What are the main nutrients contained in cabbage

There are two kinds of Chinese cabbage and small Chinese cabbage, which are native and special vegetables in China, and are important vegetables that people often eat.

cabbageYesB vitamins, vitamin C, calcium, iron, phosphorus and other minerals, and the content of trace element zinc in cabbage is very high.

Traditional Chinese medicine believes that cabbage is slightly cold and non-toxic, and regular consumption has the effects of nourishing the stomach, removing annoyance and quenching thirst, diuretic and laxative, clearing heat and detoxifying.

Cabbage is rich in carotene, vitamin B1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, iron, phosphorus and other nutrients. Cabbage is rich in crude fiber, which can promote intestinal peristalsis, promote fecal excretion, help digestion, moisten the intestines, promote detoxification, and have the effect of preventing bowel cancer. Cabbage is rich in vitamin C, which can prevent scurvy, bleeding gums, etc. caused by vitamin C deficiency.

Cabbage is a low-fat, low-calorie, high-water, high-dietary fiber food, which can speed up metabolism, prevent constipation and subcutaneous fat accumulation, and has the effect of reducing fat. Cabbage can nourish the stomach, clear away heat and trouble, cool and sweet, clear heat and detoxify, and is very suitable for patients with dry mouth and thirst, phlegm, heat and cough and wind-heat cold.

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Cabbage is a common vegetable in winter, and it is also the vegetable that everyone stores the most in winter. It is delicious and nutritious, and is known as the "king of dishes" and is loved by people. As the saying goes:

The pork is beautiful in the meat, and the cabbage is fresh in the dish." In life, we often hear people say that "100 vegetables are not as good as cabbage" to praise the benefits of cabbage. Below, let's take a look at what nutritional value of cabbage is respected by people.

Chinese medicine believes that cabbage smells sweet and warm, non-toxic, "Compendium of Materia Medica" mentions that eating cabbage often can "benefit the stomach, remove annoyance and detoxify alcohol, eliminate food and lower qi, cure miasma, and medium, good for bowel and bowel movements", and cabbage contains minerals such as potassium salts, which is conducive to the effect of reducing swelling.

Cabbage is rich in protein, sugar, dietary fiber, vitamins and trace elements such as calcium, iron, phosphorus, etc., among which the content of vitamin C and B vitamins is much higher than that of ordinary vegetables and fruits. Cabbage has a high moisture content, and when eaten in winter, it has the effect of moisturizing yin and dryness and moisturizing the skin. The rich dietary fiber can enhance intestinal peristalsis, reduce the retention time of feces in the body, and help digestion and detoxification.

In addition, cabbage also contains a small amount of molybdenum, which has an inhibitory effect on inhibiting the synthesis of ammonium nitrite in the body and can reduce the chance of cancer.

It should be noted that due to the high vitamin content of cabbage, it is recommended that everyone focus on low-temperature cooking when cooking, such as boiling, mixing, stewing, etc., to avoid the loss of nutrients; It should be reasonably matched with other ingredients to balance nutrition and maximize the nutritional value brought to us by cabbage.

Cabbage is rich in nutrition, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, niacin, but also rich in vitamins, its vitamin C, riboflavin content than apples, pears are 5 times, 4 times higher.

The pectin contained in cabbage can help the body eliminate excess cholesterol. More importantly, cabbage also contains trace amounts of molybdenum, which can inhibit the production and absorption of nitrite amine in the human body, and play a certain role in preventing cancer.

In addition, cabbage itself contains very few calories, which does not cause heat storage. Cabbage also contains very little sodium, which does not allow the body to retain excess water, which can reduce the burden on the heart.

What are the nutrients of cabbage?

Cabbage, flat in nature, sweet in taste, contains protein, fat, crude fiber, sugar, iron, calcium, phosphorus, thiamine, niacin, carotene, vitamins and other nutrients.

It has the effects of removing annoyance and quenching thirst, diuretic and laxative, clearing heat and detoxifying, and nourishing the stomach. Contains a large amount of crude fiber, which can promote intestinal peristalsis, promote the absorption of nutrients, accelerate the discharge of waste residues in the intestines, and help prevent and ** constipation; Contains protein, fat and other nutrients, can be appetizing and spleen, regular eating can improve the body's immunity; It is rich in vitamin C, which can prevent and treat scurvy and play a beauty effect such as lightening spots; At the same time, Chinese cabbage can also increase the elasticity of blood vessel walls, reduce cholesterol, and prevent the occurrence of cardiovascular diseases.

