Mustard greens are rich in vitamin A, B vitamins, Vitamin C and Vitamin D. The effect is that they can be used to improve the health of the body and the mind. Specific effects are refreshing, mustard contains a lot of ascorbic acid, is very active reducing substances, involved in the body of the important redox process, can increase the oxygen content of the brain, stimulate the brain to the use of oxygen, refreshing, relieving fatigue effect.

Contraindication: when cooking with capers, pay attention to the cooking time, not too long. Because some of the nutrients and active substances, by the influence of high temperature, it will be destroyed and then gradually lost. Leads to the caper nutritional value decline.

Extended information

Chinese Food Composition Table shows that every 100 grams of mustard cabbage calcium content of up to 230 milligrams, and the same quality of milk calcium content of about 100 milligrams. Not only is the calcium content high, studies have shown that the body's absorption rate of calcium in mustard is comparable to that of milk. There are many ways to use mustard greens, such as stir-frying shredded pork, making soups, stuffing, etc., and can also be used to pickle small gazpacho. If you eat with tofu, the calcium effect is better.

Kale is rich in vitamin C, far more than spinach and amaranth and other vegetables that are generally considered to be high in vitamin C content. In cooking, kale is best used in a quick stir-fry, choking method, do not cook overcooked, in order to maintain its color and quality of the characteristics of the crisp.

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