What is the cause of bitter cabbage and what is the bitterness of cabbage

Reasons why cabbage is bitter:

Cabbage has a bitter taste, which may be related to the season of cabbage, in late autumn, the sugar content of cabbage is easier to accumulate, and it tastes sweet; Or it is related to fertilization, too much nitrogen fertilizer is applied to cabbage, which will also cause cabbage to have a bitter taste. It is normal for cabbage to have a slight bitter taste, and if the bitterness is too pronounced, do not eat it again.

Cabbage can be said to be a common vegetable in every family, especially in winter, when the weather is cold, every household will buy more cabbage and store it. Sometimes you will find that the taste of cabbage is bitter, but in fact, fresh cabbage will taste slightly bitter.

There are many reasons why cabbage is bitter, first of all, it may be the season and variety of cabbage, and the cabbage in late autumn has the best taste, because the temperature difference at this time is large, and the sugar is easy to accumulate, so the taste is sweet. If too much nitrogen fertilizer is applied to the cabbage, it will also make the taste of the cabbage bitter and the taste worse.

It is difficult to distinguish which cabbages have nitrogen fertilizer residues when purchasing, so it is recommended to choose cabbage with smooth leaves, thin cabbage and tightly wrapped cabbage. To get rid of the bitter taste of the cabbage, it is also very simple, just put the cabbage in the pot and blanch it before cooking.

Nutritional value of cabbage:

Cabbage contains protein, fat, vitamins, minerals such as calcium and phosphorus, as well as a lot of crude fiber, which can be used for stewing, stir-frying, boiling, mixing, stuffing, and side dishes. In particular, cabbage contains more vitamins, and eating it with meat can not only increase the deliciousness of meat, but also reduce nitrite and nitrite substances in meat, and reduce the production of carcinogens nitrite amine. As the saying goes:

The pork is beautiful in the meat, and the cabbage is only fresh in the dish.

Chinese cabbage is very common in daily life, and it tastes sweet and refreshing, but if it is sold in too much volume, it needs to be stored. Long-term storage is very easy to let the nutrients of cabbage get outflow, and it will also affect the taste of taking, and even there will be a bitter taste, so if Chinese cabbage has a bitter taste, it is best not to take it, so what is the reason why Chinese cabbage has a bitter taste?

First, what is the reason for the bitter taste of Chinese cabbage? Environmental factors will make Chinese cabbage bitter, because the taste and type of Chinese cabbage have a certain relationship, but generally the Chinese cabbage after frost will be sweeter, the key is that due to the large temperature difference between day and night in winter, the carbohydrate compounds, sugar, carbohydrates and other nutrients caused by plant photosynthesis in the daytime increase, and it will taste delicious.

Second, it is also due to the excessive application of base fertilizer to Chinese cabbage, which is also very easy to taste bitter. However, it is not easy for our human eyes to distinguish whether there are chemical fertilizer residues, so we try to choose Chinese cabbage with firm hearts, smooth green cabbage leaves, and thin cabbage. Chinese cabbage, of course, will taste much better.

If you want to eat delicious Chinese cabbage, then choosing Chinese cabbage is the main process.

Third, some people have the habit of eating overnight vegetables, and eat cooked Chinese cabbage after a period of time, if there is a bitter taste, there is no need to take it, it is likely to be moldy. Don't eat moldy Chinese cabbage. As it is harmful to the body.

Fourth, cabbage contains a variety of nutrients, carbonates, methylcellulose and a certain amount of carbohydrate compounds, protein, body fat and other nutrients, and has the reputation of "the first of all hundred vegetables". However, cabbage contains antimycin, which destroys vitamin C, and this enzyme will destroy vitamin C in the range of 60 90, and vitamin C is a substance that is afraid of cold and cooking, if you blanch it with boiling water before frying Chinese cabbage, you can effectively solve this problem.

Under normal conditions, fresh Chinese cabbage has a bitter and astringent taste but no other smell, and the key is that it can be taken due to the season and type. The bitterness of Chinese cabbage is related to the type of season, but it is not harmful to the body, but if the cooked Chinese cabbage is eaten after a long time, it will cause the toxic substance nitrite, which is not a bitter problem, and there is also a risk of carcinogens. Therefore, whether the Chinese cabbage is bitter or not depends on the situation.

