cabbage

There is a saying among the people that cabbage is a natural "beauty vegetable". It seems that water spinach has already captured the hearts of beauties.

cabbage

Also known as cabbage, cabbage or white cabbage, it is a variety of cabbage and is cultivated in various parts of my country. Cabbage has a fragrant and crisp taste and can be eaten in all seasons. It is one of the main vegetable varieties. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product.

effect

1. Cabbage is rich in vitamin C, vitamin E, carotene, etc. The total vitamin content is 3 times that of tomatoes. Therefore, it has strong antioxidant and anti-aging effects.

2. Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformations. Therefore, pregnant women and adolescents in the growth and development period should eat more of it.

3. Cabbage is rich in vitamin U, which has a good therapeutic effect on ulcers, can accelerate the healing of ulcers, and can also prevent gastric ulcers.

4. Cabbage is rich in indole compounds. Experiments have shown that indole has anti-cancer effects and can prevent humans from developing colon cancer.

5. Cabbage also contains a lot of vitamin K, which helps prevent blood clotting and strengthen bones.

Storage instructions

To prevent the cabbage from drying out and spoiling, you can wrap it in plastic wrap and refrigerate it.

Cooking knowledge

Raw cabbage can be chopped and added to mayonnaise, salad dressing, sour cream, vinegar, etc. to make shredded salad. It can also be boiled, fried, pan-fried and roasted with a variety of meats and other vegetables. It should be noted that overcooking will cause the aroma to be lost and produce a bad taste, and also greatly reduce its nutritional value. Therefore, when roasting, frying or boiling, cabbage should be added at the end.

Dietary precautions

1. Especially suitable for patients with arteriosclerosis, cholelithiasis, obese patients, pregnant women and those with gastrointestinal ulcers.

2. Patients with itchy skin diseases, eye congestion, spleen and stomach deficiency, diarrhea, and children with weak spleen should not eat it.

Delicious food

Dry Pot Cabbage

Ingredients: appropriate amounts of cabbage and pork belly.

Method: 1. Slice the cabbage and wash.

2. Cut the pork belly into thin slices about an inch wide.

3. Pour oil into the pan, add the meat slices and stir-fry until they change color, then drizzle with a little soy sauce. Add the cabbage and stir-fry until the leaves are evenly coated with oil and softened, add a few slices of chili peppers, a little sugar, and an appropriate amount of salt, then turn to low heat.

4. Wait until the water in the pot is dry (do not add water, just the water on the leaves), sprinkle a little MSG, and serve. (It is best to use a small pot and put it on the hot pot over low heat)

Shrimp and Cabbage Pie

Ingredients: 500 grams of flour, 500 grams of cabbage, 30 grams of dried shrimps, and appropriate amounts of pepper, salt, MSG, onion and ginger.

Method: Chop the cabbage into fine pieces, add a little salt and marinate for 10 minutes, squeeze out the water, add dried shrimp, pepper, salt, MSG, onion and ginger and mix well to make the filling. Heat a frying pan, add a small amount of vegetable oil, put the kneaded pies into the pan, and fry them over low heat until cooked.

Efficacy: This cake has the effects of relieving fullness, reducing heart fire, resolving blood and activating blood stasis.

Home remedies for curing diseases

Cabbage can nourish bone marrow, moisten internal organs, benefit heart strength, strengthen muscles and bones, benefit internal organs, remove qi stagnation, clear away heat and relieve pain. It is mainly used to treat poor sleep, dreaminess, poor hearing and eyesight, difficulty in flexing and extending joints, and stomach pain.

Nutrients contained (per 100g)

Calories 20 kcal

Protein grams

Fat Grams

Carbohydrate grams

Dietary fiber grams

Calcium 31 mg

Iron mg

Phosphorus 31 mg

Potassium 124 mg

Sodium mg

Copper mg