Green cabbage is a vegetable food, different practices can not only increase the nutritional value of food, it itself contains nutrients are not changed. In fact, each food has its own unique nutritional value and efficacy and role, because each type of food is independent of the existence of food, so in the production of food or food before eating food, it is necessary to first go to the understanding of food nutrition and efficacy and role. So let me introduce you to the nutritional value of green vegetables.

First, the nutritional value of green vegetables

Provide nutrients, strong body

Green vegetables for the vitamins and minerals rich in one of the vegetables, an adult if you eat 500 grams of green vegetables every day, to meet the human body's needs of vitamins, carotene, calcium, Iron, etc., to ensure that the body's physiological needs to provide the material conditions, help to enhance the body's immune system.

Maintaining the elasticity of blood vessels

The green vegetables contain a large amount of crude fiber, which into the body of the human body and the combination of fat, can prevent the formation of plasma cholesterol, cholesterol metabolites - bile acid can be discharged to reduce the formation of atherosclerosis, so as to The first step in the process is to make sure that you are able to get the best out of it.

Moisturize the skin, delay aging

Green vegetables contain a large number of carotene (1 times more than beans, 4 times more than tomatoes, melons) and vitamin C, into the human body, can promote the metabolism of the skin cells, to prevent the skin from roughness and pigmentation, so that the skin is bright and clean. Delay aging.

Anti-cancer

Vitamin C contained in bok choy will form a "hyaluronic acid inhibitor" in the body, which has an anticancer effect, and can make the cancer cells lose vitality. In addition, the crude fiber contained in the green vegetables can promote peristalsis, increase the discharge of toxins in the colon, to achieve the purpose of anti-cancer.

The efficacy and role of bok choy

Lowering blood lipids

Bok choy is a low-fat vegetable and contains dietary fiber, which can be combined with bile acid salts and cholesterol and triglycerides in food to reduce the lipids. Absorption, so can be used to lower blood fat. Chinese medicine believes that green vegetables are cold in nature, easy to hurt the spleen and stomach, a little cold must be warm to moderate the cold nature. Can activate blood stasis, blood dispersal and swelling effect, can be used for pregnant women postpartum bruising abdominal pain and the treatment of boils, dengteng.

Detoxification of swelling

The plant hormones contained in the green vegetables can increase the formation of enzymes, carcinogens into the body have adsorption and exclusion of the role of cancer, so there is a function of cancer prevention. In addition, it also has the ability to promote blood circulation, enhance the detoxification mechanism of the liver, and has a therapeutic effect on skin sores and canker sores.

Broad bowel laxative

Bok choy contains a large amount of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces, shorten the feces in the intestinal lumen of the time, thus treating a variety of constipation, prevention of intestinal tumors. The main treatment of swimmer's wind dengue, boils on hands and feet, breast carbuncle, habitual constipation, calcium deficiency in the elderly and other diseases.

Beauty

The green vegetables contain vitamin C, carotene is an important nutrient to maintain the growth of human mucous membranes and epithelial tissues, and often eat has a cosmetic effect. The amount of calcium contained in the green leafy vegetables is the highest, an adult day to eat 500g of green vegetables, containing calcium, iron, vitamins A and C can meet the physiological needs, in addition to green vegetables also help to enhance the body's immune system.

Nectar Effect

The nectar of bok choy has the effect of clearing heat and moisturizing dryness, relaxing blood vessels, promoting blood breakthroughs, eliminating swelling and dispersing knots, and blood and tonic effect. It is often used in patients with liver and gallbladder system lesions and spleen and stomach weakness and treatment of sores and boils.

Sex and flavor

Cool, sweet easily hurt the spleen and stomach, a little cold must be warm and moderate medicinal properties. Into the liver, spleen, lung meridian. The seeds are pungent and warm. Feasible stagnation and blood circulation, swelling and detoxification, carbuncle and toxin, labor injuries, vomiting blood, fever sores, postpartum heart, abdominal disorders and malnutrition, postpartum diarrhea; ascarid intestinal obstruction, break the gas to eliminate swelling, bloody diarrhea, stomach pain, neuralgia, head congestion.

