Cabbages that can be bought all year round in Lin Minghui can actually be divided into two categories. One is "winter cabbage" sown in summer and bearing fruit in winter, and the other is "spring cabbage" sown in autumn and winter and bearing fruit in the following spring. Compared with winter cabbage, spring cabbage is not so sweet, but it is rich in water, tender and juicy, especially suitable for raw food. Spring cabbage! 65438+ 0 steps before meals, a shortcut to health and beauty! According to FYTTE, a well-known Japanese health and beauty website, eating 2-3 cabbage leaves before meals has the following four benefits: 1. Increase the number of chews. When you are not hungry easily, don't cut into thin shredded cabbage. Cutting it into large pieces of Chinese cabbage can make you chew it well, thus filling your stomach and reducing the overall food intake. In addition, chewing will * * * to the sympathetic nerve, thus increasing the energy consumption of brown fat cells, accelerating fat burning and generating heat, and losing weight is as simple as that. (Editor's recommendation: cabbage is anti-inflammatory, and potatoes can actually save physical pain! There is a magic weapon to cure diseases in the kitchen. Relieve the increase of blood sugar. Carbohydrates such as rice and bread, which are staple foods, will promote the rise of blood sugar after eating. At this time, in order to balance the blood sugar level, the pancreas will secrete insulin, but at the same time it will promote the accumulation of fat in the body. Cabbage contains 0.4 g of water-soluble dietary fiber per kloc-0/00 g, which can prevent blood sugar from soaring, reduce insulin secretion and avoid fat accumulation in the body. (Editor's recommendation: The cancer mortality rate in the United States has dropped 15%! Chinese cabbage is at the top of the "anti-cancer pyramid". Every 1 00g of Chinese cabbage is supplemented with half of vitamin C1day, and its vitamin C content is as high as 4 1 mg, which is the best among pale vegetables. As long as you eat 2 ~ 3 slices of raw cabbage, you can get more than 50% of the vitamin C you need every day. Vitamin C has antibacterial, cold prevention, fatigue elimination, skin improvement and other effects, and is an indispensable ingredient for beauty and health. Cabbages that can be bought all year round in Lin Minghui can actually be divided into two categories. One is "winter cabbage" sown in summer and bearing fruit in winter, and the other is "spring cabbage" sown in autumn and winter and bearing fruit in the following spring. Compared with winter cabbage, spring cabbage is not so sweet, but it is rich in water, tender and juicy, especially suitable for raw food. Spring cabbage! 65438+ 0 steps before meals, a shortcut to health and beauty! According to FYTTE, a well-known Japanese health and beauty website, eating 2-3 cabbage leaves before meals has the following four benefits: 1. Increase the number of chews. When you are not hungry easily, don't cut into thin shredded cabbage. Cutting it into large pieces of Chinese cabbage can make you chew it well, thus filling your stomach and reducing the overall food intake. In addition, chewing will * * * to the sympathetic nerve, thus increasing the energy consumption of brown fat cells, accelerating fat burning and generating heat, and losing weight is as simple as that. (Editor's recommendation: cabbage is anti-inflammatory, and potatoes can actually save physical pain! There is a magic weapon to cure diseases in the kitchen. Relieve the increase of blood sugar. Carbohydrates such as rice and bread, which are staple foods, will promote the rise of blood sugar after eating. At this time, in order to balance the blood sugar level, the pancreas will secrete insulin, but at the same time it will promote the accumulation of fat in the body. Cabbage contains 0.4 g of water-soluble dietary fiber per kloc-0/00 g, which can prevent blood sugar from soaring, reduce insulin secretion and avoid fat accumulation in the body. (Editor's recommendation: The cancer mortality rate in the United States has dropped 15%! Chinese cabbage is at the top of the "anti-cancer pyramid". Every 1 00g of Chinese cabbage is supplemented with half of vitamin C1day, and its vitamin C content is as high as 4 1 mg, which is the best among pale vegetables. As long as you eat 2 ~ 3 slices of raw cabbage, you can get more than 50% of the vitamin C you need every day. Vitamin C has antibacterial, cold prevention, fatigue elimination, skin improvement and other effects, and is an indispensable ingredient for beauty and health. There are many nutrients in Chinese cabbage, the most striking of which is "vitamin U". It is a unique ingredient found in Chinese cabbage, which has the functions of inhibiting gastric acid secretion and repairing gastric mucosa, among which spring cabbage is the most abundant. However, vitamin U is not heat-resistant, so it is recommended to eat it raw. In addition, it is not easy to be destroyed when eaten with acidic foods, and it is very suitable for making salads. (Editor's recommendation: Gastric cancer is often eaten! In addition to cabbage, these vegetables can also protect the stomach and fight cancer! ) The freshest season! Delicious and simple spring cabbage recipes Spring high corn mixed with salty lemon salad tastes crisp and sweet, and full of stomach-nourishing ingredients is the best side dish for cooking. Ingredients (2 persons): 3 slices of cabbage, 30g of corn kernels, 1 slice of chopped salted lemon, 1 tablespoon of mayonnaise and black pepper. Some methods: cut the cabbage into small pieces, put it in a bowl, pour in salted lemon, stir and let it stand for 5 ~ 10 minutes. Finally, add corn, mayonnaise and black pepper and mix well. People who don't like raw food might as well try this dish! Red and green with white rice are especially suitable for warm spring. Ingredients (3-4 people): 600g of white rice, 2 slices of salmon, 0/60g of cabbage/kloc, 2 tsps of salt, 0/2 tsps of sesame oil/kloc, a little black pepper, and chopped lemon peel. Practice: Start frying salmon after cooking, and remove the skin and thorns after frying. Cut the cabbage into 2 cm pieces, gently knead with salt, and pour out the water squeezed out by salt after 5 minutes. Add salmon and cabbage to the cooked rice and stir well. Finally, add sesame oil, black pepper and lemon peel to enhance fragrance.