Why do they have two colors?
White napa cabbage typically appears early in the season, harvested before it has had much time to photosynthesize. Green napa cabbage is usually grown in sunnier conditions for a longer period. The difference in color also depends on the growing region. If grown in a cold climate or in greenhouses, the cabbage will have white stems; while in Vietnam, where the winter has more sunlight, the stems tend to be green.
As a result, green napa cabbage is usually higher in fiber compared to white napa cabbage. When eaten, white napa cabbage is softer and less fibrous, while green napa cabbage is firmer, chewier, but has a stronger taste. Because white napa cabbage is softer, it is often used for stir-frying, mixing, or pickling, while green napa cabbage is typically boiled or used in soups.
White napa cabbage has more water and is more tender, so it spoils faster than green napa cabbage. Therefore, if you plan to store it for a longer period, you should choose the green variety over the white one.
Furthermore, depending on your family's taste preferences, you should choose between the green or white napa cabbage.
Napa cabbage is a fiber-rich vegetable known for its benefits in supporting heart health, enhancing brain function, and alleviating discomfort during menstruation...
Things to note when using napa cabbage:
Napa cabbage is not as clean as you might think: Some people believe napa cabbage, with its tightly rolled leaves, is very clean. However, napa cabbage, like regular cabbage, may contain pesticide residues, and when the leaves are tightly wrapped, these residues take longer to decompose in the environment. Therefore, it is safer to separate each leaf and wash them under running water.
Napa cabbage is often high in nitrates, so it should not be cooked for a long time or reheated, as this can produce nitrites that are toxic to the body. Nitrites, when absorbed, combine with hemoglobin to form methemoglobin, which can deprive the body of oxygen, leading to symptoms of poisoning, such as shortness of breath, nausea, vomiting, and paralysis.
Overcooking napa cabbage also diminishes its nutritional value and can make it have a strong, unpleasant smell.
If you cut open a napa cabbage and find the core is rotten while the outer leaves are still fresh, discard it, as it may have been contaminated with preservatives.
If you see black spots on the stems of napa cabbage while the leaves are still fresh, it is also not advisable to choose it, as this is a sign of spoilage and over-storage.