Efficacy and function of cabbage
Cabbage, also known as cabbage, cabbage and cabbage, belongs to Cruciferae. Cabbage, rich in nutrition, contains a lot of vitamin C, cellulose, carbohydrates and various minerals. In addition, cabbage contains vitamin U, which is an anti-ulcer factor and has the function of decomposing ammonium nitrite. Cabbage can provide rich nutrition for human body, such as vitamin C, carotene, cellulose, various minerals, calcium and potassium, etc., and has the characteristics of low fat and low calorie. Chinese medicine believes that cabbage is non-toxic, and has the effects of nourishing marrow and bones, strengthening joints, strengthening bones and muscles, benefiting five internal organs, regulating six internal organs, clearing away heat and relieving pain, and also has certain effects on skin beauty, reducing freckles and delaying senile plaque.
The difference between cabbage and cabbage
There is no difference between cabbage and cabbage. Cabbage, also known as cabbage, belongs to the same vegetable. Cabbage has different colors such as green, white and red. The leaves include cotyledons, basal leaves, seedling leaves, lotus leaves and bulbous leaves. The leaves are dark green to green, smooth and fleshy, with powdery wax on the leaves. The weight of cabbage usually ranges from 0.9 to 3 kg, and the diameter ranges from10 to 20 cm. Cabbage comes from the Mediterranean region of Europe and is one of the most important vegetables for westerners. There are about 400 varieties of cabbage, including flowering cabbage, stem cabbage, bare leaf cabbage and curly leaf cabbage, which are cultivated all over China. Cabbage has a high moisture content (about 90%) and a low calorie, but the calorie in most shredded cabbage salads is five times higher than that 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. Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformation, so pregnant women and anemia patients should eat more cabbage.
Can cabbage be eaten raw?
Cabbage can be eaten raw, and if eaten raw, it is also rich in nutrition and has a unique taste. Some vitamins E and C contained in cabbage are extremely rich. If eaten raw, it can absorb these nutrients well, which is very helpful for health. The vitamins in cabbage are about three times higher than those in tomatoes, which shows that it has high vitamin quality and can also play a good antioxidant role, which is very beneficial to our skin health. Cabbage eaten raw is very flavor, and it can bring a lot of health care effects. Some nutrients contained in it can play a good anti-inflammatory role and kill bacteria. If the body has a sore throat or stomach, and toothache, it can be improved by eating raw cabbage, which is a very effective way to alleviate it. However, the raw cabbage must be thoroughly cleaned and the practice must be paid attention to, so that it can be safer to eat.
Do you want to blanch cabbage for salad?
Cabbage needs blanching to make salad. Generally, after the water is boiled, you can put the cabbage in the pot. After the water is boiled again, you can take it out. The time should not be too long or the nutrition of the cabbage will be lost. This can remove pesticide residues from vegetable leaves and let the human body absorb more nutrients. Cabbage is rich in folic acid and has a good preventive effect on megaloblastic anemia and fetal malformation. Cabbage is rich in vitamin C, vitamin E, β -carotene and so on, which has antioxidant and anti-aging effects. Eating more cabbage can stimulate appetite, promote digestion and prevent constipation. Cabbage is also an ideal food for patients with diabetes and obesity.