Cabbage is a representative of winter, why is the frosted dish sweet?

Because the flavor of the cabbage after frosting will be stronger, and the sugar in it will be broken down at a low temperature, so it will be sweeter.

When the cabbage faces the cold frost, the transformation of "sweetening" is actually the cabbage's resistance to the cold. Especially after a few frosts, the sweetness of cabbage is more pronounced. And the secret of sweetening is in the starch contained in cabbage.

Many people like to eat cabbage in winter, and it will contain a lot of water in the cabbage that has been beaten by frost. After cooking, the taste is very glutinous and sweet, but it also has an unexpected taste.

01 Frost will delay the synthesis of glucosinolates in green vegetables and reduce bitterness. When the frost falls, the green vegetables will accumulate more carbohydrates in order to resist the cold, and the starch in the green vegetables will be hydrolyzed into maltase, and then turned into glucose through the action of maltase, so the green vegetables have a sweet taste. In addition, in frost weather below 4, the green vegetables will be damaged by the frost, resulting in a sweet, soft and glutinous taste.

In the ancient poem, it is said that "the frost falls and the grass and trees are zero", but do you know? There is also a saying in my country: "Frosted vegetables are extra sweet". It means that the frost-beaten greens taste sweet and glutinous, why is that?

When frost comes, the temperature is even lower, and the dew on the surface of the ground condenses into frost. Frost is a condensation of water vapor near the ground at very low temperatures, that is, the crystallization of water vapor. There is an important condition for frost: the temperature must be close to 0.

The folk commonly known as "frost" is frost, which generally occurs on a clear moonlit night. On a clear night, the earth is like a quilt removed, the temperature drops sharply, and the heat dissipates quickly. At this time, some of the water vapor near the ground will condense on the stream, bridge deck, leaves, and soil, forming a thin layer of white crystals.

In the early morning of the cold season, we can go out and find that many things around us are covered with a layer of frost crystals.

There is a scientific basis for the sweet taste of the frosted greens. First of all, greens contain mustard oil-cumbered glycosides, which are usually bitter and we will taste slightly in greens. However, the arrival of cooling weather such as frost will delay the synthesis of glucosinolate substances in green vegetables.

At the same time, the frost falls in the case of very low temperature, the respiration of low-temperature vegetables at night in winter is weakened, in order to resist the cold, the carbohydrates produced by photosynthesis during the day will accumulate more in the plant, and the starch in the greens becomes maltase through hydrolysis under the action of amylase in the plant, and then becomes glucose through the action of maltase. Glucose dissolves easily in water, so the greens have a sweet taste. In addition, in frost weather below 4, green vegetables will cause cell damage due to frosting, cell membrane rupture, and sugar, amino acids and other substances in the cells will also seep out, forming a sweet, soft and glutinous taste.

Therefore, the taste of green vegetables after frost is better. In life, the delicious frosted vegetables include mustard greens, radish, Chinese cabbage, Xiaobaiheng Dan vegetables, lettuce, lettuce, Shanghai greens, etc.

Fruits that have been beaten by frost also have a special taste, and the most distinctive thing is the autumn red persimmons. Persimmon is generally fully ripe before and after frost, and the persimmon at this time has thin skin and delicious flesh and high nutritional value. Traditional Chinese medicine believes that persimmon has the effect of clearing heat and moistening dryness, nourishing the lungs and dissolving phlegm, quenching thirst and rejuvenating the spleen.

In Quanzhou, there is a saying that "if you eat persimmons after frost, you won't have a runny nose". The persimmon before the frost is hard, bitter and astringent, difficult to eat, after being pressed by the frost, the color of the persimmon is red like fire, and it tastes sweet and delicious. Pick one and peel it off, and suck the sweet, soft and smooth persimmon juice, which is the delicious taste given by frost.

As the saying goes, frosted eggplant - wilted. Wind and frost make those sensitive and fragile vegetables unbearable, while some hardy vegetables become very delicious after frosting, so there is also a saying that "frosted vegetables are extraordinarily sweet".

As early as 2,000 years ago, in the Western Han Dynasty, there was a record that "the brassia (radish) foot frost is harvested, and the lack of frost is astringent", which means that the radish is harvested after the frost, otherwise the taste will be bitter. And Lu Ji of the Western Jin Dynasty also said that vegetable tea and bitter vegetables are born in the mountains and fields, and the frost is sweet, crisp and beautiful.

