The nutritional value of red cabbage and how to make it delicious

Red cabbage is a special variety of cabbage. Its leaves are mostly purple-red and can be eaten raw or fried. Red cabbage has high nutritional value and has many benefits for the human body. I will take you to learn more about the nutritional value of red cabbage and how to cook it.

Nutritional value of red cabbage

1. Red cabbage is high in vitamins

Red cabbage contains a variety of vitamins that are beneficial to the human body. Among them, the content of vitamin C, vitamin E and vitamin B are relatively high. In addition, this dish also contains some anthocyanins and cellulose. People usually eat red cabbage to meet the body's needs for a variety of different nutrients, promote body metabolism, and improve physical fitness.

2. Red cabbage is high in folate

Red cabbage is rich in folic acid and carbohydrates. After being absorbed by the human body, these substances can not only improve the body's hematopoietic ability, but also clear the free radicals in the body, delay aging, and beautify the skin. In addition, folic acid can promote fetal development and prevent fetal malformations. It is the most suitable healthy dish for pregnant women.

How to make red cabbage

Red cabbage tastes best when served cold. To make it, you need to prepare 100 grams of green pepper, 400 grams of purple cabbage, an appropriate amount of garlic, and a scallion. Wash the red cabbage with clean water and cut it into thin strips. Blanch it in boiling water, take it out and cool it in cold water. Cut the green pepper into thin strips, then chop the garlic and scallion into fine pieces. Put all the dishes together, add MSG, table salt, soy sauce, vinegar and other seasonings, mix well and it is ready to eat.