What is the nutritional value of snow red

Snow mustard is also known as snow mustard, snow vegetable, spring never old, frost never old, piaoercai, and ta ke cai. It is a leafy vegetable in the mustard family. The leaves are large and light green. It is pickled with mustard stems. Some people also call it "Xue Li Weng". The most famous snow mustard sold on the market now is produced in Ningbo. Ningbo people dry and cut the whole mustard harvested in autumn and winter, put it in a jar, sprinkle a lot of salt, and then press it with stones. After 20 days, it can be eaten. Snow mustard contains carotene and multiple vitamins. It can increase appetite and help digestion. It is an annual herb, a variant of mustard. Pickled mustard leaves and stems are snow mustard. The leaves are deeply fissured, the edges are wrinkled, and the flowers are bright yellow. The stems and leaves are ordinary vegetables, usually pickled.

Introduction to Snow Red

Snow ash is a common autumn vegetable in the north because it is relatively cold-resistant. In the northeast region, when all the green vegetables wither in autumn, it still survives. However, after frost, the upper part of the plant turns red, hence the name. Snow ash is a leafy vegetable in the mustard family. It has large leaves, round and oval stems and leaves, and is thick and light green. It is a common vegetable in autumn in northern my country. Snow ash is named because it is relatively cold-resistant and can turn red after frost. It is usually made into pickles. Snow ash contains carotene and multiple vitamins. It can increase appetite and help digestion. Pickled snow ash can be roasted, fried, or used as stuffing. There are many ways to eat it, such as stir-fried snow ash with rice cake, stir-fried snow ash with minced meat, stir-fried snow ash with dried tofu, and stewed snow ash with noodles. People in both the north and south of my country have the habit of eating snow ash. The snow ash sold on the market now is the most famous in Ningbo.

What is the nutritional value of snow red

1. Refresh your mind and relieve fatigue:

Snowberry contains a large amount of ascorbic acid, which is a highly active reducing substance. It can increase the oxygen content in the brain and stimulate the brain's utilization of oxygen. It has the effect of refreshing the mind and relieving fatigue.

2. Detoxification and swelling reduction:

Snow cabbage has the function of detoxification, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used as an auxiliary treatment for infectious diseases.

3. Appetite and digestion: After being pickled, snow vegetable has a special flavor and aroma, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to stimulate the appetite and help digestion.

4. Improve eyesight and relieve diaphragm:

The tissue of snow vegetable is relatively rough and hard, and it contains carotene and a large amount of edible fiber, so it has the effect of improving eyesight and relaxing the intestines. It can be used as a good food therapy for ophthalmic patients, and can also prevent and treat constipation. It is especially suitable for the elderly and those with habitual constipation.

5. Weight loss function:

Snowberry is also a representative green food for weight loss. It can promote the discharge of accumulated waste and purify the body to make it fresh and clean. While eliminating accumulated waste and toxins in the body, it can also supplement vitamins and minerals, stimulate the original power in the body, and promote the regularity of digestion, absorption, and discharge. It is very effective in increasing the speed of weight loss and also has anti-aging effects.

6. Lead removal function:

Vitamin C combines with lead to form a substance that is insoluble in water, which is then excreted from the body with feces, thereby excreting lead. Snowberry is one of the foods containing vitamin C.

7. Anti-cancer function:

In previous studies, scientists have proposed a model for the occurrence and development of cancer, namely the initial stage and the promotion stage of cancer. The initial stage is often short and irreversible. Under the influence of carcinogens such as radiation and toxic chemical elements, the seeds of cancer are buried in the human body; the promotion stage is caused by the repeated action of carcinogens, which takes several years or even more than ten years to cause cancer. Experiments have shown that in these two stages of cancer development, the intervention of some chemical substances can block the growth of cancer cells, thereby achieving the purpose of prevention. Japanese research points out that the nutrients and certain phytochemicals in vegetables can significantly inhibit carcinogens and cancer-promoting factors. The 20 vegetables with the best anti-cancer effect (the percentage of cancer inhibition is in brackets) 1. Cooked sweet potato (98.7%) 2. Raw sweet potato (94.4%) 3. Asparagus (93.7%) 4. Broccoli (92.8%) 5. Cabbage (91.4%) 6. Cauliflower (90.8%) 7. Celery (83.7%) 8. Eggplant skin (74%) 9. Bell pepper (55.5%) 10. Carrot (46.5%) 11. Golden flower broccoli (37.6%) 12. Shepherd's purse (35.4%) 13. Kohlrabi (34.7%) 14. Mustard (32.4%) 15. Snow bean (29.8%) 16. Tomato (29.8%) 17. Onion (16.3%) 18. Garlic (15.5%) 19. Cucumber (14.3%) 20. Chinese cabbage (7.4%).

Target Group

It is edible for most people.

Snow cabbage contains a lot of crude fiber and is difficult to digest. Children with impaired digestive function should not eat too much.