Chinese cabbage is the most eaten vegetable in our life. It not only tastes pure and delicious, but also has rich nutritional value. Do you know what the ingredients and practices of Chinese cabbage are? Many friends may not know this very well, so I will introduce it to you next, hoping to provide you with some reference after the introduction.

Chinese cabbage and tofu are the best partners.

Chinese cabbage with tofu is the best way to eat. Tofu is rich in protein and fat, so it is very healthy to eat it with Chinese cabbage. In addition, the combination of Chinese cabbage and meat is a reasonable combination of meat and vegetable, which can not only increase the delicacy of meat, but also make the waste after meat digestion excreted smoothly with the help of high fiber in Chinese cabbage.

Vitamins are substances that are afraid of heat and cooking.

When frying Chinese cabbage, you can first blanch it with boiling water to avoid the destruction of nutrition, because Chinese cabbage contains oxidases that destroy vitamin C, and these enzymes seriously damage vitamin C at 60-90℃.

Vitamins are substances that are afraid of heat and cooking. Cooking in boiling water shortens the heating time of vegetables on the one hand, and also makes oxidase ineffective, so that vitamin C can be preserved. However, Chinese cabbage should not be cooked by boiling, scalding and squeezing juice, which will cause a lot of loss of nutrients.

Chinese cabbage is rich in vitamin C, a variety of vitamins, inorganic salts, cellulose and a certain amount of carbohydrates, protein, fat and other nutrients, and has the reputation of "king of all kinds of vegetables".

Chinese cabbage is rich in vitamin C, which can increase the body's resistance to infection, and it can also play a good role in skin care and beauty. It is worth mentioning that Chinese cabbage contains a small amount of molybdenum, which can inhibit the generation and absorption of ammonium nitrite in human body and play a certain role in preventing cancer.

The zinc contained in Chinese cabbage is also higher than that in meat and eggs, which can promote the growth and development of children. Chinese cabbage is rich in potassium and low in sodium, which will not make the body store excess water and reduce the burden on the heart.

I believe that through the introduction of this article, you must have a further understanding of Chinese cabbage. Chinese cabbage is indeed a very good vegetable. Eating Chinese cabbage at ordinary times can not only supplement nutrition, but also play a certain health care role. However, it should be noted that the purchase of Chinese cabbage must ensure fresh and high quality, and some rotten Chinese cabbage cannot be eaten.