Which has the most nutrients, carrots or bok choy

。Cabbage and carrots eat together has many benefits for the human body, the specific benefits are mainly divided into the following types, 1. First of all, cabbage contains a large amount of dietary fiber and other vitamins, these substances can help the human body regulate the stomach, increase gastrointestinal peristalsis, and avoid the symptoms of constipation in the human body, and at the same time, these substances can also prevent the human intestine from absorbing bile acids and cholesterol, which can effectively prevent the symptoms of arteriosclerosis and gallstones in the human body. 2. Secondly, carrots contain a large amount of lignin, which can enhance the body's resistance and prevent the emergence of cancer to a certain extent.

It should be noted that cabbage is a cold food, and people with weak spleen and stomach cannot overeat cabbage, which will lead to spleen and stomach dysfunction in such people, followed by carrots can not be eaten with peppers and white radish, which will produce adverse food reactions.

White radish is rich in vitamin C and the trace element zinc, which helps to strengthen the body's immune function and improve disease resistance.

The mustard oil in white radish promotes gastrointestinal motility, increases appetite and aids digestion.

The amylase enzyme in white radish breaks down starch and fat in food so that it can be fully absorbed.

Radish can increase the activity of macrophages, engulf cancer cells, and therefore have an anti-cancer effect.

White radish has a good moisturizing and physical effect on the throat, which is conducive to local inflammation, relieves local itching and stops coughing.

1.Carotene is converted into vitamin A, which plays an important role in preventing epithelial cell cancer, and the lignin in carrots can also be increased. As an antioxidant, it has the anti-cancer effect of inhibiting oxidation and protecting normal cells of the body from oxidative damage.

2.Carotene has the function of hematopoiesis to replenish the blood needed by the body, thereby improving anemia or cold-bloodedness, and is also rich in potassium.

3.Carrots contain plant fiber, are highly absorbent, and tend to swell in the intestines, making them the "filling substance" in the intestines.

4.Vitamin A in carrots is essential for the normal development of bones, which is conducive to cell reproduction and growth.

Don't puree carrots with turnips. Because carrots contain enzymes that can destroy vitamin C, they will completely destroy the vitamin C in radishes. Therefore, it is best to eat carrots and white radishes separately.

White radish can mainly help digestion and promote metabolism. Carrots are rich in vitamins, which have antioxidant, metabolic effects, help eyesight, and enhance immunity. In particular, carrots with orange skin are more nutritious.

From the nutritional analysis, the nutritional value of green radish has several advantages:

1. Green radish sugar content is high, sweeter, and tastes better. The data shows that green radish contains grams of sugar per 100 grams, while white radish is 5 grams, and green radish has a better sugar content, so it tastes sweeter.

2. The carotene content in green radish is better. The carotene content in green radish is 60 micrograms per 100 grams, while white radish is 20 milligrams, and green radish is 3 times that of white radish.

3. The content of vitamins B1, B2, minerals, potassium, phosphorus and calcium in green radish is also higher than that of white radish.

It's no wonder that people always say that green radish has a higher nutritional value than white radish, so there is some truth to this.

However, this does not mean that white radishes are useless. In fact, white radish also has its own advantages.

1. The vitamin C content in white radish is a little higher. The amount of vitamin C contained in white radish is 21 mg per 100 grams, while green radish is 14 mg per 100 grams.

2. The vitamin E content in white radish is also more advantageous. The vitamin E in white radish is 4 times that of green radish.

3. Moreover, in the cold winter, when vegetables are so scarce, it is good to have fresh vegetables. Therefore, white radish and green radish are all good radish, and everyone doesn't have to worry too much about eating them.

I remember people often say that radish and cabbage have their own love, which means that vegetables are all good-looking, which one do you like to eat? Or choose whichever vegetable you need to eat.

Which is better to eat, Chinese cabbage or radish? The answer is either one. It's just that according to our own preferences, according to our own needs, according to the nutrients of Chinese cabbage and radish, reasonable eating will be greatly beneficial.

Chinese cabbage, also known as the king of 100 vegetables, is rich in nutrients for a variety of vegetables, so it has become a vegetable seed that is available in thousands of households all year round.

