Nutritional value: spicy cabbage contains rich inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B.
Edible efficacy: 1, antibacterial effect: the lactic acid bacteria produced by the fermentation of spicy cabbage have a sour taste, which can inhibit the harmful bacteria in the human intestine after eating.
2. Cellulose can prevent enteritis and colitis: The raw material of spicy cabbage itself contains a lot of cellulose, which can prevent intestinal diseases such as constipation and enteritis or colitis.
3. Regulatory effect of lactic acid bacteria: The lactic acid bacteria contained in spicy cabbage can inhibit the reproduction of harmful bacteria in the intestine, promote the secretion of acidocyanase that decomposes protein in the stomach, and regulate the normal distribution of microorganisms in the intestine.
4. Prevention of adult diseases: Spicy cabbage can also prevent adult diseases such as obesity, hypertension, diabetes and digestive system.
5, anti-arteriosclerosis, anti-acidification, anti-aging functions: spicy cabbage has the functions of reducing blood cholesterol content, promoting the decomposition of fibrin, and has the effect of preventing arteriosclerosis. Spicy cabbage also has the effect of reducing liver fat concentration. Vitamin C, carotene, phenolic oxides, chlorophyll and other components contained in spicy cabbage have anti-acidification effect and can inhibit aging, especially in anti-skin aging. The anti-acidification effect of spicy cabbage is different in different stages of fermentation, and the anti-acidification effect is the highest in the appropriate period of fermentation.