In fact, frosted vegetables become sweeter and more delicious because they have activated the "antifreeze protection mode" to protect themselves with the low freezing point of sugar water. Greens, for example, contain starch on its own (almost all green plants contain starch), which is not sweet and does not dissolve easily in water. However, after frosting, the starch in the green vegetables will degrade and turn into sucrose, glucose and fructose.

Glucose is easily soluble in water, and the cell fluid of green vegetables can increase its own frost resistance after having an appropriate amount of sugar, and it is not easy to be frozen and damaged. Therefore, some green vegetables taste better after being beaten without oak frost, and they are easy to cook soft.

After frosting, cruciferous vegetables become more delicious, such as the Chinese cabbage that northerners have to store in the winter every year. In the south, it is small rape, lettuce, cabbage sprouts, etc., especially the red cabbage sprouts in Hongshan, Hubei Province, which become more fresh and sweet after frosting.

Of course, not all vegetables can be sweetened and delicious after frosting, and some vegetables with poor cold resistance, such as tomatoes, peppers, beans, etc., are easy to wrinkle and wilt after being frozen, and are not easy to store.

<>1. The green vegetables themselves contain starch, and after being beaten by the lack of cream, the lozenge cover powder in the green vegetables will be hydrolyzed into maltase, and then turned into glucose by the action of maltase, because glucose is easy to dissolve in water, so the green vegetables will have some sweetness.

2. In addition to green vegetables, radishes, sweet potatoes and other vegetables will also taste sweeter after frosting.

Northern Chinese cabbage is generally received before the frost falls.

Frost radish and winter cabbage, light snow vegetables have to come back, this is the agricultural proverb of farmers to harvest vegetables.

Before the frost fell, the farmers in the village began to pull the radishes in their small vegetable garden and came back to taste the freshness, and now the radishes have begun to be crisp and sweet.

Frost falls on the day when farmers harvest turnips, which rely on their leaves for photosynthesis.

Absorb nutrients to promote root growth, but once the frost falls, the leaves will be damaged by the frost, wilt, and the radish will stop growing.

Harvesting radish after frost is a must-do for our farmers, because the radish leaves at this time are very edible and the radish cherry is also a good dish.

Chinese cabbage is not in a hurry compared to radish, its leaves wrapped in round liquid are not afraid of frost, because cabbage grows from the heart to the outside, and orange forest things as long as the cabbage heart has been growing, there is no hurry to harvest vegetables.

But at the beginning of winter, you have to harvest cabbage, although cabbage is not afraid of frost, but it is afraid of freezing, and the frozen vegetables are not easy to store, so the beginning of winter is the season of harvesting cabbage.

When there is a light snow, all the vegetables come back, that is, it is going to snow, the weather is very cold, and all kinds of vegetables that are more resistant to frost must be taken back, otherwise a snow will cover it, and the vegetables will really stay in the snow.

It's a local agricultural proverb that doesn't necessarily apply to all parts of the country, is that the case in your area as well?

In life, many of us like to eat cabbage. Cabbage is not only nutritious, but it is also very cheap and delicious, making it a good dish to go with rice. So, what nutrients are high in cabbage? Let's find out.

1. What nutrients are rich in cabbage?

The nutrients in cabbage are relatively richContains fat, protein, sugar, calcium, phosphorus, iron, crude fiber, niacin, vitamins, vitamin C, riboflavin, dietary fiber, carbohydrates, carotene, thiamine, retinol, etc. However, the richest part of cabbage is cellulose. The main components are fats, proteins, minerals such as iron, and a variety of amino acids.

2. The benefits of eating cabbage.

Cabbage contains many elements and nutrients, so eating cabbage is good for our body. Not only is it delicious, but it is also easy to store, and it is cheap and relatively healthy. Because cabbage contains fiber, eating cabbage regularly can promote gastrointestinal peristalsis and help our body absorb and digest.

It can also play a role in moistening the intestines, detoxification, and effectively promote the body's absorption of animal protein. Cabbage contains vitamin C, which can effectively enhance the body's resistance. It can also detoxify and nourish the skin, whiten and lighten spots, reduce cholesterol, increase the elasticity of blood vessels, and prevent atherosmosis.

