Nutritional value of Chinese cabbage

Cabbage is the main vegetable in northern winter. It has high nutritional value. Let's learn about it together.

Nutritional value of Chinese cabbage

1. Cabbage is rich in crude fiber, which can not only moisturize the intestines and promote detoxification, but also stimulate gastrointestinal motility, promote defecation, and help digestion (digestion of food). It has a good effect on preventing colon cancer.

2. The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamin C and vitamin E. Eating more cabbage can have a good skin care and beauty effect.

3. Scientists at the Hormone Research Institute in New York, USA, found that the reason why the incidence of breast cancer in Chinese and Japanese women is much lower than that in Western women is that they often eat cabbage. Cabbage contains some trace elements (trace element foods) that can help decompose estrogen associated with breast cancer.

Chinese cabbage is suitable for people

It is especially suitable for patients with lung heat cough, constipation (constipation food), and kidney disease. Women (women's food) should also eat more of it. Chinese cabbage is cold in nature, so people with stomach cold, abdominal pain, loose stools, and cold dysentery should not eat too much.

Chinese cabbage is suitable for everyone. It is more suitable for people with chronic habitual constipation, colds, lung heat cough, throat inflammation, abdominal distension and fever. Applying Chinese cabbage leaves to the face can reduce the growth of acne on the right side. People with diarrhea should try to avoid eating cabbage. Rotten Chinese cabbage cannot be eaten because the nitrate in the Chinese cabbage is converted into toxic nitrite under the action of bacteria. Nitrite can oxidize the low red blood cells in the blood and turn them into high iron (iron food) hemoglobin, which can renew the oxygen-carrying capacity. The user will suffer from severe hypoxia and poisoning, dizziness, headache, nausea, rapid heartbeat, coma, and even life-threatening.

Dosage

There are many ways to eat Chinese cabbage. From the perspective of many cooking methods, whether it is stir-frying, braising, roasting, frying, stewing, braising, shabu-shabu, cold mixing, or pickling, it can be made into delicious dishes, especially when roasted with fresh mushrooms, winter mushrooms, ham, dried shrimp, meat, chestnuts, etc., many dishes with special flavors can be made.

1. When cutting cabbage, it is better to cut it into thin strips so that the cabbage is easier to cook.

2. When cooking, it is not advisable to use methods such as boiling, blanching, and squeezing out juice to avoid a large loss of signature nutrients.

3. Rotten cabbage contains toxins such as nitrite, which can cause severe hypoxia in the human body and even be life-threatening after eating.

4. The blanching time of Chinese cabbage in boiling water should not be too long. The best time is 20 to 30 seconds. Otherwise, it will be too soft and mushy and will not taste good.

5. Cabbage produces toxins during the rotting process. The nitrite produced can cause the hemoglobin in the blood to lose its oxygen-carrying capacity, causing severe hypoxia in the human body and even life-threatening. Therefore, rotten cabbage must not be eaten.

Edible effects

Cabbage is slightly cold, sweet, and neutral in nature, and it belongs to the intestine and stomach meridians. It has the effects of relieving fever and relieving restlessness, promoting bowel movements, nourishing the stomach and promoting fluid production, relieving restlessness and thirst, promoting diuresis and laxatives, clearing away heat and detoxifying; it can be used for lung heat cough, constipation, erysipelas, and lacquer sores.

In addition to being a vegetable (vegetable food) for people to eat, cabbage also has medicinal value. Traditional Chinese medicine believes that cabbage is sweet and mild in nature, and has the effects of clearing heat and relieving restlessness, quenching thirst and promoting urination, and promoting digestion. Eating cabbage regularly can prevent vitamin C deficiency (scurvy). There is also a folk recipe for using cabbage to treat colds. The method is to use dried cabbage roots, brown sugar, ginger slices, and water to decoct or use three cabbage roots and seven green onion roots, decoct water and add brown sugar, drink while hot, cover with a quilt and sweat, and the cold will be cured. Wash and chop the Chinese cabbage and boil it into a thick soup. Wash the affected area of frostbite every night before going to bed. Wash for several days and the effect will be achieved. Cabbage seeds can sober up. For those who are drunk and unconscious, grind cabbage seeds into powder and mix them with "Jinghua Water" (that is, well water just drawn from the well). It is effective to take it. For people with qi deficiency and cold stomach, it is not advisable to eat too much cabbage to avoid nausea and spitting. If you eat too much, you can use ginger to relieve it.

Tips

Eating more cabbage can prevent breast cancer. The New York Hormone Research Institute in the United States has found that the incidence of breast cancer in Chinese and Japanese women is much lower than that in Western women, because they eat more cabbage. Surveys show that for every 100,000 women, the number of breast cancer cases per year is: 6 in China, 21 in Japan, 84 in Northern Europe, and 91 in the United States. Scientists have found that there is a compound in cabbage that can help break down estrogen associated with breast cancer. This compound is called indole-3-methanol, which accounts for about 1% of the weight of dry cabbage. Women who eat 450 grams of cabbage every day can absorb 500 mg of this compound, thereby increasing the amount of an important enzyme in the body that helps break down estrogen.

Chinese cabbage was also called cabbage in ancient times and had the reputation of "king of vegetables". It is said that this was proposed by Mr. Qi Baishi. Mr. Qi had a freehand painting of Chinese cabbage and wrote a sentence: "Peony is the king of flowers, litchi is the first of all fruits, but cabbage is not considered the king of vegetables. Why is that?" As a result, the reputation of "king of vegetables" spread quickly and became popular.

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