Cabbage, also known as Brussels sprouts, cabbage, Chinese cabbage, and lotus cabbage, is a variant of cabbage and is cultivated all over our country. In fact, it is also grown in various parts of the world. It is said that it is actually a very ancient vegetable. , people began to make them into delicacies more than 4,000 years ago in the ancient Greek and Roman times. In Europe today, wild cabbage can still be seen growing on the barren grassy beaches of barren and cold chalk rocks. my country's local cabbage has a fragrant, crisp and tender taste and can be eaten in all seasons. It has very high nutritional value and low price, so it is loved by many people.
Nutritional value of cabbage
Cabbage has high nutritional value and medicinal value. The "Compendium of Materia Medica" of the Ming Dynasty believed that cabbage "can benefit the liver and kidneys when eaten for a long time, fill the marrow sea, benefit the internal organs, benefit the joints, unblock the qi in the meridians, improve the ears and eyes, make people sleep less, benefit the heart, and strengthen the muscles and bones." Cabbage contains very little protein, fat, and starch, so its caloric value is very low and it is a low-calorie food. Cabbage is rich in pectin and cellulose, which are carbohydrates that the human body cannot digest and absorb. Therefore, you will feel full after eating. People who want to lose weight can use cabbage to lose weight.
Cabbage is rich in vitamin C and also contains more folic acid. Folic acid is involved in the synthesis of red blood cells and is an important drug in the prevention and treatment of anemia. It is also extremely important for the development of fetal neural tubes and can effectively prevent neural tube malformations in newborns. Cabbage is rich in vitamin A, calcium and phosphorus, which can promote bone development, prevent osteoporosis, and is beneficial to the growth and development of children and bone health care of the elderly.
The amino acids lysine and tryptophan contained in cabbage have a good auxiliary effect on the development of children and the prevention of Alzheimer's disease. Cabbage contains a large amount of crude fiber, which has a good laxative effect and can also help prevent fatty liver caused by excess fat deposition in the liver. Cabbage also contains anti-ulcer factor (vitamin U-like factor), which can promote the metabolism of epithelial mucosal tissue, accelerate wound healing, and has a good auxiliary therapeutic effect on gastric and duodenal ulcers.
Cabbage contains a sulfur-containing compound called isothiocyanate, which has a certain effect on the prevention and treatment of cardiovascular and cerebrovascular diseases. The pectin and fiber contained in cabbage can promote intestinal peristalsis, prevent constipation, and expel intestinal toxins in a timely manner.
Who must not eat cabbage?
There are not many people who must not eat cabbage. Most people can eat cabbage in moderation. Cabbage is rich in nutrients, but because it contains a lot of crude fiber and is hard, it should not be eaten by those with weak spleen and stomach and loose stools. Cabbage contains a small amount of goitrogenic substances, which will interfere with the use of iodine by the thyroid gland. In inland areas where iodine is deficient, it may cause the thyroid gland to enlarge, so you should eat less or not at all. In addition, people with excessive stomach acid should not eat cabbage.