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Which one is more nutritious, "green leaf cabbage" or "yellow leaf cabbage"?

Chinese cabbage is a seasonal vegetable in the north. Because it is cheap, delicious and has a long storage time, many friends will accidentally buy more when going to the vegetable market and take it home to eat slowly. But if you choose poorly, you will be disappointed.

How to choose Chinese cabbage?

Look at the appearance: Whether it is yellow leaf or green leaf cabbage, we must choose fresh cabbage. First, let’s check whether the leaves are tender and tender. Don’t have dry leaves. It doesn’t matter if there are a few insect eyes. , the vegetable leaves are tender and thin; the quality of the vegetable leaves that feel firm when you press them is better; look at the cabbage roots, fresh cabbage roots are tender, plump and white in color. If the roots turn yellow, either because they have been stored for a long time or if there are any preservatives on them, and the roots look a little shriveled, don't buy such cabbage.

Weigh:

Take 2 cabbages of the same size and weigh them in your hands to see which one is heavier. The heavier cabbage of the same size is the cabbage that is relatively fresh, has more moisture, and tastes crisper and tenderer. However, some vegetable merchants will sprinkle water on the cabbage to keep the cabbage fresh and good-looking. Try not to store the cabbage sprinkled with water. There is no problem in eating it on the same day.

What is the difference between green leaf and yellow leaf cabbage?

The biggest difference between these two is the taste. Yellow-leaf cabbage has a short growth cycle, high water content, and fine fiber. This kind of cabbage is suitable for stir-frying or hot pot. In short, it is a relatively short-term way to eat it, and it can also be eaten cold. For example, the "baby cabbage" among yellow-leaf cabbage is often used in hot pot. It tastes crisp and sweet without the unpalatable "white tendons".

Green leafy cabbage takes a long time to grow, and there are thick "white tendons" in the cabbage. If it is fried, it will be unpalatable, and the fiber inside is not easy to chew. This kind of cabbage has less water and is used for making stuffings and stewed cabbage. It takes a long time and you don’t have to worry about it being cooked.

You can choose cabbage of different colors according to your own eating style. However, please be careful not to buy products with spots, especially if the spots cannot be washed away.

If you like my attention, I share ingredients selection skills and food recipes every day. Will you buy a few more cabbages to eat in winter? Comments, likes, reposts, and collections are welcome. Thank you for reading, see you tomorrow.