The difference between kohlrabi and cabbage

In the Northeast region, cabbage, also known as kohlrabi, is a common vegetable in the Northeast in winter, especially in the past when supplies were scarce. Chinese cabbage and kohlrabi are the most common vegetables on the table in the Northeast in winter. In other words, kohlrabi and cabbage are different names for the same variety. Cabbage has a relatively high nutritional value and is rich in minerals and vitamins. It also has a good conditioning effect on the body and has a bactericidal effect.

Cabbage Introduction

Cabbage is a plant of the Cruciferae family and the genus Brassica, and is a variety of cabbage. It is also known as cabbage, foreign cabbage, white cabbage, round cabbage, lotus white, etc. Biennial herb, covered with powdery frost. The short, sturdy annual stems are fleshy, unbranched, green or gray-green. There are many basal leaves, which are thick and wrapped in layers to form a sphere. They are oblate, 10-30 cm or larger in diameter, and milky white or light green. They originated from the Mediterranean coast and were introduced to China in the 16th century. Cabbage is cold-resistant, disease-resistant, strongly adaptable, easy to store and transport, has high yield and good quality. It is widely cultivated throughout China and is one of the main vegetables in spring, summer and autumn in Northeast, Northwest and North China.

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 best to use low-calorie seasonings for salads.

2. 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.

The edible effects of cabbage

1. Sterilization

Fresh cabbage has bactericidal and anti-inflammatory effects. When you have a sore throat, swelling and pain due to trauma, stomachache, or toothache, you can drink the cabbage juice or apply it to the affected area.

2. Anti-cancer

In terms of protecting the life indicators of cancer patients, cabbage ranks fifth among anti-cancer vegetables, which is quite prominent.

3. Improves Digestion

Eating more cabbage can increase appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for patients with diabetes and obesity.

4. Enhance the body's immune function

It can enhance human immunity and prevent colds.