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Fresh green cabbage (English name: cabbage originally means head. In Greek mythology, cabbage is said to be the sweat on the head of Zeus, the main god. It is one of the oldest vegetables.), Its scientific name is cabbage, a common vegetable. About 90% of the ingredients are water, rich in vitamin C, ranking third among the best foods recommended by the World Health Organization.
Shopping Skills
1. Look at the appearance: high-quality cabbages should be firm, tightly wrapped, crisp and tender in texture. It is better not to buy cabbages with insect bites, yellow leaves, cracking and decay. As the fresh cabbage in spring is generally thin and loose, you should try to choose the watery and soft one.
2. Weighing: The tightly packed and solid cabbage should feel heavy when put on the hand.
3. Color: Cabbage with green and shiny leaves generally tastes better, while those with white leaves taste slightly worse.
3. Pressing surface: press the surface of cabbage gently with your thumb, and the cabbage with slight depression has better quality.
5. Look at the cut: Pick up the cabbage and see if the cut of the root is wet. If the cut is too dry, it is not fresh enough.
