Is it okay to eat Chinese cabbage? What is the most nutritious way to eat Chinese cabbage?

　　Chinese cabbage is rich in nutrients. In addition to vitamin C, calcium, phosphorus, and iron, it also contains a certain amount of protein, fat, sugar, and vitamin B2. Regular consumption of Chinese cabbage is beneficial to preventing senile arteriosclerosis and cardiovascular disease. disease There are great benefits. The vitamin C in Chinese cabbage also has a certain therapeutic effect on gastric and duodenal ulcers. So how to eat cabbage to be nutritious?

　　1. Wash first and then cut

　　Generally, vegetables are washed and cut before cooking to ensure that nutrients are not lost, and the same is true when cooking Chinese cabbage. Since the vitamin C and other nutrients in Chinese cabbage are easily soluble in water, these nutrients will be easily lost if you wash them after cutting.

　　2. Add vinegar to cooking

　　When cooking Chinese cabbage, it is necessary to add some vinegar appropriately, both in terms of taste and nutritional value. Vinegar can decompose the calcium, phosphorus, and iron elements in Chinese cabbage, which is beneficial to the body's absorption. Vinegar can also coagulate the protein in Chinese cabbage to prevent it from spilling and being lost.

　　3. Blanch with boiling water

　　When people cook Chinese cabbage, they sometimes blanch it in hot water, and sometimes they don't. Researchers have found that when cooking Chinese cabbage, blanch it in boiling water is very beneficial to protecting the vitamin C in it. If you are using hot water to scald, it is best to use boiling water. Because Chinese cabbage can produce an oxidase when heated, which has a strong destructive effect on vitamin C. This oxidase is most active at a temperature of 65°C and is destroyed at 85°C. Therefore, when scalding Chinese cabbage with hot water, you must use boiling water, not warm water. Only in this way can the vitamin C in Chinese cabbage be protected from destruction. The vitamin C in Chinese cabbage is relatively stable, but don't boil the cabbage for too long. The vinegar can be added later.