In addition, it also has a certain role in the prevention of cancer. In addition, cabbage contains pectin, which can help people eliminate excess cholesterol.

Cabbage is sweet and flat, and eating cabbage properly has a good effect on nourishing the stomach. Although cabbage is delicious, there are some things to pay attention to when eating cabbage. For example, cabbage that is not eaten on the same day cannot be eaten the next day, and the cabbage will be reduced to nitrite into highly toxic nitrite if it is left for a long time.

Fresh cabbage is best bought and eaten as soon as possible, not for too long, because cabbage is neither fresh nor high in nutritional value. The above is just my personal opinion.

Cabbage is rich in vitamin C, chlorophyll, carotene, mineral salts, etc., and also contains a small amount of carbohydrates, protein, and dietary fiber. Each 100 grams of edible portion contains 94 grams of water, grams of protein, 250 micrograms of carotene, 47 mg of vitamin C, and 89 mg of sodium.

Cabbage can be cooked into a variety of dishes, and can also be dried into dried vegetables or pickles. The stems and leaves of cabbage are edible, and the crude fiber in them can promote gastrointestinal peristalsis and prevent constipation. Cabbage seed oil contains erucic acid, linoleic acid, linolenic acid, etc., which are essential fatty acids for the human body.

Cabbage is rich in vitamin B1, vitamin B2 and rich in fiber. In winter, one of the indispensable vegetables on our dinner table is cabbage, and November 7, 2021, Beijing time, is the beginning of winter, which means that winter has arrived. My favorite vegetable in winter is cabbage, do you know what nutrients are rich in cabbage?

One. Small cabbage, but packed with a lot of nutrients.

Each vegetable has its unique nutritional value, not to say that all vegetables are the more expensive the better, take the small cabbage, although it is very cheap, but it contains a lot of nutrients. For example, cabbage is rich in vitamin B1 and vitamin B2, and cabbage is rich in fiber, which can promote our bowel movements and maintain our stomach. It is said that eating more cabbage can also help us achieve a very good ** state.

We all know the nutritional value of cabbage, why don't we arrange it in a hurry? <>

Two. Cabbage is the most common vegetable on our winter table.

Each season has its representative vegetables, such as rape flowers in spring, tomatoes in summer, okra in autumn and cabbage in winter. In winter, many vegetables have entered the dormant period, and at this time, the extremely active is cabbage, cabbage should be regarded as the most common vegetable on our winter table, in fact, in the south is fine, everyone does not particularly like to eat cabbage, but in the north, especially in the northeast, almost every meal can see cabbage. <>

Three. Do you like to eat cabbage?

If it's in the north, how do you make cabbage? You must have heard of the iron pot stew in the Northeast, there is Chinese cabbage in the iron pot stew, and the Northeast people also like to eat dumplings stuffed with cabbage. Even if it is used in soup or stir-fried cabbage, it still tastes very delicious.

Do you like to eat cabbage? What do you like about cabbage? Winter is coming, hurry up and stock up on more Chinese cabbage!

Chinese cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber and protein, fat, calcium, phosphorus, iron, etc., cabbage has a sweet taste, has the effect of clearing heat and removing annoyance, quenching thirst and diuresis, and benefiting the stomach, and eating cabbage regularly can prevent vitamin C deficiency, that is, scurvy.

It has been determined that every 100 grams of cabbage contains grams of fat, grams of protein, grams of carbohydrates, 50 mg of calcium, 31 mg of phosphorus, and milligrams of iron. It is also rich in vitamin A, vitamin B1, vitamin B2 and vitamin C. Cabbage contains even higher calcium and vitamin C than apples and pears, and a large amount of crude fiber is incomparable to many vegetables.

First, carbohydrates, second, minerals, third, rich in calcium and magnesium ions, fourth, vitamins, fifth, protein, sixth, and sodium and potassium ions.

Chinese cabbage is rich in nutrients, rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus, iron, etc.

The nutrients of cabbage are: rich in vitamins B1, B2, C, niacin, carrots, calcium, phosphorus, iron, crude fiber and other components.