Reasons why cabbage is bitter:

The taste of Chinese cabbage has a certain relationship with the variety, the temperature difference is large, the sugar is easy to accumulate, and the taste of Chinese cabbage will be better, so generally speaking, Chinese cabbage in autumn has the best taste and delicious taste. Some cabbage has a bitter taste, poor taste, and is related to fertilization, applying nitrogen fertilizer will increase the yield of Chinese cabbage, but such cabbage is slightly worse because of fertilizer growth, if there is too much nitrogen fertilizer, the taste will be a little bitter. Under normal circumstances, it is difficult to distinguish which cabbage nitrogen fertilizer is applied too much to the naked eye, and the public can choose some cabbage with thin and small trees when choosing Chinese cabbage, and the tighter the cabbage wrap, the better, so that the cabbage is sweet and clean.

Can you still eat Chinese cabbage when it is bitter?

The reason why Chinese cabbage is bitter is also related to the variety and season, of course, it is harmless to the human body. It should be noted that if you eat Chinese cabbage for too long, it is likely to produce nitrite acid, a toxic substance. In this case, Chinese cabbage is not only a bitter problem, but more importantly, it is also a carcinogenic danger.

Therefore, if the Chinese cabbage is bitter, it depends on the situation.

The reasons for the bitterness of cabbage are: poor variety, small temperature difference between day and night in the planting area, and excessive application of nitrogen fertilizer. Generally speaking, crops grown in areas with large temperature differences are easier to accumulate sugar, and the taste will be better, it is recommended to choose some cabbage with thin skin, small trees, and the tighter the cabbage wrap, the better, usually such cabbage is sweeter and cleaner.

Either it's out of season to eat, or your belt is done overnight, this cabbage is generally eaten and picked freshly, and it is not easy to be bitter if you use it for too long.

Here's why:

1. Variety reason: The variety of cabbage itself is relatively poor, so it will have some bitter taste when eating.

2. The temperature difference is small: the temperature difference in the planting area is small, which makes it difficult to accumulate sugar in the cabbage, which affects the taste of the cabbage (under normal circumstances, the taste of the cabbage in autumn will be better and the taste is more delicious).

3. Excessive nitrogen fertilizer: In the process of planting cabbage, in order to increase the yield, excessive use of nitrogen fertilizer will cause the cabbage to affect the taste because it is promoted by fertilizer, and in severe cases, it will make the cabbage bitter.

How to choose cabbage

When choosing cabbage, you can choose a thin-skinned and small cabbage, and the tighter the cabbage, the better, because this kind of cabbage is generally sweeter and cleaner.

Can you still eat cabbage if it has a bitter taste

The bitterness of cabbage can generally continue to be eaten, because the bitterness of cabbage usually has little to do with itself, and it is not because of the bitter taste caused by some harmful substances in cabbage, so it generally does not cause adverse effects on the human body.

Precautions for eating cabbage

After cooking cabbage, it must be eaten in time, not overnight, because overnight cabbage will produce a certain amount of nitrite, which is harmful to human health.

What's going on with the bitterness of the cabbage.

Cabbage is very common in daily life, and it tastes sweet and delicious when eaten, but if you buy too much, you need to store it. Long-term storage is easy to lose the nutrients of cabbage, and it will also affect the taste of eating, and even bitterness, so if the cabbage is bitter, it is best not to eat, so what is the matter with the bitter cabbage? Let's find out.

First, what's the deal with cabbage being bitter? Environmental factors will make cabbage bitter, because the taste of cabbage has a certain relationship with the variety, but generally the cabbage after frost will be sweeter, mainly because of the large temperature difference between day and night in winter, and the carbohydrates, sugars, amino acids and other nutrients produced by photosynthesis during the day increase, and it will taste sweet and sweet.

Second, because of the excessive application of nitrogen fertilizer to cabbage, it is easy to taste bitter. However, it is not easy for us to distinguish whether there is fertilizer residue with the naked eye, so we try to choose cabbage with firm cabbage, smooth leaves and thin cabbage. Good quality cabbage will naturally taste much better.

If you want to eat delicious cabbage, then choosing cabbage is the first step.

Third, there are some people who have the habit of eating overnight vegetables, and eat cooked cabbage after a while, if there is a bitter taste, do not eat it, it is likely to be spoiled. Spoiled cabbage, never eat it. Because it is harmful to the human body.

Fourth, Chinese cabbage is rich in a variety of vitamins, inorganic salts, cellulose and a certain amount of carbohydrates, proteins, fats and other nutrients, and has the reputation of "the king of vegetables". However, Chinese cabbage contains oxidases that destroy vitamin C, these enzymes in the range of 60 90 will seriously damage vitamin C, and vitamin C is afraid of heat, afraid of boiling substances, if you blanch it with boiling water before frying Chinese cabbage, you can solve this problem well.

