Cabbage is highly regarded for its many medicinal functions. Greeks and Romans regard it as a panacea. Cabbage has different colors such as green, white and red, and the leaves inside cabbage are slightly whiter than those outside. The weight of cabbage usually ranges from 0.9 to 3 kg, and the diameter ranges from10 to 20 cm. There are about 400 varieties of cabbages, including flowering cabbages, stem cabbages, bare leaves and curly leaves.

Nutritional components of cabbage

Raw cabbage is rich in vitamin C, vitamin B6, folic acid and potassium, and cooked cabbage is also rich in vitamin C, potassium and folic acid. Every100g of raw cabbage contains 93% water, protein has1.2g, carbohydrate has 5.4g, and calorie has100.5kJ.: The moisture content of cooked cabbage is 93.6% per100g, protein has10.0g, carbohydrate has 4.8g, and the heat generated is129.8kJ..

The efficacy of cabbage

Cabbage has the function of preventing cancer, and also has a certain curative effect on gastric ulcer. It is a good product for treating gastric ulcer and can also prevent diarrhea. Cabbage can be used as an antibiotic, which has antibacterial and anti-inflammatory effects, and has certain effects on sore throat, traumatic swelling and pain, mosquito bites and so on. Cabbage can also increase appetite and prevent scurvy.

The practice of cabbage

Cabbage can be eaten raw or cooked, and can also be pickled into kimchi. The pickled cabbage is easy to digest, and it also preserves vitamins and minerals. Raw cabbage can be made into delicious cold salad after chopping or chopping, and the effect is better if it can be put in the refrigerator for 30 minutes before eating. Coleslaw is crispy and low in calories, which is very suitable for people who lose weight.

There are many methods suitable for cooking cabbage: steaming, boiling, frying, stuffing, soup, stew and dry frying. Cabbage is delicious with radish, onion, potato, ham and sausage. When cooking, boil the water first, then add the cabbage. If it is broken, cook for 5 ~ 8 minutes. If it is 1/4 pieces, cook it for10 ~15 minutes. In order to prevent the red cabbage from fading when cooking, it should be cut with a stainless steel knife. If you make a salad, you can add some vinegar.

In addition, there are pests in some cabbages, and only need to soak them in salt water or vinegar water for about 15 minutes to remove them. Cabbage without pests can be simply washed under running water after removing the outer leaves.

Purchase and selection of cabbage

When buying and selecting cabbages, you should choose cabbages that are heavy and strong, with pure color and luster, and without insect bites, spots, yellow leaves and damage.