The main food in Thailand is rice. Everyone has eaten it since they were born. But we can't really eat rice alone so we have to have something to go with it. There are many dishes of food to go with rice. Most of them are hot and spicy and that is what Thai food is famous for.
วันอังคารที่ 4 มิถุนายน พ.ศ. 2556
Red Cabbage The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour
according to the pH value of the soil, due to a pigment called anthocyanin(flavin). On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains
the fact that the very same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and blue in basic solutions. It can
be found in Northern Europe, throughout the Americas, and in China.
On cooking, red cabbage will normally turn blue. To retain the red colour it is necessary to add vinegar or acidic fruit to the pot.
Red cabbage needs well fertilized soil and sufficient humidity to grow. It is a seasonal plant which is seeded in spring and harvested in late fall. Red cabbage is a better keeper than its “white” relatives and does not
need to be converted to sauerkraut to last the winter.
Uses Red cabbage, cooked, boiled, drained, without salt Nutritional value per 100 g (3.5 oz) Energy 122 kJ (29 kcal) Carbohydrates 6.94 g Sugars 3.32 g Dietary fiber 2.6 g Fat 0.09 g Protein 1.51 g Vitamin A equiv. 2 μg (0%) - beta-carotene 20 μg (0%) Folate (Vit. B9) 24 μg (6%) Vitamin C 34.4 mg (57%) Vitamin K 47.6 μg (45%) Potassium 262 mg (6%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient database
Red cabbage is often used for salads and coleslaw. This vegetable can be eaten raw or cooked. It is also used to determine if a substance is an acid or a base by boiling it in water and using the water as a pH indicator. Cultivation
It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots,
egg cartons, plug trays or milk cartons. Once the seedlings grow to about 2 inches tall, and have developed their first leaves, they can be hardened off and moved outside for transplanting. Red cabbage prefers climates
that remain moist and cool for most of its vegetative growth stage, so they can be placed in the ground shortly after the last frost, while the spring is still cool. The cabbage plants can be spaced about 12-26 inches from
one another. They will need watering often but are otherwise low maintenance plants.