How to wash cabbage

Cabbage is a popular food with rich nutritional value. Cabbage is high in water and low in calories. It is rich in nutrients such as potassium, folic acid, vitamin U, etc. Eating more cabbage has a positive effect on human health. However, before cooking the cabbage, be sure to wash it thoroughly to avoid any pesticide residue on the vegetable. So, how do you wash cabbage cleanly?

1. How to wash cabbage

There are three steps to cleaning cabbage: the first is to remove the outer leaves. The outermost leaves of cabbage are most likely to have pesticide residues, so it is best to pick out the outer leaves before washing. The second is to remove the stem. The stem is also the most likely place for pesticide residues, so the stem must be removed before cleaning. The third is to wash with running water. It is best to soak it in water for 30 to 40 minutes, then rinse it twice with running warm water.

The outer leaves of cabbage are most likely to have pesticide residues, so try not to choose leaves with obvious pesticide spots on the surface. The drug spots are mostly blue-green or yellow and are easy to identify. After a wind disaster or flood, try not to buy cabbage, because many nutrients are lost after being washed by strong winds and heavy rains, and the leaves of cabbage that have been soaked in a lot of rainwater are no longer fresh.

2. Suitable for people

It is edible for general population.

1. It is especially suitable for patients with arteriosclerosis, gallstones, obese patients, pregnant women and people with gastrointestinal ulcers.

2. However, patients with itchy skin diseases and eye congestion should avoid eating it. Cabbage contains a lot of crude fiber and is hard in texture, so people with weak spleen and stomach, diarrhea, and children with weak spleen should not eat too much. In addition, it should not be eaten after abdominal and thoracic surgery, when gastrointestinal ulcers and bleeding are particularly severe, or when there is diarrhea or liver disease.

3. Nutritional value of cabbage

1. Cabbage has a high water content (about 90%) and low calories. However, the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are advised to use low-calorie seasonings to make salads.

2. Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations. Therefore, pregnant women and anemia patients should eat more cabbage.

Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations.

3. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folate, which is an advantage of brassica vegetables. Cabbage is rich in vitamin C, vitamin E, β-carotene, etc., and its total vitamin content is three times that of tomatoes.

4. Rich in vitamin U. Cabbage is rich in vitamin U, which has a good therapeutic effect on gastric ulcers and can accelerate wound healing. It is an effective food for patients with gastric ulcers.