Chinese cabbage is high in vitamins and should not be cooked for too long
Core tip: Chinese cabbage, this seemingly unremarkable vegetable, is actually quite rich in minerals and vitamins. Unlike napa cabbage, which can be used as a filling or eaten raw in a salad, Chinese cabbage must be cooked before consumption. Whether stir-fried or made into soup, Chinese cabbage should not be cooked for too long to avoid excessive loss of vitamins.
Napa cabbage has a high fiber content and is rich in water (the water content in napa cabbage is over 90%), making it ideal for helping to moisten the intestines and promote bowel movements during dry seasons. Additionally, napa cabbage is rich in vitamin C, as well as calcium, phosphorus, and potassium. Traditional Chinese medicine considers napa cabbage to be slightly cold and sweet, with effects such as nourishing the stomach, promoting fluid production, relieving vexation and thirst, promoting urination and bowel movements, and clearing heat and detoxifying. Considering these characteristics, napa cabbage is a very suitable vegetable for current consumption.
The recently popular baby cabbage, due to its resemblance to a "miniature version" of napa cabbage, is sometimes called "mini napa cabbage". In terms of nutritional value, baby cabbage is on par with napa cabbage. Its unique feature lies in its sweet taste and delicate, cute appearance. Since baby cabbage is not nutritionally superior to napa cabbage but is significantly more expensive, if comparing the two, napa cabbage clearly offers a better value for money.
Speaking of Chinese cabbage, this seemingly unremarkable vegetable is actually quite rich in minerals and vitamins. It is rich in calcium, iron, phosphorus, carotene, and B vitamins. Its carotene content, in particular, can be as high as 74 times that of napa cabbage. Carotene not only benefits the eyesight but is also very helpful for improving human immunity and preventing colds. If one must compare the nutritional value of these three vegetables, it can be said that Chinese cabbage has a slight edge.
The only drawback is that unlike napa cabbage, which can be used as a filling or eaten raw in a salad, Chinese cabbage must be cooked before consumption. Whether stir-fried or made into soup, Chinese cabbage should not be cooked for too long to avoid excessive loss of vitamins.