Chinese cabbage is alkaline.

The nutritional value of Chinese cabbage:

1. Skin care?

Chinese cabbage has a high water content, about 95%, and very low calories. The air is dry in winter and the cold wind is very harmful to human skin. Cabbage is rich in vitamins C and E. Eating more cabbage can have a good skin care and beauty effect. ?

2. Calcium supplement?

Chinese cabbage is rich in calcium, with 43 mg of calcium per 100 grams. A cup of cooked cabbage juice provides almost as much calcium as a cup of milk. Some people don't like to drink milk, so they can get a lot of calcium by eating enough Chinese cabbage. ?

3. Loose intestines and relieve constipation?

Chinese cabbage is rich in dietary fiber and can relieve constipation. At the same time, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, and niacin, cabbage is also rich in vitamins. Its vitamin C and riboflavin content are five times higher than those of apples and pears. , 4 times; the trace element zinc is higher than that of meat. For people who get angry easily, eating more Chinese cabbage can clear away the heat. ?

Extended information:

Precautions for eating Chinese cabbage:

1. Overnight cooked cabbage and unpickled Chinese cabbage should not be eaten. ?

Because both produce nitrite, which is carcinogenic. ?

2. The blanching time should not be long. ?

The time for blanching Chinese cabbage in boiling water should not be too long. The best time is 20 to 30 seconds. Otherwise, it will be too soft and rotten and will not taste good.

3. It is not suitable to use copper utensils for cooking or serving.

Copper utensils will destroy the ascorbic acid contained in them and reduce the nutritional content.

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