The most common vegetable in winter is Chinese cabbage, but many people think it's not delicious no matter how it's cooked, and they never eat it except for making dumplings. However, winter vegetable "Chinese cabbage" is actually very beneficial to the body, and it's good to eat more white foods in winter. Let's take a look at the benefits of eating Chinese cabbage in winter!
Chinese cabbage is rich in vitamin C. Eating more Chinese cabbage, especially in the dry winter, helps improve the body's resistance. The nutritional value of Chinese cabbage is very high. It is rich in dietary fiber, which can moisten the intestines, detoxify, stimulate intestinal peristalsis, promote bowel movements, and has a good effect on preventing colon cancer. Chinese cabbage is rich in potassium, and eating it regularly has a good preventive effect on hypertension. Chinese cabbage has a high water content, and eating it frequently in the cold and dry winter can have a good effect on skin care and beauty. The calcium content of Chinese cabbage is also very rich, with 29 mg per 100 grams.
In addition, Chinese cabbage also contains other nutrients such as vitamin B1, vitamin B2, magnesium, and iron, which are all helpful for nourishing the body.
Chinese Cabbage and Vermicelli Stewed Beef
Things to avoid when eating Chinese cabbage
Do not cook or serve in copper utensils
Copper utensils will destroy the ascorbic acid it contains, reducing its nutritional value.
Don't eat the cabbage heart without washing it
Many people think that the heart of the Chinese cabbage, after peeling layer by layer, is very clean and doesn't need to be washed. In fact, it takes 2-3 months for Chinese cabbage to grow from planting to heading. During this period, it needs to be fertilized and sprayed with insecticides multiple times, and coupled with air pollution, bacteria are already present. Therefore, the heart of Chinese cabbage must be washed clean before eating.
Related reading: A collection of recipes for the benefits of Chinese cabbage
The blanching time should not be too long
The blanching time of Chinese cabbage in boiling water should not be too long. The best time is 20-30 seconds, otherwise it will be too soft and mushy, and won't taste good.
Do not squeeze out the juice after blanching to make a filling
Some people like to squeeze the juice out of blanched Chinese cabbage, which will cause a large loss of nutrients.
Don't wrap Chinese cabbage in newspaper
Wrapping Chinese cabbage in newspaper, the ink on the newspaper contains toxic heavy metal elements such as lead, chromium, cadmium, mercury, and carcinogens such as polychlorinated biphenyls, which will contaminate the cabbage and make people victims of the ink.
Rotten Chinese cabbage should not be eaten
In the process of rotting, Chinese cabbage produces toxins. The resulting nitrite (converted from nitrate) can cause hemoglobin in the blood to lose its oxygen-carrying capacity, causing severe hypoxia in the human body, with symptoms such as dizziness, nausea, vomiting, abdominal distension, rapid heartbeat, and cyanosis of the whole body. In severe cases, convulsions, coma, and even life-threatening situations can occur. If this happens, you should go to the hospital immediately for treatment to ensure life safety.
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