What's the deal with cabbage being bitter? In general, fresh cabbage has a bitter taste but no other peculiar smell, mainly because of the season and variety, and can be eaten. The bitterness of cabbage is related to the season of the variety, but it is harmless to the human body, but if the cooked cabbage is eaten after a long time, the toxic substance nitrous acid will be produced, which is not a bitter problem, and there is a risk of carcinogenicity.

Therefore, whether the cabbage is bitter or not depends on the situation.

Cabbage is delicious, it all depends on fertilization, and fertilization in this way is extremely cost-effective.

Cabbage is a vegetable that cannot be missing in winter, and the yield of cabbage is very high, although the ** of cabbage is relatively low, but the high yield and low management of cabbage still allow many people to plant cabbage. In winter, cabbage is a better dish, the reason for the suggestion is that in the process of planting cabbage, there is no need for too much chemical fertilizer, and most of the cabbage does not need to be sprayed, even if there are a few wormholes bitten by green worms, break off a few leaves outside, cabbage is still a green and fresh vegetable.

The focus of planting cabbage is the soil, the soil needs to be improved before ploughing, mainly for the fertilizer used in cabbage to mix and use, we all know that high-quality fertilizer, must be able to make cabbage grow well, high yield, but due to the low economic value of cabbage, reasonable fertilization is needed to achieve the expected income, generally choose 3 17 compound fertilizer, use about 20 catties per acre, and then use a bag of biological organic fertilizer, which is convenient for the growth and development of the root system.

In order to reduce costs, just use these two fertilizers, some of which are thin, and there is another fertilizer that is common and has a good effect, that is, bean cakes, soak the bean cakes in water for an hour, and the bean cakes will be completely dispersed after soaking, and then use a sieve to control the water, and then make them. The method of making soybean cake is very simple, spread a layer of insulation film on the ground, and then pile the bean cake on the insulation film, and then wrap the bean cake with insulation film, and then cover it with a layer of non-woven fabric.

20 kg of compound fertilizer per acre, 1 bag of bio-organic fertilizer, and 50 kg of cake fertilizer are basically the most cost-effective fertilization scheme. Here is the emphasis on why we use cake fertilizer? Bean cake is rich in amino acids, you know, the foliar fertilizer containing amino acids is relatively high, and the planting of cabbage is simple to manage, so the use of cake fertilizer, there is no need to spray foliar fertilizer, and there is no need to go to top dressing in the later stage, only to ensure sufficient moisture, bean cake can double the taste of cabbage, some cabbage is bitter because chemical fertilizers are used more, the use of bean cake as fertilizer, can make cabbage crisp and sweet, eating hot pot is really a delicious taste more fragrant than meat.

It means that the cabbage is not good or bad, the normal taste of cabbage is delicious and sweet, and the environment of cabbage is not good, and the cabbage that grows will also be bitter!

When stir-frying cabbage, the cabbage is washed and the fried vegetables are delicious, if the cabbage is washed and left for a long time before stir-frying, the fried cabbage is prone to a bitter taste.

The taste is bitter, the taste is not good, it is related to fertilization, the application of nitrogen fertilizer will increase the yield of Chinese cabbage, but such cabbage is slightly worse because of the growth of fertilizer, if there is too much nitrogen fertilizer, the taste will be a little bitter.

Cabbage is still the best vegetable, because cabbage itself contains very few calories, so as not to cause heat storage. Cabbage also contains very little sodium, which does not allow the body to retain excess water, which can reduce the burden on the heart. Middle-aged and elderly people and obese people can eat more Chinese cabbage**.

In general, the rhizomes of plants are bitter. Of course, there are some plant rhizomes that are not bitter but are delicious. For example, or turnips.

But this is because it is the root for the fruit. But cabbage is different, its roots are inedible, and all you eat is cabbage and bitter, because the roots are very close.

The bitterness of cabbage may be related to the variety and season.

The bitter taste of cabbage is related to the variety, season, but it is harmless to humans. However, if cooked cabbage is consumed for a long time, it may produce nitrites, which are not a thorny problem and there is also a risk of cancer. Therefore, the bitterness of cabbage should depend on the situation.

Generally, the autumn cabbage tastes better and is delicious. Some cabbages have a bitter taste and have a bad taste, which is related to fertilization, however, these cabbages have a poor taste due to the accelerated growth of the fertilizer. If there is too much nitrogen fertilizer, the taste will be bitter.

It is generally difficult to distinguish which cabbages contain too much nitrogen fertilizer. It is recommended that when choosing cabbage, you can choose some thin and small cabbage, which is more delicious.