Which part of cabbage does cabbage eat

The edible parts of Chinese cabbage are mainly the leaves and petioles, with slight differences in taste and nutritional value among different parts.

1. Leaves

Cabbage leaves have a soft texture and are rich in vitamin C, folate, and dietary fiber. The outer leaves have a darker color and contain more carotenoids and antioxidants, making them suitable for quick frying or making soup; The inner tender leaves have sufficient moisture and are suitable for cold dishes or hot pot. The glucosinolates in the leaves are converted into isothiocyanates with anti-cancer properties during chewing.

II. Petiole

Cabbage petioles, also known as vegetable stems, are rich in potassium and crude fiber, with a crisp and refreshing taste. Thicker petioles are suitable for cutting and stir frying or pickling, while the white petioles near the roots have a higher sweetness. The dietary fiber in the petiole helps promote gastrointestinal peristalsis, but for those with weak digestive function, it is recommended to cook thoroughly before consumption.

Thirdly, the tender yellow heart of cabbage, which is not fully unfolded, is the freshest and most tender part of cabbage, containing a high concentration of free amino acids and soluble sugars. Cabbage can be directly stir fried or blanched to retain its sweet and refreshing taste. This part contains a lot of plant growth hormone, and infants and young children should consume it in moderation.

Fourth, Root

The main root of Chinese cabbage is usually not edible, but the shortened stem near the junction of the rhizome can be consumed. This part contains a lot of starch and polysaccharides, which are retained during the production of Korean kimchi. The root tissue is relatively hard and needs to be thoroughly pickled or stewed for a long time to soften.

V. Seed Sprouts

The tender sprouts that grow from Chinese cabbage seeds can be eaten as sprouts, containing rich glucosinolates and vitamin K. Sprouts have a spicy flavor and are suitable for salad side dishes or sandwich fillings. During the germination process, a large amount of hydrolytic enzymes are produced, which helps to improve protein utilization efficiency.

When choosing cabbage, it is recommended to choose individuals with dense leaves and white and full petioles. The outer layer of old leaves may have more pesticide residues, so they should be thoroughly cleaned before consumption. Cabbage contains a small amount of thyroid enlargement causing substances, and individuals with abnormal thyroid function should not consume large amounts of raw food. Different parts can be paired for consumption, such as adding chopped leaf stems to soup to enhance the texture, or mixing tender leaves and sprouts to enhance the flavor when cold mixed. When storing, it is recommended to wrap the roots with plastic wrap and place them vertically downwards to delay water loss.