What kind of cabbage contains more vitamin u?

Cabbage, also known as cabbage, cabbage, cabbage and glassware in Taiwanese, is the stem and leaf of cruciferous cabbage.

Originated in the Mediterranean coast, it is now widely cultivated in China.

According to its shape, it can be divided into three types: flat type, pointed type and round type. Chinese cabbage with large and thick leaves is a kind of vegetable with high nutritional value and important health care function. It is a natural anticancer drug.

Important cabbages include Brussels sprouts, headless cabbages, cabbages, kale, red cabbages and so on. Among the 30 kinds of anti-cancer fruits and vegetables recommended by the American Cancer Society, the first four are cabbage.

The main stem of Chinese cabbage is thick and short, and the outer leaves are about 10. The heart leaves begin to grow from the inside out and wrap around each other to form leaf balls, and the tighter the cold leaf balls are, the more oblate they become.

Cabbage tastes sweet, has the functions of benefiting the spleen and stomach and relieving pain, and can be used to treat epigastric pain, lethargy, acute abdominal pain and other diseases.

It is rich in vitamins, sugar and other ingredients, among which vitamin A is the most, and contains a small amount of k 1, U, chlorine, iodine and other ingredients. Especially k 1 and u are anti-ulcer factors. Therefore, eating cabbage regularly can relieve mild ulcer or duodenal ulcer, and is suitable for people of any constitution to eat for a long time. In addition, some chemicals containing sulfide are special components of cruciferous vegetables, which have anti-cancer effects, among which Chinese cabbage, carrot and cauliflower are the most famous, also known as the three musketeers.

Chinese cabbage-a kind of natural stomach cabbage, is flat and sweet, non-toxic and enters the stomach and kidney. Chinese cabbage is one of the best vegetables recommended by the World Health Organization, and it is also known as a natural "stomach-nourishing dish". Vitamin k 1 and vitamin u contained in it can not only resist gastric ulcer, protect and repair gastric mucosa, but also keep gastric cells active and vigorous, and reduce the chance of pathological changes.

Cabbage is good for hormone secretion and breast development.

A cup of Brussels sprouts contains as much as 7. 5g fiber, which is one of the best sources of fiber vegetables.

All kinds of cabbages are good sources of potassium. Cabbage is also rich in vitamin A, calcium and phosphorus.

Chinese cabbage is eaten raw or juiced with fresh fruit (200-300°c) and taken on an empty stomach, two or three times a day, with the best effect. However, Chinese cabbage contains more crude fiber than Chinese cabbage, which is hard and people with poor digestive function should not eat more.

Cabbage contains vitamin K, which plays an important role in maintaining bone density. If elderly women take proper amount of vitamin K, their bones will be denser and their chances of fracture will be less. Therefore, women and the elderly should eat more cabbage.

Macular degeneration of retina is the main cause of blindness in the elderly over 65 years old. If you increase the intake of lutein in your diet, it will help to prevent this disease. Cabbage and spinach contain lutein. As an antioxidant, lutein can effectively prevent macular degeneration. Eating these two vegetables regularly can also reduce the incidence of cataract by 40%.

nutritive value

Calories (kcal) 30 Thiamine (mg) 04 Calcium (mg) 25

Protein (g) 1.3 riboflavin (mg) .02 magnesium (mg) 24

Fat (g) .2 Nicotinic acid (mg) .5 Iron (mg.3

Carbohydrate (g) 5.7 Vitamin C (mg) 4 1 manganese (mg) 1 1

Dietary fiber (g) 1.3 vitamin e (mg), 13 zinc (mg) .55438+07

Vitamin A (μ g) 3 Cholesterol (mg) 0 Copper (mg) .02

Carotene (μ g) .7 Potassium (mg) 190 Phosphorus (mg) 46

Retinol equivalent (μ g) 90.8 sodium (μ g) 29.8 selenium (μ g) .55438+06

The practice of purple cabbage

Shred purple cabbage and marinate it with sugar, white vinegar, a little salt, apple slices (fragrant leaves and Schisandra chinensis) and red wine for one day. You can keep the one with brackets, because it is not convenient to buy.

Then, stir-fry the purple cabbage in the pot, because the purple cabbage will produce moisture in the process of frying.

So this dish is half stewed and half fried. When the water is almost gone and the purple cabbage is soft, it can be cooked.

Cold salad practice

Cut the flying water into supercooled water (ice water is better) and add seasonings: cooked oil, sesame oil, Chili oil, aged, coriander, garlic, salt, monosodium glutamate and a little sugar. It's delicious after ten minutes, and it's good to make other cold dishes.

