For many people, Napa cabbage is their staple vegetable in winter. It is light, delicious, tasty, versatile in cooking methods, and can be mixed with various ingredients, making it a perennial favorite. However, there are still many questions people have about this vegetable.
What's the difference between white cabbage and green cabbage?
Chen Chunxiu told reporters that the white-colored cabbage has a shorter growth period, higher water content, a softer texture, and less coarse fiber. It doesn't store well and can generally be kept for 10-15 days. It is available from the end of September to mid-October. The late-maturing cabbage, available around November, has green leaves, a longer growth period, thicker and more resilient leaf blades, and more coarse fiber. This greener cabbage is coarser when first eaten, but after storage, the leaf blades become tender and the taste sweeter. It is suitable for long-term storage and can generally be kept until around February of the following year.
What's the relationship between Napa cabbage, bok choy, and baby cabbage?
All three belong to the cruciferous family and are rich in vitamins and dietary fiber. The bok choy found in the market is a specially cultivated non-heading variety (referring to the leaf-wrapping form) with more leaves that won't grow into a large Napa cabbage. Baby cabbage is also a specially cultivated small, heading variety of cabbage. It has less coarse fiber and a better texture than Napa cabbage. According to data from the "China Food Composition Table," bok choy has higher levels of carotene, calcium, magnesium, and zinc than Napa cabbage, but lower levels of vitamin B1 and vitamin C. Carotene helps boost the human immune system and is beneficial for the eyes.
How to pick a good cabbage? How should it be stored?
When buying cabbage, choose one with a tightly wrapped heart and no black spots on the outer leaves. Pay close attention to the root of the Napa cabbage; if it is soft and rotten, it means it has been stored for too long and should not be bought. After buying it, it should be stored in a ventilated place at -1°C to 2°C. It is best to buy and eat it fresh.
Can cabbage with black spots still be eaten?
Zhang Fenglan pointed out that if there are not many black spots on the cabbage stalk, it might be a physiological disorder caused by excessive use of nitrogen fertilizer during cultivation. There are currently no reports of eating cabbage with black spots causing adverse effects or harm to the human body. Additionally, if the cabbage is infested by aphids, it may leave a black, powdery substance on the leaves, which is aphid secretion. This can be washed off before consumption and will not have an adverse effect on the human body. However, if large black spots or rot appear on the cabbage, it may be due to "black spot disease" or "soft rot" during storage, and it should not be eaten.
Is Napa cabbage, one of the cheapest vegetables, not very nutritious?
Song Xin pointed out that the nutritional value of Napa cabbage should not be underestimated. Its vitamin C content is higher than that of apples and pears, on par with citrus fruits, and its calorie content is much lower. The fiber in Napa cabbage can promote intestinal peristalsis, aid digestion, and prevent constipation. Regular consumption of Napa cabbage is as effective as bananas for supplementing potassium and is also very beneficial for maintaining the balance of acidic and alkaline elements in food.
Which is more nutritious: the cabbage leaves, the stalks, or the heart?
Theoretically, the cabbage leaves are more nutritious than the stalks. However, the stalks have higher water content and coarse fiber, which helps with hydration and preventing constipation. Although the heart has a better texture, its nutritional value is lower than that of the leaves because beneficial polyphenols, plant pigments, etc., are mainly found in the leaves and peels of fruits and vegetables. Therefore, do not discard the outer leaves when cooking.
Does chopping cabbage destroy its dietary fiber? How can it be eaten for better nutrition?
The vegetable fibers in cabbage, like the veins, are insoluble fiber, which can increase the volume of food residue and stimulate intestinal peristalsis. Whether the veins are chopped or not is unrelated to their health benefits. The vitamin C in cabbage is relatively easily lost. Song Xin pointed out that to better preserve the vitamin C in Napa cabbage, it is best to eat it fresh. When processing, wash it before cutting, and try to tear it by hand to reduce the cut surface exposed to the air. Do not wash it with water after cutting, as water-soluble vitamin C can be easily lost through the cut surfaces. When cooking, it is best to stir-fry over high heat quickly, quickly passing through the 60°C to 90°C range where vitamin C is most easily destroyed. Adding vinegar during cooking can also help protect it.