Nutritional value of mixed vegetables

How much do you know about the nutritional value of mixed vegetables? Let me give you a detailed introduction to this issue.

Mixed Vegetables

raw material

Lettuce (Niu Li) 100.0g Bell pepper 50.0g Cabbage (purple) 100.0g Cherry tomato 100.0g Cucumber 100.0g Peanut kernel (fried) 50.0g Refined salt 5.0g White vinegar 10.0g Soft sugar 10.0g Meishifu convenient bottle American mustard sauce 3.0g Instructions

raw material

Lettuce, bell pepper, purple cabbage, cherry tomatoes, cucumber, peanuts

seasoning

5g salt, 10g white vinegar, 10g sugar, 3g mustard oil

How to make mixed vegetables

practice

1. Wash the lettuce, bell pepper, purple cabbage, cherry tomatoes and cucumber separately, and soak them in 5% light salt water for 10 minutes; cut the lettuce, bell pepper, purple cabbage and cucumber into slices; cut the cherry tomatoes in half.

2. Put lettuce, bell pepper, purple cabbage, cherry tomatoes, cucumber and peanuts together, add salt, white vinegar, sugar and mustard oil, mix well and serve in a bowl.

Nutrition of mixed vegetables

Purple cabbage has important medical and health functions and is a natural anti-cancer drug. Cabbage is rich in vitamin C, vitamin E, vitamin U, carotene, calcium, manganese, molybdenum and cellulose. In the international medical field, cabbage is an important liver protection drug, mainly for common liver diseases such as fatty liver, alcoholic liver, liver dysfunction, etc.

The chemical composition of cabbage contains cysteine ​​and high-quality protein, which are important elements to assist the liver in detoxification. Cabbage can also stimulate cells to produce type II enzymes that are beneficial to the human body. Among the top ten daily healthy foods, cabbage is far ahead in terms of cancer prevention and liver protection, and is one of the cruciferous plants that is highly respected by the medical community.

There are many ways to eat cabbage, such as eating it raw, stir-frying, cooking soup, mixing with other foods, making kimchi, pickled vegetables, hot and sour dishes, etc. However, eating it raw or fresh is the best way to eat it. What we usually call "cabbage" is a kind of cabbage.

Purple cabbage: Rich in vitamin C, V and more vitamin E and B group. Every 100 grams of edible part contains 1.4 grams of protein, 0.1 grams of fat, 3.3 grams of sugar, 57 milligrams of calcium, 42 milligrams of phosphorus, and 0.7 milligrams of iron. It is used for stir-frying, cooking, cold dressing, and color matching, and has a special aroma and flavor. It can be cut into two halves, blanched, placed on a plate and poured with sauce for consumption; Europeans often cut it into strips and mix it with salad dressing. Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat it raw. If you want to stir-fry it, you need to use a lot of oil over a high heat, stir-fry and quickly remove from the pan.