Radish is also rich in many nutrients, isn't there such a saying? Eat radish in winter and ginger in summer.

Therefore, each type of vegetable has its own nutritional composition, and we must according to our own needs, or the nutritional content of the vegetable species is reasonable, and the dietary benefit is the best.

I think carrot still has a lot of nutrients, it contains a lot of vitamins and other nutrients, and there is also a lot of water, such as vitamin A and vitamin C, which is very helpful to our body. In daily life, we can cut white carrots into shreds, put them in a pot and stir-fry, or stew them with pork ribs.

White radish is rich in minerals, inorganic salts, proteins, vitamins, carbohydrates and other nutrients. Generally, radish can be stewed with some meat, or it can be eaten cold, and vegetarian stir-fry is very good.

White radish contains carbohydrates, protein, calcium, iron, some trace elements, and many vitamins, which are some elements that are better for the human body, it can be used to cook soup, can also be used to adjust cold dishes, the taste is particularly delicious, can make the body have sufficient nutrients, and can also promote gastrointestinal absorption.

White radish is rich in vitamins and dietary fiber, there are many ways to eat white radish, white radish can be made into dried radish, radish can be stewed with pork ribs, white radish and pear stewed porridge, steamed radish cake with white radish and wolfberry.

White radish is rich in nutrients, boiling white radish is one of the easiest ways to eat, can remove waste from the body, promote metabolism, can also make rock sugar radish and white radish soup, has good strength, efficacy, can also relieve the symptoms of sore throat, nasal congestion.

White radish also has a lot of digestive amylase, which can prevent hyperacidity, gastritis and stomach ulcers, and has a high vitamin content. You can stew white radish soup, eat white radish raw, stew beef with white radish, and marinate white radish.

White radish contains mustard oil, amylase, and crude fiber, which can promote digestion and enhance appetite; You can squeeze juice and drink, you can boil soup, you can stir-fry, cook porridge and other cooking methods.

White radish can supplement vitamin C, and there are many ways to make it, such as cold radishes, making shredded white radish soup, and fried radish.

Cabbage is more nutritious than turnips.

1. Radish contains a variety of trace elements that can induce the human body to produce interferon; White radish is rich in vitamin C, which is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

White radish contains a lot of vegetable protein, vitamin C and folic acid, which can clean the blood and ** after eating into the human body, and at the same time can reduce cholesterol and help maintain the elasticity of blood vessels.

Radish is known as "little ginseng" in China. Modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrates and vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

2. Cabbage is rich in nutrition, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, niacin, it is also rich in vitamins, and its vitamin C and riboflavin content are 5 times and 4 times higher than that of apples and pears respectively; The trace element zinc is higher than meat and contains molybdenum, which inhibits the absorption of nitrite amines. Among them, vitamin C can increase the body's resistance to infection, and is used for the prevention and treatment of scurvy, bleeding gums, and various acute and chronic infectious diseases. The cellulose contained in cabbage can enhance the peristalsis of the stomach and intestines, reduce the retention time of feces in the body, help digestion and excretion, thereby reducing the burden on the liver and kidneys, and preventing the occurrence of a variety of stomach diseases.

From the above comparison, the mineral content, fat, protein, etc. in cabbage are better than the nutritional content of radish, and the only vitamin C content is higher than that of cabbage, but the vitamin C content of cabbage is not low. Therefore, the nutrition of cabbage is relatively higher than that of radish.

Hello! Each has its own role and efficacy.

Cabbage is rich in vitamin C, but it also contains crude fiber.

Radish has the effect of aeration, as the saying goes, "eat radish in winter, eat ginger in summer, without a doctor's prescription", it can be seen that radish is still a very good thing.

Therefore, the food must be reasonably matched in order to absorb nutrients.

There are no advantages or shortcomings between these two things

Cabbage, there is a saying that there is an antidote to all kinds of poisons It is indispensable In the same way, radish is also nutritious, and it is a good thing that can be eaten at all times The previous one has said it very clearly

I think cabbage is a bit more nutritious: cabbage has a high vitamin C content of milligrams (per 100 grams of cabbage, higher than the vitamin C content of turnips).