Introduction: In winter, Chinese cabbage is the most commonly consumed vegetable. There is an old saying, "A hundred vegetables are not as good as cabbage," which shows the high regard people have for its nutritional value. While cabbage is both medicinal and edible, the following points should be noted when consuming it.
For more delicious ways to prepare cabbage, we recommend the Meitian Special Feature: Winter Vegetarian Nourishment - A Hundred Vegetables Are Not as Good as Cabbage
1. The "Compendium of Materia Medica Supplement" states: "Its nature is slippery and laxative; those with dysentery should not use it." Chinese cabbage is rich in fiber, which has a laxative effect. Therefore, people with loose stools or cold dysentery should consume it with caution.
2. Chinese cabbage is cool in nature. People with deficient Qi and a cold stomach should avoid eating too much of it, especially cold preparations.
3. It is advisable for those with wind-cold invading the lungs or a cold-type cough to avoid eating it.
4. Leftover cooked cabbage and improperly pickled cabbage should not be eaten, as both can produce nitrites, which are carcinogenic.
5. When blanching Chinese cabbage in boiling water, the time should not be too long. The optimal time is 20-30 seconds; otherwise, it will become too soft and mushy, affecting its texture and taste.
6. It is not advisable to squeeze out the juice after blanching for use as a filling, as this would lead to a significant loss of nutrients.
7. Do not eat the cabbage heart without washing it. Many people believe that the innermost part of the cabbage, after peeling off layer after layer, is clean and does not need washing. In fact, it takes 2-3 months for cabbage to grow and form a head. During this period, it is fertilized and treated for pests multiple times. Coupled with air pollution, bacteria are already present. Therefore, the cabbage heart must be thoroughly cleaned before consumption.
8. Do not wrap Chinese cabbage in newspaper. The ink on newspapers contains toxic heavy metals such as lead, chromium, cadmium, and mercury, as well as carcinogens like polychlorinated biphenyls (PCBs). These can contaminate the cabbage, causing people to become victims of the ink.
9. Chinese cabbage should not be cooked or served in copper utensils, as this can destroy the ascorbic acid (Vitamin C) it contains, reducing its nutritional value.
10. Rotten Chinese cabbage should not be eaten. During the process of rotting, cabbage produces toxins. The nitrites (converted from nitrates) it produces can cause hemoglobin in the blood to lose its ability to carry oxygen, leading to severe hypoxia in the human body. This can result in dizziness, nausea, vomiting, abdominal distension, a rapid heartbeat, and cyanosis (bluish skin). In severe cases, it can lead to convulsions, coma, and even be life-threatening. If this occurs, one should seek immediate medical attention to ensure life safety.