Cabbage or cabbage, cabbage, also known as cabbage, also known as lotus root, lotus root, kohlrabi and so on. It is a variety of cabbage, which is cultivated all over China.

Cabbage is nutritious and contains a lot of vitamin C, cellulose, carbohydrates and various minerals. In addition, cabbage also contains vitamin U, which is an anti-ulcer factor and has the function of decomposing ammonium nitrite. Here is a brief introduction to the medicinal effects of Chinese cabbage.

1) Chinese medicine believes that eating cabbage often tastes sweet and nontoxic, and has the effects of replenishing marrow, benefiting joints, strengthening bones and muscles, benefiting five internal organs, regulating five internal organs, clearing away heat and relieving pain.

2) Fresh Chinese cabbage juice can treat gastric and duodenal ulcers, and has the functions of relieving pain and promoting healing.

3) Eating Chinese cabbage regularly also has a certain effect on skin beauty, which can prevent skin pigmentation, reduce young people's freckles and delay the appearance of senile spots.

4) Among the best foods recommended by the World Health Organization, sweet potato (sweet potato) is the first vegetable. Sweet potato is rich in vitamins, and it is also an anti-cancer expert, followed by asparagus, Chinese cabbage, cauliflower, celery, eggplant and carrot, and Chinese cabbage ranks third.

nutritive value

Cabbage has high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are five times higher than those in pure cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better use low-calorie seasonings to make salads.

Kimchi made from cabbage has the same nutritional value as unfermented cabbage, except that they contain more sodium.

All kinds of cabbages are good sources of potassium.

Japanese scientists believe that the anti-aging and antioxidant effects of cabbage are at a high level with asparagus and cauliflower.

The nutritional value of Chinese cabbage is similar to that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage, so pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product.

Chinese cabbage can improve human immunity, prevent colds and ensure the quality of life of cancer patients. Chinese cabbage ranks fifth among anticancer vegetables.

Fresh Chinese cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and has certain curative effects on sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache.

Cabbage contains some ulcer healing factors, which have a good therapeutic effect on ulcers and can accelerate wound healing. It is an effective food for patients with gastric ulcer. Eating more cabbage can also stimulate appetite, promote digestion and prevent constipation.

Cabbage is also an ideal food for patients with diabetes and obesity.

Cabbage and other mustard vegetables contain a small amount of substances that cause goiter, which will interfere with the utilization of iodine by thyroid. When the body compensates, it makes the thyroid gland bigger and forms goiter. The goiter effect of cabbage can be eliminated by eating a lot of iodine, such as iodized salt, sea fish, seaweed and seafood to supplement iodine.

High-quality cabbage is quite hard and strong, and it carries a lot of weight in your hand. The leaves outside are green and shiny. However, fresh cabbage in spring is usually wrapped loosely, so you should choose the kind that is tender and soft.

Insect bite, yellow leaves, cracking and rot are all common shortcomings of Chinese cabbage, which are easy to detect. You should avoid eating any of the above seriously damaged cabbages.

The cut cabbage is easy to deteriorate from the edge of the knife. It is best to buy the whole cabbage and eat it in order from the outer layer, which will be preserved for a long time. It is easy to peel off the skin of cabbage by cutting it obliquely from the root to the heart with a knife.

In order to prevent cabbage from drying and deterioration, it can be wrapped in plastic wrap and stored in the refrigerator.

Chop raw cabbage and add mayonnaise, salad dressing, sour cream, vinegar, etc. Make chopped vegetable salad; Noguchi J is processed into kimchi to eat; It can also be cooked, fried, fried and baked with various meats and other vegetables. It should be noted that overcooking will lead to the loss of fragrance, poor taste and greatly reduce its nutritional value. Therefore, when roasting, frying and cooking, cabbage should be added at last. Related recipes, thick soup food, a whole cabbage, potatoes, garlic, onions and chicken with bones are cooked together, which is simple and nutritious, and is a delicious dish.

Because many nutrients are dissolved in the soup, all nutrients can be absorbed after drinking the soup. At the same time, thick soup also makes meat and vegetables taste good. When cooking, you can enjoy delicious food without adding too much seasoning and salt.

Cabbage and cheese salad

Cutting Chinese cabbage into small pieces, adding salt, mixing with cheese rich in protein but low in energy and raisins containing minerals, and adding olive oil can prevent arteriosclerosis.

Nutrients (per kloc-0/00g)

Three nutrients

Heat 20 kcal

Protein1.5g.

Fat 0.2 g

Carbohydrate 3.4 grams

Cholesterol free

0.5g dietary fiber.

Minerals:

Calcium 3 1 mg

Iron 1.9 mg

Phosphorus 3 1 mg