Cabbage with Vermicelli

Raw materials cabbage, green and red peppers, Lungkow vermicelli

Seasoning Salt, Sugar, Chicken Essence, Chili Oil

Methods:

1. Soften with warm water, cabbage cut into thin strips, green and red peppers cut into thin julienne strips.

2. Then add boiling water pot over water. Control the water dry with seasoning salt, sugar, chicken essence, chili oil and mix well to serve.

Cabbage nutritional value:

1. The water content of cabbage is about 95%, while the calorie is very low.

2. A cup of cooked cabbage juice provides almost as much calcium as a glass of milk. So people who rarely use dairy products can get more calcium by consuming adequate amounts of cabbage.

3. Cabbage is also rich in iron, potassium, and Vitamin A.

4. Cabbage is rich in crude fiber.

Effects and functions:

1. Enhance resistance

Cabbage for the body to enhance resistance, both to prevent colds and eliminate fatigue.

2. Thirst quencher and diuretic

Cabbage dry sweet, lighter, lower calories, containing beta-carotene, iron, magnesium, can enhance the calcium absorption of the necessary components, in addition to potassium in the cabbage can be salt out of the body with diuretic effect.

3. It helps digestion after stewing,

so it is best for people who have poor digestion and illnesses.

Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has a good taste, it can absorb the flavor of all kinds of delicious soup, plus vermicelli itself is soft and tender, more refreshing and pleasant.