It’s edible. Flowering also means that the purple cabbage you bought is extremely nutritious.

If you have chronic diseases, don’t eat the flowers, eat the leaves!

Purple cabbage is also called purple cabbage. Its leaves are purple-red, with wax powder on the leaf surface, and the leaf bulb is nearly round. Rich in nutrients, especially rich in vitamins C, V and more vitamins E and B complex. Each 100 g edible portion contains 1.4 g of protein, 0.1 g of fat, 3.3 g of sugar, 57 mg of calcium, 42 mg of phosphorus, and 0.7 mg of iron. It is used for stir-frying, cooking, salad dressing, and color matching, and has a special aroma and flavor. It can be cut in half, blanched and served on a plate with sauce; Europeans often cut it into shreds and mix it with salad dressing.

Cabbage originated from the Mediterranean coast of Europe to the North Sea and has been cultivated for thousands of years. The earliest record in my country is "An Illustrated Study of Plant Names" (1827), which was called "Huizi cabbage" at that time. It is estimated that its introduction route was the "Silk Road", and later from the northwest to North China, about before the 19th century. As for purple cabbage, it was introduced to our country even shorter, estimated to be less than 100 years.

(2) Nutrition and consumption

Purple cabbage is rich in nutrients. According to measurements, every 100 grams of fresh vegetables contains 0.11 mg of carotene, 0.04 mg of vitamin B10.04 mg of vitamin B2 and 0.04 mg of vitamin B2. mg, vitamin C 39 mg, niacin 0.3 mg, carbohydrate 4, protein 1.3%, fat 0.3, crude fiber 0.9%, calcium 100 mg, phosphorus 56 mg, iron 1.9 mg.

Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat raw food. If you want to stir-fry, use high heat and heavy oil, stir-fry and then start the pot quickly.

Purple cabbage with chestnut rice

Ingredients: Ingredients:

Main ingredients: 150 grams of purple cabbage, 50 grams of canned sweet corn. Accessories: 10 grams of salad oil, 5 grams of sugar, 3 grams of vinegar, 2 grams of refined salt, 0.5 grams of MSG.

Preparation method: (1) Wash the purple cabbage and cut into shreds; blanch the sweet corn in boiling water, remove and drain.

(2) Heat the pot, add salad oil, add purple cabbage and stir-fry, then add sugar, vinegar, refined salt, MSG and stir-fry briefly, remove from the pot and put it on a plate, wait for the vegetables to cool, add the sweet corn Stir in and serve.

Features: Cabbage is crunchy, sweet and sour and appetizing

Sweet and sour purple cabbage

Ingredients: 500 grams of purple cabbage, 10 grams of ginger, 3 dried chili peppers.

Add appropriate amounts of vegetable oil, refined salt, white sugar, and white vinegar for seasoning.

Preparation method

(1) Remove the old leaves from purple cabbage, cut off the roots and wash them, cut them into strips about 4 cm long and 3 cm wide, add a little refined salt Mix and marinate for 2 hours, then gently squeeze out the water and drain into a basin.

(2) Remove the seeds from the dry red pepper, wash and cut into thin strips. Shred the ginger.

(3) Mix salt, sugar, and vinegar into a marinade that suits your taste, pour it into the cabbage, and put some shredded ginger on top of the cabbage.

(4) Add 15 grams of vegetable oil to the wok. After it is cooked, lower the temperature to 40% heat. Add shredded chili peppers to bring out the fragrance. Remove the chili peppers and discard them.

(5) Then pour the purple cabbage and shredded ginger into the hot oil pan, stir-fry for a while, and then serve.

Features: red and white, spicy, sour, sweet and crispy.