Sprouted cabbage is edible as long as it does not mold or rot.
When the indoor temperature reaches the cabbage growth needs will be in the cabbage rhizome will send out buds, this buds on the edible part of the cabbage has little effect, can lead to moisture loss, but no toxic substances produced, can be eaten. The loss of moisture may cause poor flavor.
Sprouting cabbage also indicates that the long time placed at home, may cause cabbage mold, rot, mold, rotting cabbage due to germs, will produce toxic substances, causing harm to the human body, is not edible.
Fresh cabbage is rich in vitamins, minerals, dietary fiber (cellulose, hemicellulose, pectin, etc.) and phytochemicals and other nutrients, purple cabbage, for example, per 100 grams of purple cabbage containing 19 calories, 3 grams of fiber, carbohydrates 6.2 grams, 1.2 grams of protein, Vitamin C39 mg, calcium 100 mg and other nutrients.
Should be timely and appropriate amount of cabbage, to avoid placing too long to rot, etc., consumption is not conducive to good health.