Table 1.

Cooking water, cooking temperature, and cooking time under different cooking methods for cabbage and Chinese kale.

	Cooking Methods	Weight (g)	Water Volume (mL)	Cooking Time (min)			Cooking Temp. (°C)
Cabbage	Blanching	150	400	2	4	6	60	80	100
	Steaming	150	400	2	4	6	60	80	100
	Stir-frying	150	400	2	4	6	60	80	100
Chinese kale	Blanching	150	400	2	4	6	60	80	100
	Steaming	150	400	2	4	6	60	80	100
	Stir-frying	150	400	2	4	6	60	80	100