About the other nutrients, the level of loss is not as exaggerated as people think, usually in the heating process, at least 70% of the vitamin C is preserved out. For dietary fiber and the like, it's even less of an issue. The key aspect here depends on whether the dish can be made to look more delicious and appetizing. Then there's the challenge of fixing the color, and as mentioned above, the melanin in kale comes from proanthocyanidins. If the water is too much, it will lead to a lot of loss of proanthocyanidins, the conclusion of the color of the dish will become unattractive, the conclusion of the dish will look very difficult to swallow. Fear of the bitter taste and harsh flavor of cabbage, how to make them a little more delicious, there is also a trick, is to cut the cabbage into very thin julienne, and then mixed with condiments, I like to use the sesame sauce to. You'll see that the purple kale tastes completely different.

But be sure to choose fresh cabbage, must be cleaned to ensure that no diarrhea, cold purple kale is best not to heat, clean up shredded or sliced immediately after mixing gazpacho can maintain the original anthocyanins and water-soluble vitamins from damage. However, when it is cold when the elderly to eat mixed cabbage can be moderate blanching, only need to add a seasoning can prevent a lot of damage to proanthocyanidins, but also to maintain a beautiful dark purple color! Cabbage is a cruciferous vegetables and fruits, and cabbage, bush, cauliflower, bok choy, rape seeds are all a family. Cabbage not only contains brightly colored proanthocyanidins, but also with more vitamin C, potassium, dietary fiber, isothiocyanates and other maintenance of cardiovascular disease, cancer prevention chemicals. When you put the cabbage into the pot, you need to pour a tablespoon of white rice vinegar or light white vinegar immediately, and then fish up the cabbage immediately before the water boils again, and then cut it into shreds with a cooked vegetable knife and mix it immediately, so that you can maintain the purple color of proanthocyanidins and more nutrients won't be harmed.

The best way to mix cabbage is to add a little bit of linseed oil or perilla oil, stronger than sesame oil is that these two oils are Ω-3 oleic acid is more rich in the prevention of cardiovascular disease, reduce memory loss, antioxidants to slow down the aging process and cancer prevention are positive active assistance! Proanthocyanidins are classified as antioxidant chemicals, which can protect the body from damage caused by oxygen free radicals, and can also enhance the elasticity of blood vessels and promote blood circulation system software, which is helpful for improving eye sight and maintaining skin. Therefore, it is good to eat ingredients containing proanthocyanidins. Cabbage belongs to the cruciferous vegetables, eaten raw, sometimes feel a little astringent or special flavor, some people eat the way to feel uncomfortable in the stomach, so you can also blanch early drainage, but in the case of the plunge in the water to put some vinegar, in the weak acidic standard, cabbage is not easy to lose color, or become dark purple, the harm is not great. The advantage of eating raw is to achieve a crisp flavor.

The advantage of blanching is that it is more sanitary and safe. In general, the amount of intake and is not large, sometimes raw food is not a problem. Our normal water is generally weakly alkaline, therefore, if the cabbage first nickel water, will be beautiful dark purple into the appetite is not big dark blue. Cabbage with many water-soluble ingredients, such as vitamin C, 26mg per hoq; 0.04mg per hoq of vitamin b21; 0.03mg per hoq of vitamin b22; 0.07mg per hoq of vitamin b26 these, if the water blanch, it is very easy to damage this ingredient, is not conducive to fill the nutrients. Tear off the cabbage piece by piece, cleaned and mixed with coleslaw can be, convenient and nutrients, do not need water blanching.