Cabbage, also known as cabbage, cabbage, cabbage, cabbage, cabbage, lotus white, etc., is one of the cruciferous vegetables and one of the very nutritious vegetables! I analyze it from the following:

I. Nutritional value

It is flat in nature, sweet in taste, non-toxic, enters the stomach and kidney meridians, and has the effects of benefiting the spleen and stomach, relieving pain. Cabbage contains 22 kilocalories per100g, and is rich in vitamin C, vitamin E, folic acid, vitamin U (methionine chloride), carotene, calcium, potassium, manganese, chromium, molybdenum and cellulose. Cabbage is known as a natural "stomach dish", and its vitamin K 1 and vitamin U can not only resist gastric ulcer, protect and repair gastric mucosa, but also reduce the chance of cancer. Rich in chromium, it can regulate blood sugar and blood lipid; Phytoncide has antibacterial and anti-inflammatory effects, and has certain effects on sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache.

Second, the purchase method

1, look at the shape and color. Round head and flat head are better than pointed head; The higher the gloss, the fresher the description.

2. Weigh the weight by hand. It is better to focus on the same volume and weight, indicating that the water is sufficient and the structure is compact. It is best to press it by hand.

Third, scientific storage

Cabbage is a more storable leafy vegetable, and the fresher it is, the more nutrients it retains. When storing, you should not mix with yellow leaves and rotten cabbage. It is best to keep 3-5 outer leaves and refrigerate them as soon as possible. The best storage condition is 0-2℃ refrigerator. It will be preserved for a long time when eaten in sequence from the outer layer.

Fourth, cooking tips

1, cabbage cooking methods are very diverse, such as frying, stir-frying, stir-frying, stewing, making soup and stuffing. The knife cuts obliquely from the root of cabbage to the heart of cabbage, which can easily peel off the skin and eat it layer by layer from the outside to the inside. If you want to eat it raw, be sure to remove the outer leaves and stems before washing them thoroughly, otherwise it is easy to leave pesticides and harmful to your health.

2, when cooking cabbage, do not cover the pot, stir-fry quickly, which will help the toxic substances to volatilize, the color is bright, the taste is sweet and crisp, and reduce the loss of nutrients.

Fourth, healthy eating

The general population can eat it, and there is no absolute saying that you can't eat it unless you are allergic to cabbage. It is especially suitable for patients with atherosclerosis, gallstones, obesity, diabetes, digestive tract ulcers, pregnant women and others. Cabbage and other mustard vegetables contain a small amount of goiter-causing substances (such as thiocyanate), which can interfere with the utilization of iodine by thyroid gland. Therefore, iodized salt can be eaten when cooking cabbage, or kelp, marine fish and shrimp can be selected in the diet to supplement each other's iodine. However, patients with hypothyroidism need to eat a small amount. Healthy adults should take100g daily.