Third, how to buy vegetables

Choose vegetables, first look at the color

Look green, no yellow leaves this is the basic, of course, this is also a sign of fresh vegetables. We will not go to work every day to buy vegetables, if you buy a good green vegetables to put on a few days, I also have a little summary, some merchants in order to vegetables look clean, beautiful, will be sprinkled with water, or washed with water, of course, this is the same day to eat nothing wrong, but if the time to put a long time, the taste will be a lot worse, if you want to put a long time, it's best to choose those who do not have to go into the water of the vegetable.

Choice of varieties

Although the green vegetables look and feel similar, I used to think so, but in fact there is a difference, we often used to stir-fry with the green vegetables, it is best to choose those with large leaves, stem short varieties, this is definitely more delicious than those stem long.

About Wash

I myself think that the green fried or mixed with mushrooms fried bok choy, directly wash, do not use a knife to cut, directly with the hands of the hand break open than with a knife to get open, the flavor of the burn out of the correct. If you are afraid of pesticides attached to the green vegetables, you can first take the green water to soak, or add a little salt.

Storage

At lower temperatures, it's better to keep bok choy indoors than in the refrigerator.

Four, home cooking small bok choy

Name: home cooking small bok choy

Ingredients: small bok choy a handful of garlic three cloves of dried red pepper three, salt moderate, moderate oil, a little chicken

Practice:

1, will be the small bok choy washed clean, divided into a piece of garlic, cut into pieces. clean and divided into a piece of garlic sliced dry red chili pepper cut into sections aside spare

2, the pot of oil oil hot garlic and dry red chili pepper burst incense

3, into the small green vegetables stir-fry for two plus a little water cover the lid of the pot to simmer for a minute

4, lift the lid of the pot to stir-fry for two plus salt and then cover the lid of the pot to simmer for a minute

5, the pot to add a little bit of chicken stir-fry evenly that is ready to go

5, add a little chicken stir-fry evenly that is ready to go

The right way to do vegetables

1. Vegetables should try to use high-fire frying, which can reduce the loss of vitamin C. The vegetables should not be used as much as possible. Tomatoes fried in oil for three or four minutes, vitamin preservation rate of 94%, cabbage fried in oil for about 15 minutes, vitamin C preservation rate of only 57%. In order to make the stalks easy to cook, can be quickly stir-fried with a little water to smother. If you want to fry the whole long leaves in the pot, you can cut a knife mark on the root.

2. Cooking vegetables should be put in hot water to cook, not in cold water to cook. Such as potatoes cooked in hot water, vitamin C loss of about 10%, put in cold water to lose 40%. 3. Cooking to add a lid to the pot, lest the vitamins dissolved in the water run off with the water vapor.

4. Vegetables should not be blanched. Some people in the fried vegetables, in order to remove the astringent flavor, like to put in hot water and then fish out, squeeze the juice, and then fried. This will make most of the inorganic salts and vitamins in the vegetables lost. If you have to blanch, blanch the water is best utilized as much as possible. Such as making dumplings of vegetables, blanching water can be put in the meat filling, so that the preservation of nutrients, but also to make dumplings filled with flavorful soup.

5. Cooking vegetables, add a little diamond starch, so that the soup becomes thick, not only can make the food delicious, but also because the starch contains glutathione, vitamin protection. Burning meat dishes, after adding wine, and then set aside some vinegar, the dish will become fragrant. Burning vegetarian dishes such as bean sprouts and so on, add some vinegar, good flavor and nutrition. Because vinegar also has a protective effect on vitamins.

6. Vegetables as far as possible after washing cut, avoid soaking in water. Cut pieces to be large, cut the smaller, cooking and preservation of time, the longer the loss of vitamins and inorganic salts in vegetables.

7. Vegetables as far as possible to do now fried eat, avoid a long time to keep warm and multiple heating.

8. When frying vegetables, accidentally frying pan fire, sprinkle a handful of salt into the pan, you can extinguish the fire.