What nutrition does kohlrabi (cabbage) have?

nutritive value

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.

Pickles made of cabbage have 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 anti-oxidation effects of cabbage are at a high level as asparagus and cauliflower.

The nutritional value of cabbage is almost the same as 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.

Cabbage can improve human immunity, prevent colds and ensure the quality of life of cancer patients. Cabbage ranks fifth among anti-cancer vegetables.

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

Cabbage contains some ulcer healing factor, which has a good therapeutic effect on ulcer 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 can interfere with the utilization of iodine by the thyroid gland. When the body compensates, it makes the thyroid gland bigger and forms goiter. The goiter effect of cabbage can be eliminated by a large amount of dietary iodine, such as iodized salt, marine fish, seaweed and seafood to supplement iodine.

High-quality cabbage is quite hard and strong, and it is very weighty in the hand. The leaves outside are green and shiny. However, fresh cabbage in spring is usually wrapped loosely, so you should choose the watery and soft one.

Insect bite, yellow leaves, cracking and rot are all common shortcomings of cabbage, which can be easily detected. You should avoid eating any seriously damaged cabbage mentioned above.

Cut cabbage is easy to deteriorate from the knife edge, so it is best to buy whole cabbage, which will be preserved for a long time if eaten in sequence from the outer layer. It is easy to peel off the skin by cutting obliquely from the root of cabbage to the heart with a knife.

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

Chop raw cabbage, add mayonnaise, salad dressing, acid cream, vinegar, etc. to make shredded vegetable salad; Yekou j is processed into pickled vegetables to eat; It can also be cooked, fried, fried and roasted with a variety of meat and other vegetables. It should be noted that overcooking will lead to the loss of fragrance and bad taste, and greatly reduce its nutritional value. Therefore, when roasting, frying and cooking, cabbage should be added at the end. Related recipes, food with thick soup, a whole cabbage, potatoes, garlic, onions and chicken with bones are cooked together, which is simple and nutritious, and is a delicious food.

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

Cabbage and cheese salad

Cut the cabbage into small pieces, salt it, mix it with cheese rich in protein but low in energy, and raisins containing minerals, and then add olive oil to prevent arteriosclerosis.

Edit the nutrient content in this paragraph (per100g)

Three nutrients

Heat 20 kcal

Protein1.5g.

Fat 0.2 g

Carbohydrate 3.4 grams

Cholesterol free

Dietary fiber 0.5g.

Minerals:

Calcium 3 1 mg

Iron 1.9 mg

Phosphorus 3 1 mg