are destroyed when these vegetables are heated. Canadian nutritionist Leslie Beck pointed out that after cruciferous vegetables are chopped or chewed, the enzymes in the vegetables will convert thioglycosides (ucosinolate) into isothiocyanates, which are the powerful properties of cruciferous vegetables. The secret weapon for anti-cancer effects. However, this enzyme will be destroyed after heating, resulting in reduced conversion of isothiocyanates and a significant decrease in anti-cancer efficacy. There was an experiment conducted by the University of Warwick in the UK. After boiling, steaming, microwaving, and frying four kinds of cruciferous vegetables, the loss of thioglycosides in the vegetables was measured. The results showed that the most nutrients were lost after boiling for 30 minutes, with cauliflower losing 77%, cabbage also losing 65%, and white cauliflower and Brussels sprouts losing 75% and 55% of thioglycosides respectively. Studies have also pointed out that there is minimal difference in nutrient loss after steaming, microwaved or fried. If you are concerned that eating vegetables raw may contain pesticide residues, or you are afraid of the taste of lettuce, you can also choose to cook them in other ways than boiling. Leslie Beck believes that cooking time should be minimized when heating and vegetables should not be exposed to water to retain more nutrients. The book "Properly Washing Vegetables to Get Out of the Shadow of Pesticides" points out that after washing the cauliflower, put it into a pot, pour water until the cauliflower is covered, then heat it over low heat for a few minutes (it does not need to bring the water to a boil), take it out, drain it and eat it. Health Benefits of Cabbage Among the 41 nutritious fruits and vegetables selected by the U.S. Center for Disease Control and Prevention, cabbage ranks second in nutrient density. Chinese cabbage is rich in calcium, iron, manganese, copper, selenium and the trace element "molybdenum", which can inhibit the body's absorption or synthesis of carcinogenic nitrite amines, and is also helpful for anti-aging and stabilizing nerve function. Cabbage ingredient history Production season: Winter and spring are in abundance. Storage period: It can be stored in the refrigerator for 2 months. Nutrients: High in potassium, helpful for people with high blood pressure. It is also rich in vitamin C, vitamin B complex and calcium, which can prevent colds, combat fatigue and improve insomnia. Main producing areas: Changhua, Yunlin, Chiayi, Tainan. If it is high-cold vegetables in summer, they mostly come from Lishan and Nanshan. Common varieties: Shandong cabbage: The largest in size and thickest in fiber. It is often used in dishes such as sauerkraut hot pot and pickled kimchi. Tianjin cabbage: It is slender and cylindrical in shape and has a crisp texture. It is often made into Kaiyang cabbage or processed into dishes such as winter vegetables and duck. Stuffed cabbage: It has the best appearance and the tenderest fiber. It is suitable for braised cabbage and direct stir-frying. How to clean and preserve cabbage. Preserve whole cabbage: It is recommended to wrap it in newspaper and store it in the refrigerator for up to 2 months. Storage after cutting: It is recommended to wrap tightly with plastic wrap and remove the heart of the cabbage. It can be stored in the refrigerator for about 1 week. Preservation after drying: Before eating or pickling, the cabbage can be peeled into pieces and dried in the sun for 2 to 3 days. After drying, the cabbage will be more fresh and sweet. Preservation after pickling: Pickle with salt, vinegar or fermented rice washing water to make kimchi and sauerkraut for long-term storage.

Buy cabbage with confidence. The leaf edges are green. The leaves are tightly closed. The leaf surface is intact, without rot or bruises. The heavier the weight, the better. The bottom is firm. There are many pesticide residues in the outermost leaves, so just peel them off and leave them without use. The leaf stems are white and straight