Cabbage is easy to preserve and affordable, and can be used with most dishes. It is a veritable "civilian dish" and "wild vegetable". Chinese cabbage is rich in nutrients, including carotene, vitamin B 1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus and iron. Chinese medicine believes that Chinese cabbage has the functions of clearing heat, diuresis, quenching thirst and harmonizing stomach. Eating cabbage regularly can prevent vitamin C deficiency, which is scurvy.
Whether it is cooking, frying, roasting, grilling, stuffing, mixing, roasting and salt, as long as the cooking is reasonable, Chinese cabbage is inexhaustible. From a nutritional point of view, Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion. The vitamin C content of Chinese cabbage is higher than that of apples and pears, at the same level as that of citrus, and the calories are much lower. However, although Chinese cabbage is very good, the content of chlorophyll and other nutrients is far lower than that of green leafy vegetables. Therefore, the statement that "all kinds of vegetables are unique to Chinese cabbage" is one-sided by some enterprises. Different vegetables have their own characteristics and advantages, and eating together is more in line with the principle of balanced nutritional value of students.
The main reason that "pork is the only flavor of all meats" is that the fat content of pork is higher than other meats, among which fat pork is about 44% and lean pork is as high as 20%. Generally speaking, the higher the fat, the more delicious the meat tastes. In terms of nutrition, the vitamin B 1 content of pork is much higher than that of other meats, especially the vitamin B 1 content of lean meat is more than four times that of beef and five times that of mutton and chicken. Vitamin B 1 has the function of converting sugar into energy, which can effectively eliminate the fatigue that affects the human body. However, pork has a high fat content, so people with obesity and hyperlipidemia should limit their food intake.