Is cabbage acidic or alkaline, and is wakame acidic or alkaline?

Wakame is an alkaline food. Wakame is a natural treasure trove of trace elements and minerals, containing more than a dozen essential amino acids, calcium, iodine, zinc, selenium, folic acid, and minerals such as vitamins A, B, and C. Wakame has 10 times more calcium than the "king of calcium" milk, and 3 times more than the "zinc expert" beef.

The Japanese have been eating seaweed since BC, and the excavations of the remains of shellfish tombs have confirmed this. In addition, the wakame shrine in Kitakyushu, Japan, and the Tsukiji Shrine in Shimonoseki, across the street from Kitakyushu, Japan, still retain the tradition that every year on the morning of the Spring Festival, the owner of the shrine steps into the sea to hold a wakame harvest ceremony, and after offering the harvested wakame to the gods, the wakame harvest season is announced. Extended Information:

Traditional Chinese medicine believes that wakame is cool, sweet and salty, and belongs to the liver, stomach and kidney meridians. It has the effects of clearing heat, invigorating, clearing fire, sleeping, detoxifying, freckle removal and laxative. It has a certain therapeutic effect on hypertension, coronary heart disease, arteriosclerosis, goiter and constipation.

Wakame is highly nutritious and is known as the "vegetable of the sea". It contains nutrients such as vitamin A, vitamin B1, vitamin B2, vitamin C, folic acid, etc. Regular consumption can play a certain role in the prevention of diabetes and cardiovascular diseases.

The alginic acid and fucosterol contained in wakame can lower blood cholesterol and prevent cerebral thrombosis and arteriosclerosis. Wakame is rich in a variety of amino acids, crude fiber, and trace elements. It is high in nutrients and low in calories.

It has a certain effect on **, cleansing the intestine and delaying aging. It is a favorite dish of many women.

Chinese medicine believes that wakame is cool, sweet and salty, and belongs to the liver, stomach and kidney meridians. It has the effects of clearing heat and generating Jin, clearing fire and sleeping, detoxifying and freckle, moistening the intestines and laxative.

It has a certain therapeutic effect on hypertension, coronary heart disease, arteriosclerosis, goiter, constipation, etc. Wakame is rich in nutrients and is known as the "vegetable of the sea", containing nutrients such as vitamin A, vitamin B1, vitamin B2, vitamin C, and folic acid.

Cabbage is an alkaline food.

There is a direct relationship between the acidity and alkalinity of food and the composition of food, alkaline food contains potassium, calcium and other components are higher, and cabbage contains relatively rich calcium, so cabbage is alkaline food.

This classification is mainly used to distinguish the chemical composition of food, when the food enters the human body, under the regulation of the body's system, the pH of the blood is the result of the comprehensive balance of various metabolites, relying on the acidity and alkalinity of the food will not change the body's acid-base balance.

Cabbage buying skills:

1. Look at the color: cabbage is divided into balls and non-balls, and this article refers to the varieties of balls. The balled Chinese cabbage is generally picked white, because the white Chinese cabbage will be sweeter and have a very good taste. If it is a green cabbage, then the taste is different.

In addition, even the cabbage that bears the balls is not completely white, because the outside part will be shining, and it will turn green. Therefore, a little cyan leaf on the outside is allowed.

2. Look at the size. If you don't buy it in a limited amount, try to pick a large Chinese cabbage, because then there are many edible leaves and stems in it. A small Chinese cabbage, once you peel off a few stems and leaves on the outside, there is not much left of the stems and leaves inside, which is relatively not cost-effective.

Therefore, it is recommended to pick a large one. At the same time, the large cabbage accumulates more nutrients and grows well.

3. Look at the appearance. In the case of Chinese cabbage, when choosing, it is important to look at the appearance. Generally, you should pick the cabbage that is densely rolled, and at the same time look at the roots, which should be smaller, because the roots of the cabbage are not edible.

Another important point is to see if it is rotten, and if it is rotten, choose carefully.

Cabbage is neither cool nor hot, because it is flat.

Cabbage is very rich in vitamins and other elements, has a strong effect, is very suitable for some women and teenagers to use, can be beneficial to people's health.

Cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes, so it has a strong antioxidant effect and anti-aging effect.

Cabbage is also known as cabbage, cabbageSexual flatSweet in taste, it has the effects of replenishing bone marrow, moistening the viscera, clearing heat and relieving pain, etc., and is mainly used to treat poor sleep, dreamy and easy to sleep, deafness, unfavorable joint flexion and extension, stomach pain and other diseases.

