Cabbage high vitamins should not cook too long
Core Tip: Chinese Cabbage, this seemingly insignificant vegetable, in fact, contains more minerals and vitamins. Cabbage is not like Chinese cabbage can be stuffed and raw salad can be mixed, can only be eaten after cooking. Whether it is cooking or cooking soup, Chinese cabbage should not be cooked too long, so as to avoid excessive loss of vitamins.
Cabbage in the high content of cellulose, in addition to rich in water (water content in cabbage up to 90% or more), dry season to eat it, can help defecation. In addition, Chinese cabbage is also rich in vitamin C and calcium, phosphorus and potassium. Chinese medicine believes that Chinese cabbage is slightly sweet and cold, and it has the effects of raising stomach and producing fluid, eliminating irritability and thirst, diuretic laxative, and clearing heat and detoxifying. Combining these qualities, it can be seen that Chinese cabbage is a very suitable vegetable for consumption at the moment.
Recently, the popular doll dish is called “micro cabbage†because it resembles a “simulation miniature†of Chinese cabbage. From the point of view of nutritional value, the baby food is comparable to Chinese cabbage. Its uniqueness lies in its sweet taste, and it looks delicate and lovely. Because the baby food is not more prominent than the Chinese cabbage, the price is much more expensive. Therefore, if the two vegetables are compared, it is clear that the Chinese cabbage has a higher price/performance ratio.
Speaking of Chinese cabbage, this seemingly insignificant vegetable, in fact, contains rich minerals and vitamins. It is rich in calcium, iron, phosphorus, carotene and vitamin B, especially the content of carotene. It can reach 74 times of Chinese cabbage. Carotene is not only eye-catching, it is good for improving immunity and preventing colds. If you want to compare the nutritional value of the three vegetables, you can say that cabbage is slightly better.
The only regret is that Chinese cabbage can not only be used as a stuffing but also can be mixed with raw food. It can only be eaten after cooking. Whether it is cooking or cooking soup, Chinese cabbage should not be cooked too long, so as to avoid excessive loss of vitamins.
Chinese cabbage is a high-vitamin vegetable. If you want to keep your nutrition, then do not cook for too long.
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