Cabbage contains a variety of nutrients, which have the effects of beautifying the skin, nourishing the stomach, and reducing fat. Skin beautification and beauty: cabbage is rich in water and vitamins, often eating cabbage can not only replenish the water lost by the body, but also contain vitamin C and vitamin E can also prevent hyperpigmentation, skin care and beauty.

Cabbage is native to northern China, and is a leafy vegetable of the Brassica genus of the cruciferous family, usually referring to Chinese cabbage; It also includes bok choy as well as the cultivated variant of cabbage, known as "cabbage" or "cabbage". It is introduced to the south and cultivated in all parts of the north and south. In the 19th century, it was introduced to Japan, Europe and the United States.

There are many kinds of Chinese cabbage, and the Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Tianjin green hemp leaf Chinese cabbage, Northeast dwarf Chinese cabbage, Shanxi Yangcheng big hairy edge, etc. Cabbage is an indispensable and important vegetable in people's lives, delicious and delicious, rich in nutrition, known as the "king of dishes", and is loved by the masses. Evolved from Brassica.

Serve with tender leaf bulbs, rosette leaves or flower stems. The cultivation area and consumption are the first among all types of vegetables in China. At the same time, cabbage is used as a related Internet term to refer to some cheap goods.

Categorized by season.

According to morphological characteristics, biological characteristics and cultivation characteristics, Chinese cabbage can be divided into autumn and winter Chinese cabbage, spring Chinese cabbage and summer Chinese cabbage, each including different types of varieties.

1.Autumn and winter cabbage: widely cultivated in southern China, with many varieties.

The plant type is erect or girded, mainly cultivated in autumn and winter, and is divided into white stem type and green stem type according to the color of the petiole. The representative varieties of the white stem type include Nanjing Bantam Yellow, Changzhou Changbai Terrier, Guangdong Bantam Black Leaf, Hefei Small Leaf and so on. The representative varieties of green stem type include Shanghai dwarf kei, Hangzhou early oil winter, Changzhou green stem and so on.

2.Spring cabbage: the plants are mostly developed, a few erect or slightly tied.

Strong winter, hardy and abundant. According to the early and late sprouts and the ** period, it is divided into early spring vegetables and late spring vegetables. The representative varieties of early spring vegetables include Nanjing Bright White Leaf with white stem, Hangzhou Late Oil Winter with March white and green stem in Wuxi, and March slow in Shanghai.

The representative varieties of late spring vegetables include Nanjing April White with white stems, Hangzhou silkworm Chinese cabbage, etc., and Shanghai April slow and May slow with green stems.

3.Summer cabbage: cultivated in the summer and autumn high temperature season, also known as "fire cabbage", "fucai", representative varieties include Shanghai fire cabbage, Guangzhou horsetail cabbage, Nanjing dwarf miscellaneous No. 1 and so on.

Indications. It is mainly used to benefit the stomach and intestines, remove chest troubles, and detoxify alcohol.

8. Cleaning method.

In order to save trouble, many people simply wash it with water and eat it. In fact, cabbage is an herbaceous plant, the plant is relatively low, and the fruit is tender and juicy, which makes it susceptible to pests, diseases and microorganisms. Therefore, pesticides should be used frequently in the process of growing cabbage.

If these pesticides, fertilizers and germs are not cleaned, they may cause diarrhea and even pesticide poisoning. To wash the cabbage, it is best to rinse it constantly with tap water, running water can avoid pesticide infiltration.

Consuming curative effect. It is good for the stomach and rejuvenates the body, clears away heat and troubles.

Chinese cabbage has a moisture content of about 95% and is very low in calories.

Chinese cabbage is also rich in iron, potassium and vitamin A.

Cabbage is rich in crude fiber.

Hello, cabbage is a common vegetable, rich in nutrition, so it is better to eat some cabbage during pregnancy, cabbage also has a certain therapeutic health effect, rich in vitamin C, vitamin E, carotene, etc., with a strong antioxidant and anti-aging effect, rich in folic acid, has a good preventive effect on fetal malformations, so pregnant women eat some cabbage appropriately, not only beneficial to physical health, but also beneficial to the development of the fetus.

Cabbage is rich in vitamin C, chlorophyll, carotene, mineral salts, etc., and also contains a small amount of carbohydrates, protein, and dietary fiber.