Cabbage is rich in vitamin A, calcium, and phosphorus. These substances are the main nutrients to promote bone development and prevent osteoporosis, so eating cabbage is conducive to the growth and development of children and the bones of the elderly, and it also has great benefits for promoting blood circulation.

In addition, cabbage is rich in folic acid, which is a great advantage of cabbage-based vegetables. Therefore, pregnant women and anemia patients should eat more cabbage. Eating cabbage regularly also has a certain effect on beauty, which can prevent pigmentation.

With the development of social economy, under the premise of increasing people's life pressure and work pressure, people's awareness of their own physical health continues to improve, and they also begin to pay attention to their eating habitsIs cabbage an alkaline food

Is cabbage an alkaline food Generally speaking, foods containing phosphorus, chlorine, and sulfur are acidic foods, such as rice, flour, fish, meat, duck eggs, peanuts, sugar, beer, etc., if you eat too much, it will also acidify the blood; On the other hand, foods containing sodium, calcium, and magnesium are alkaline foods, such as vegetables, fruits, beans, kelp, milk, tea, etc. Almost all vegetables, especially leafy greens, are alkaline foods. Therefore, cabbage is an alkaline food, but also belongs to a strong alkaline food, which belongs to the stem and leaf category, which also includes cabbage, spinach, lettuce, kelp, kelp and seaweed, lettuce, purslane, bracken (Houttuynia cordata), bracken (water spinach).

The classifications of alkalinity are:

1. Strong alkaline food: grapes, tea, wine, kelp, citrus, persimmon, cucumber, carrot, walnut, lemon, etc.

2. Medium alkaline food: dried radish, carrot, soybean, tomato, banana, strawberry, egg white, prune, lemon, spinach, orange, etc.

3. Weak alkaline food: red beans, radish, apples, cabbage, tofu, cabbage, rape, pear, potato, onion, pumpkin seeds, sunflower seeds, apricots, cashews, sesame.

Alkaline vegetables (1) Alkaline foods that belong to the cold are: lettuce, purslane, bracken (Houttuynia cordata), bracken, tomato, chayote, zucchini, gourd, gourd, melon (melon), cantaloupe, watermelon, vegetable melon, bamboo shoots, kelp.

2) Alkaline foods that belong to the cool are: lotus root, konjac, mushroom, kudzu, beet (seaweed), radish, amaranth, celery, amaranth, eggplant, lettuce (lettuce), callus white, bitter gourd, rape, spinach, mushroom, lettuce, cauliflower, enoki mushroom, winter melon, cucumber, loofah.

3) Alkaline foods that belong to the flat nature (one of the negative series that is more yin and yang than yang and yin) are: lily, Qisan Zheng carrot, kohlrabi, chrysanthemum, nepeta, cabbage, cabbage, monkey's head, black fungus, camellia, white fungus, sweet potato (sweet potato), potato (potato), taro.

4) Alkaline foods that belong to the warm are: chamagu, yam, onion, shallot, toon, leek, snow fern, coriander, bell pepper, pumpkin, ginger, green onion.

5) Hot alkaline foods are: garlic, chili pepper, pepper.

Hopefully, the above brief introduction will give you some insight into acidity and alkalinity.

Common acidic foodsWeakly acidic: barley, flour, bran, white rice, bread, cheese, abalone, octopus, shrimp, sea bream, cream, eggs, peas, beer, wine, fried tofu, seaweed, clams, loach. Medium acidity:

Ham, bacon, chicken, tuna, pork, eel, beef, wheat, horse meat, etc. Strong acidity: embryo rice, buckwheat flour, oats, rice bran, oysters, peanuts, dried small fish, salmon, scallops, fish roe, crabs, clams, egg yolks, cheese, persimmons, mullet roe, bonito made from pastries or sugar, etc.

Common alkaline foods are weakly alkaline: red beans, radish, apples, cabbage, onions, tofu, cabbage, corn, lentils, pea clips, bamboo shoots, sweet potatoes, cucumbers, eggplants, lotus roots, apples, pineapples, cherries, pears, peaches, watermelons. Medium alkaline:

Dried radish, soybeans, carrots, tomatoes, bananas, oranges, pumpkin, strawberries, egg whites, dried prunes, lemons, spinach, etc. Strong alkaline: tea, wine, kelp sprouts, kelp, zucchini, konjac, celery, lettuce, red beans, taro, soil reed beans, chili, ginger, shiitake mushrooms, oranges.