SmallChinese cabbageis what we often see as oil vegetable, also known asgreen vegetable..Though not as crisp and refreshing aslarge Chinese cabbage,and cannot be eaten raw like the latter, it is rich in nutrients,being one of the vegetables with the highest content of vitamins and minerals.|Cooking small Chinese cabbage either withtofuor stir-fried can make a tasty dish. However, when making dishes,it should not be fried or boiled for too long to avoid nutrient loss.

Stir-fried small Chinese cabbage

Ingredients: small Chinese cabbage, oyster sauce, salt, garlic.|Method:1. Clean the small Chinese cabbage and drain the water.

2. Add oil to the pan and sauté the garlic until fragrant.

3. Pour in the small Chinese cabbage and stir-fry.

4. Stir-fry over high heat, adding oyster sauce and salt.

5. Remove from the stove.

Apricot

button mushroom

stir-fried small Chinese cabbage

Ingredients: apricot button mushrooms, small Chinese cabbage.

|Method:1. Wash the apricot button mushrooms and slice them.2. Clean the small Chinese cabbage, drain the water, and chop the spring onions and garlic.

3. Boil the apricot button mushrooms in boiling water for 3-5 minutes, then squeeze out the excess moisture and set aside.

4. Heat oil in a pan, add the chopped spring onions and garlic to sauté until fragrant.

5. Add the small Chinese cabbage and stir-fry, then season with salt before removing from heat.

|Note:

Small Chinese cabbage should not be stir-fried for too long to avoid nutrient loss.

Benefits of small Chinese cabbage

Small Chinese cabbage is what we often see as oil vegetable, also known as green vegetable.

It is rich in minerals and vitamins, its nutritional value even surpasses that of large Chinese cabbage.

Let's look at its other benefits.

1. Maintains

blood

vessel elasticity.Small Chinese cabbage contains a lot of dietary fiber which, when combined with fat in the body, can prevent the formation of blood plasma cholesterol, promoting the metabolism of cholesterol into bile acids for excretion to reduce the formation of arterialplaque,

thus maintaining vessel elasticity.2. Delays aging.Small Chinese cabbage contains a large amount of beta-carotene more than beans, tomatoes, and melons, as well as abundant vitamin C.

After eating small Chinese cabbage, these nutrients can promote the metabolism of skin cells, prevent roughness and pigment deposition, making the skin bright and delaying aging.3. Anti-cancer.The vitamin C in cabbages forms a " " (transparency acid inhibiting substance) in the body, which has anti-cancer effects by causing cancer cells to lose vitality.

4. Relieves mental tension.

Small Chinese cabbage contains vitamins B, B6, and pantothenic acid that can relieve mental stress; eating more helps maintain a calm state of mind.Note:Unlike large Chinese cabbage, small Chinese cabbage cannot be eaten raw; when making dishes with small Chinese cabbage, frying or boiling time should not be too long to avoid nutrient loss.People with weak spleen and stomach should not eat too much small Chinese cabbage.

Difference between small Chinese cabbage and large Chinese cabbage

Small Chinese cabbage and large Chinese cabbage are both nutritious vegetables belonging to the cruciferous family, containing rich vitamins, dietary fiber, and antioxidant substances that can enhance resistance and detoxification.

Which one has higher nutritional value?

What is the difference between them?

1. Cooking method.Large Chinese cabbage can be eaten raw while small Chinese cabbage needs to be cooked before eating.

2.

Beta-carotene.The beta-carotene in small Chinese cabbage is highest.Small Chinese cabbage is one of the vegetables with the highest content of vitamins and minerals, where the beta-carotene content is clearly higher than that of large Chinese cabbage.

Beta-carotene helps enhance immunity, prevent colds, and benefit eyesight.

At the same time, small Chinese cabbage has a higher calcium, iron, and zinc content than large Chinese cabbage.

3. Vitamin C.Large Chinese cabbage contains the highest vitamin C.While from a nutritional perspective, large Chinese cabbage is not necessarily superior to small Chinese cabbage, it has more water and better texture with various cooking methods, making it a common dish on family tables.

Regularly eating large Chinese cabbage can help relieve constipation and aid digestion. Large Chinese cabbage's vitamin C content is higher than that of small Chinese cabbage; regular consumption also has skincare effects.Can pregnant women eat small Chinese cabbage?Pregnant women can eat small Chinese cabbage.Small Chinese cabbage has a high calcium content, making it suitable for expectant mothers.

In addition, small Chinese cabbage contains vitamin B1, vitamin B6, pantothenic acid, etc., which help relieve mental tension. Pregnant women who consume small Chinese cabbage can alleviate anxiety during pregnancy and maintain calmness.

Small Chinese cabbage's beta-carotene is highest.Small Chinese cabbage is one of the vegetables with the highest content of vitamins and minerals, where the beta-carotene content is significantly higher than that of large Chinese cabbage.Beta-carotene helps enhance immunity, prevent colds, and benefit eyesight.

Pregnant women's small Chinese cabbage cooking method

Stir-fried small Chinese cabbageIngredients: small Chinese cabbage, oyster sauce, salt, garlic.|Method:

1. Clean the small Chinese cabbage and drain the water.2. Add oil to the pan and sauté the garlic until fragrant.3. Pour in the small Chinese cabbage and stir-fry.

4. Stir-fry over high heat, adding oyster sauce and salt.

5. Remove from the stove.

Ingredients: Chinese cabbage, oyster sauce, salt, garlic.

Preparation:

1 Wash the Chinese cabbage and drain the water.

2 Add oil to a pot and fry the garlic until fragrant.

3 Put the Chinese cabbage into the pot and stir-fry.

4 Stir-fry over high heat, adding oyster sauce and salt.

5 Remove from stove.