Cabbage is a crisp and well-hydrated vegetable that goes well with a variety of ingredients. It is rich in vitamins and minerals, especially vitamin C, which is higher than lemons. In addition, bok choy is also rich in dietary fiber, which helps to promote digestion and maintain intestinal health. In winter, you can use cabbage to stew soup or eat in a hot pot to give people a warm feeling. And cold cabbage is also a refreshing and appetizing dish.
In addition to the common cooking methods, cabbage can also be used to make some specialty dishes. For example, vinegared cabbage is a dish with a sour taste. You only need to cut the cabbage into slices, add an appropriate amount of light soy sauce, salt, soy sauce, sugar and other seasonings, and then stir-fry to complete a delicious vinegared cabbage. In addition, cabbage stewed tofu is also a home-cooked dish, which is simple to make and has a rich taste. Put the cabbage and tofu together in a pot, add an appropriate amount of salt, light soy sauce and pepper, and simmer for a while in hot water to enjoy a bowl of delicious cabbage stewed tofu.
Despite the many benefits of cabbage, there are some taboos to be aware of when eating it. In particular, some ingredients may reduce the nutritional value of cabbage and even have a negative impact on health.
1. It should not be eaten with mangosteen
Mangosteen contains a substance that reacts with the vitamin C in cabbage, thereby reducing the nutritional value of vitamin C. Therefore, it is best to avoid consuming bok choy and mangosteen at the same time.
2. It should not be eaten with cucumbers
Cucumbers contain a decomposition enzyme that destroys vitamin C in cabbage. Therefore, it is advisable to eat cabbage after eating cucumbers to avoid nutrient loss.
3. It should not be eaten with rabbit meat
The high-quality protein in rabbit meat reacts with certain components in cabbage, reducing the nutritional value of both. Therefore, it is best to avoid eating cabbage and rabbit meat together at the same meal.
4. It should not be eaten with egg whites
The zinc in egg whites accelerates the rate of vitamin C oxidation in cabbage, thereby reducing the nutritional value of cabbage. Therefore, it is better not to eat egg whites and cabbage together.
When cooking cabbage, it is very important to master the proper heat. High-heat cooking preserves the tender green color of cabbage while reducing the loss of vitamin C.
When making vinegared cabbage, stir-frying it over high heat can keep the color of the cabbage bright and reduce the loss of vitamin C. When simmering cabbage, you can add an appropriate amount of hot water, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes. This allows the cabbage to fully absorb the flavor of the soup while maintaining its tender texture.
As a common vegetable, cabbage has rich nutritional value and a variety of cooking methods. We need to pay attention to some contraindications when eating to avoid nutritional loss and health effects. In addition, high-temperature cooking can preserve the color and taste of cabbage, reducing the loss of nutrients. Let us pay more attention to the combination of diet and cooking methods in our daily life, make full use of the nutritional value of cabbage, and add a delicious and nourishing taste to a healthy life.
Summary: As a common vegetable, cabbage has rich nutritional value and a variety of cooking methods. We need to pay attention to some contraindications when eating to avoid nutritional loss and health effects. In addition, high-temperature cooking can preserve the color and taste of cabbage, reducing the loss of nutrients. Let us pay more attention to the combination of diet and cooking methods in our daily life, make full use of the nutritional value of cabbage, and add a delicious and nourishing taste to a healthy life.
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