Nutritional value of Chinese cabbage Chinese cabbage contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. Among them, the content of calcium is high, almost equal to 2-3 times that of Chinese cabbage. The content of vitamin C and carotene in Chinese cabbage is higher than that in Chinese cabbage, and the content of sugar and carbohydrate is slightly lower than that in Chinese cabbage.
1, calcium
The content of calcium in Chinese cabbage is high, almost equal to 2-3 times that of Chinese cabbage. It is an ideal vegetable for preventing and treating vitamin D deficiency (rickets). Children with calcium deficiency are prone to bone weakness and baldness, and Chinese cabbage can promote the absorption of calcium.
2, crude fiber
Chinese cabbage contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a cholesterol metabolite, to reduce the formation of atherosclerosis, thus maintaining vascular elasticity.
3. Carotene
Chinese cabbage contains more carotene than beans, tomatoes and melons, and its carotene is 74 times that of Chinese cabbage, which can protect eyes and improve eyesight. It is also rich in vitamin C, which can promote skin cell metabolism, prevent skin roughness and pigmentation, make skin bright and clean, and delay aging.
4, vitamin C.
Vitamin C contained in Chinese cabbage forms a "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of preventing cancer.
5. Folic acid
Chinese cabbage is rich in folic acid, which can prevent anemia and Alzheimer's disease and prevent birth defects, especially for pregnant women.
6. Vitamin A
Chinese cabbage is rich in vitamin A, which can enhance immunity, protect the skin, ensure the dark vision of eyes and promote the growth and development of the body.
Vitamin b
B vitamins can promote the secretion of digestive juice, maintain and promote intestinal peristalsis, which is beneficial to defecation. Chinese cabbage is also rich in vitamins B 1, B6, pantothenic acid and so on, which has the function of relieving mental stress. Eating more Chinese cabbage before the exam helps to keep a calm mind.
vitamin E
Chinese cabbage also has vitamin E, which is called tocopherol, which can resist oxidation and cancer, delay aging, moisturize skin, reduce wrinkles and regulate endocrine.
nicotinic acid
Chinese cabbage contains nicotinic acid, also known as vitamin B3 or vitamin PP, which can resist pellagra, dilate blood vessels, promote blood circulation and lower blood pressure.
iodine
Chinese cabbage is rich in iodine, which can maintain a sound nervous system and prevent stroke.
copper
Chinese cabbage is rich in copper, which is an indispensable micronutrient for human health and has an important influence on the development and function of blood, central nervous system, immune system, skin, liver, heart and other internal organs.
Vitamins and minerals
Chinese cabbage is one of the most abundant vegetables with vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body.
How to eat Chinese cabbage? Chinese cabbage tastes good, and its leaves are less soft and easy to break like other leafy vegetables. There are many ways to eat Chinese cabbage, which can be fried with mushrooms, mushrooms, bamboo shoots and fried. Small cabbage soup is beneficial to lose weight. Chinese cabbage can be eaten by ordinary people.
Practice guidance
Unlike Chinese cabbage, Chinese cabbage can not be eaten raw. When cooking dishes with Chinese cabbage, it should not be fried and boiled for too long to avoid nutrient loss.
Stewed tofu with Chinese cabbage
Materials:
Appropriate amount of tofu, Chinese cabbage, tomato, salt, ginger and mushroom essence.
Practice:
(1) Heat oil and stir-fry ginger foam.
(2) Add tomatoes and fry.
(3) Add the diced tofu, stir-fry for a while, and add water to boil 10 minute.
(4) Chop Chinese cabbage, put it into boiling, and add a little salt and mushroom powder to taste.
Bai Cai cuan wan zi
Materials:
Pork 1 50g, Chinese cabbage 200g, egg 50g, pepper 2g, salt 3g, yellow rice wine 5g, monosodium glutamate1g and scallion 5g.
Practice:
(1) Chop pork, then add pepper water, refined salt, yellow wine, monosodium glutamate, egg, onion and Jiang Mo and mix to make stuffing.
(2) Wash the Chinese cabbage, blanch it with boiling water first, then put it in cold water to cool it, and take it out for later use.
(3) Add some water into the pot, turn to low fire after boiling, first squeeze the mixed meat into balls weighing 3 grams, put them into the pot, take them out when they are cooked and floated, skim off the floating foam on the soup, add Chinese cabbage and the rest of the seasoning, then put them in and cook them a little.
Stewed ribs with Chinese cabbage
Materials:
300g pork chop, 500g Chinese cabbage, 200g white radish and 5g refined salt.
Practice:
(1) Blanch the ribs, put them in a pot, add boiling water and ginger slices and stew for one hour, then add white radish and stew for 30 minutes.
(2) Stir-fry chopped green onion in another pot, add Chinese cabbage and stir-fry until soft.
(3) Add ribs and white radish and continue to stew for 20 minutes. Season and serve.
Stewed vermicelli with Chinese cabbage
Materials:
Appropriate amount of Chinese cabbage, appropriate amount of dried vermicelli, appropriate amount of mushroom, salad oil, salt, soy sauce, onion, ginger, spiced powder, and thick soup treasure 1 piece.
Practice:
(1) Clean Chinese cabbage, blanch for 2 minutes, then cool and cut into sections for later use.
(2) Blanch the mushrooms for 1 min until they are soft, clean the blanched mushrooms, break them into small pieces by hand, and cut the vermicelli into small pieces with scissors for later use.
(3) Saute the onion and ginger.
(4) Then add the Chinese cabbage and stir fry for a while.
(5) Sprinkle a little spiced powder and continue to stir fry.
(6) If you add water to the cabbage, put a piece of thick soup treasure.
(7) Pour in a little soy sauce and a little salt.
(8) After boiling, add vermicelli and mushrooms and continue to cook for 5 minutes, then sprinkle chopped green onion.
Mushrooms and Chinese cabbage
Materials:
Chinese cabbage 1 tbsp, 6 fresh mushrooms, 2 tbsps of salad oil, salt 1 tsp, a little chicken essence, garlic paste 1 tbsp, and sugar 1/2 tsp.
Method:
(1) Wash Chinese cabbage, pick segments, wash mushrooms and slice.
(2) Boil the water and add 1 tablespoon oil and 1/2 teaspoons salt.
(3) put the vegetables in, blanch them until they are broken, and take them out and drain them.
(4) Peel and chop the garlic for later use.
(5) Heat the pot with 1 tablespoon of oil and saute the minced garlic.
(6) Stir-fry the mushrooms for a while, and sprinkle a little water until soft.
(7) Add Chinese cabbage, stir well, and season with salt, sugar and chicken essence.