Why can't rotten cabbage be eaten indiscriminately?

Because the leaves of Chinese cabbage contain more nitrate, its content will increase obviously after decay. Once you eat a lot, it will be reduced to nitrite under the action of intestinal bacteria and poisoning will occur. It will combine with hemoglobin in the body to form methemoglobin, leading to hypoxia in the body. Eating rotten Chinese cabbage can cause headache, dizziness, nausea, bloating and so on. In severe cases, it may even cramp, coma or even endanger life.

When cooking Chinese cabbage, many people like to cook it for a long time, half an hour or even an hour, thinking that it is rotten and delicious. In fact, vegetables should not be cooked for too long, which will cause the loss of nutrients in vegetables. Generally, Chinese cabbage can be eaten after frying for half a minute, and it should not be cooked for too long.

It is not advisable to make stuffing by scalding juice, so eating cabbage is actually unhealthy. Because most of the nutrients in Chinese cabbage are in the juice, if you squeeze all the juice dry and eat only the dry leaves, you won't get any nutrients. It's okay to eat like this once in a while. Eating like this for a long time will lead to malnutrition.

Never eat cabbage that is not pickled thoroughly.

It's delicious to marinate the Chinese cabbage with some salt before eating. I believe many people will eat like this. However, when eating sauerkraut, you must pay attention. It must be clear that Chinese cabbage is pickled, because Chinese cabbage that is not pickled thoroughly may contain nitrite, which is a carcinogen and is not conducive to health.

Every100g of Chinese cabbage contains 43mg of calcium. If you don't like drinking milk, you can use the juice of Chinese cabbage instead. Their values are equivalent.