What are the benefits of cabbage? What is the relationship between Napa cabbage, bok choy, and baby cabbage? Is cabbage with black spots still edible? Experts will answer these questions one by one.
What is the difference between white cabbage and green cabbage?
Chen Chunxiu told reporters that white cabbage has a shorter growth cycle, higher water content, softer leaves, less coarse fiber, and is not easy to store, generally lasting 10-15 days. It is usually available at the end of September and mid-October. The late-maturing cabbage, available around November, has green leaves, a longer growth cycle, thicker and more resilient leaves with more coarse fiber. This greener cabbage is coarser when first eaten, but after storage, the leaves 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 is the relationship between Napa cabbage, bok choy, and baby cabbage?
All three belong to the Brassicaceae family and are rich in vitamins and dietary fiber. Bok choy on the market is a specially cultivated non-heading variety, with more leaves that do not form into a large head like Napa cabbage. Baby cabbage is also a specially cultivated small, heading type of cabbage. It has less coarse fiber and a better texture than Napa cabbage. According to 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 choose a good cabbage? How should it be stored?
When buying cabbage, choose one with a tight head and no black spots on the outer leaves. Pay special attention to the root of the Napa cabbage; if it is soft or rotten, it means it has been stored for too long and should not be bought. After buying, it should be stored in a ventilated place at -1°C to 2°C. It is best to buy and eat it fresh.
Is cabbage with black spots still edible?
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 illness or harm to the human body. In addition, 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, lacking in nutrition?
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 count 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: cabbage leaves, stalks, or the heart?
Theoretically, 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 of the cabbage has a better texture, its nutritional value is lower than that of the leaves because beneficial polyphenols, plant pigments, and other substances are mainly found in the outer leaves. Therefore, do not discard the outer leaves when cooking.
Does chopping cabbage destroy its dietary fiber? How to eat it for better nutrition? The fibrous strands in cabbage, like those in other vegetables, are insoluble fiber, which can increase the volume of food waste and stimulate intestinal peristalsis. Whether these strands are chopped or not is irrelevant to their health benefits. Vitamin C in cabbage is relatively easily lost. Song Xin pointed out that to better preserve the vitamin C in cabbage, it is best to eat it fresh. When processing, wash it before cutting, and try to tear it by hand to reduce the surface area exposed to air. Do not wash it again after cutting, as water-soluble vitamin C can be easily lost through the cut surfaces. When cooking, it is best to use high heat and stir-fry 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. (Image source: Visual China)