Nutritional Value of Chinese Cabbage Chinese Cabbage contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. Among them, the content of calcium is high, which is almost 2-3 times that of Chinese cabbage. The contents of vitamin C and carotene in Chinese cabbage are higher than those in Chinese cabbage, and the contents of sugar and carbohydrate are slightly lower than those in Chinese cabbage.
1, calcium
The content of calcium in Chinese cabbage is very high, almost equal to 2-3 times that of Chinese cabbage. It is an ideal vegetable for preventing and treating vitamin D deficiency (rickets). Children with calcium deficiency are prone to osteoporosis and baldness. Chinese cabbage can promote the absorption of calcium.
2, crude fiber
Chinese cabbage contains a lot of crude fiber, which can prevent the formation of plasma cholesterol and promote the excretion of cholic acid, a cholesterol metabolite, so as to reduce the formation of atherosclerosis and maintain vascular elasticity.
3. Carotene
Chinese cabbage contains more carotene than beans, tomatoes and melons, and the carotene is 74 times that of Chinese cabbage, which can protect eyes and improve eyesight. It is also rich in vitamin C, which can promote skin cell metabolism, prevent skin roughness and pigmentation, make skin smooth and delay aging.
4, vitamin C.
Vitamin C contained in Chinese cabbage forms "hyaluronic acid inhibitor" in the body, which has anti-cancer effect and can make cancer cells lose vitality. In addition, the crude fiber contained in vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxin in the large intestine, and achieve the purpose of preventing cancer.
5. Folic acid
Chinese cabbage is rich in folic acid, which can prevent anemia, Alzheimer's disease and birth defects, and is especially suitable for pregnant women.
6. vitamin a
Chinese cabbage is rich in vitamin A, which can enhance immunity, protect the skin, ensure the dark vision of eyes and promote the growth and development of the body.
Vitamin b
B vitamins can promote the secretion of digestive juice, maintain and promote intestinal peristalsis, which is beneficial to defecation. Chinese cabbage is also rich in vitamins B 1, B6 and pantothenic acid, which can relieve mental stress. Eating more cabbage before the exam helps to keep a calm mind.
tocopherol
Chinese cabbage also contains vitamin E, called tocopherol, which has the functions of anti-oxidation, anti-cancer, delaying aging, moistening skin, reducing wrinkles and regulating endocrine.
nicotinic acid
Chinese cabbage contains nicotinic acid, also known as vitamin B3 or vitamin PP, which can resist pellagra, dilate blood vessels, promote blood circulation and lower blood pressure.
iodine
Chinese cabbage is rich in iodine, which can maintain a sound nervous system and prevent stroke.
copper
Chinese cabbage is rich in copper, which is an indispensable micronutrient for human health and has an important influence on the development and function of internal organs such as blood, central nervous system, immune system, skin, liver and heart.
Vitamins and minerals
Chinese cabbage is one of the vegetables with the most abundant vitamins and minerals, which provides material conditions for ensuring the physiological needs of the body and helps to enhance the immune ability of the body.
How to eat Chinese cabbage? Chinese cabbage tastes good, and its leaves are not as soft and easy to break as other leafy vegetables. There are many ways to eat Chinese cabbage, which can be fried with mushrooms, mushrooms and bamboo shoots, or fried. Small cabbage soup is good for losing weight. Most people can eat Chinese cabbage.
Practical guidance
Unlike Chinese cabbage, Chinese cabbage cannot be eaten raw. When cooking with Chinese cabbage, it is not advisable to fry it for too long to avoid nutrient loss.
Stewed tofu with cabbage
Materials:
Appropriate amount of tofu, Chinese cabbage, tomato, salt, ginger and mushroom essence.
Exercise:
(1) Heat oil and stir-fry ginger foam.
(2) Add tomatoes and stir-fry.
(3) Add diced tofu, stir-fry for a while, and add water to boil for 10 minute.
(4) Chop the Chinese cabbage, put it into boiling water, and add a little salt and mushroom powder to taste.
Bai Cai cuanzi
Materials:
Pork 1 50g, Chinese cabbage 200g, eggs 50g, pepper 2g, salt 3g, yellow rice wine 5g, monosodium glutamate1g and onion 5g.
Exercise:
(1) Chop pork, then add pepper water, refined salt, yellow wine, monosodium glutamate, egg, onion and Jiang Mo as stuffing.
(2) Wash the Chinese cabbage, first blanch it with boiling water, then cool it in cold water and take it out for later use.
(3) Add a proper amount of water to the pot, turn to low heat after boiling, first squeeze the mixed meat into balls weighing 3 grams, put them in the pot, take them out when they are cooked and floated, skim off the floating foam on the soup, add Chinese cabbage and the remaining seasonings, and then add them to a little boiling.
Stewed ribs with cabbage
Materials:
300g pork chop, 500g Chinese cabbage, 200g white radish and 5g refined salt.
Exercise:
(1) Blanch the ribs, put them in a pot, add boiling water and ginger slices and stew for one hour, then add white radish and stew for 30 minutes.
(2) Stir-fry chopped green onion in another pot, and add Chinese cabbage to stir-fry until soft.
(3) Add ribs and white radish and continue stewing for 20 minutes. Season and serve.
Stewed vermicelli with cabbage
Materials:
Appropriate amount of Chinese cabbage, dried vermicelli, Lentinus edodes, salad oil, salt, soy sauce, onion, ginger, spiced powder, thick soup treasure 1 piece.
Exercise:
(1) Wash Chinese cabbage, blanch for 2 minutes, cool and cut into sections for later use.
(2) Blanch the mushrooms 1 min until they become soft, clean the blanched mushrooms, break them into small pieces by hand, and cut the vermicelli into small pieces with scissors for later use.
(3) Saute shallots and ginger.
(4) Then add Chinese cabbage and stir fry for a while.
(5) Sprinkle a little spiced powder and continue to stir fry.
(6) If you add water to the cabbage, put a piece of thick soup treasure.
(7) Pour in a little soy sauce and a little salt.
(8) After boiling, add vermicelli and mushrooms and continue to cook for 5 minutes, and sprinkle with chopped green onion.
Mushrooms and cabbages
Materials:
1 Put Chinese cabbage, 6 fresh mushrooms, 2 tablespoons salad oil, 1 tsp salt, a little chicken essence, 1 tsp garlic paste, 1/2 tsp sugar.
Method:
(1) Wash Chinese cabbage, cut into sections, wash mushrooms and slice.
(2) Boil the water and add 1 tablespoon oil and 1/2 teaspoons salt.
(3) Add vegetables, blanch until broken, take them out and drain.
(4) Peel and chop garlic for later use.
(5) Put 1 tbsp oil in the pot and heat it, and saute the minced garlic.
(6) Stir-fry the mushrooms for a while and sprinkle a little water until soft.
(7) Add Chinese cabbage, stir well and season with salt, sugar and chicken essence.