Radish, whether white radish or carrot, is rich in vitamin C, vitamin A and vitamin B, and also contains a certain amount of minerals and trace elements such as calcium, phosphorus and iron. Nutrition research shows that every100g of white radish contains 30 mg of vitamin C, 0.4 mg of vitamin B 1 and B2, 49 mg of calcium and 0.9 mg of iron. If it is green tangerine peel, purple heart and white radish, the content of vitamin C is higher, with more than 50 mg of vitamin per 100 g, which is 5- 10 times that of ordinary fruits such as apples and pears. Carrots contain more vitamins, minerals and trace elements than white radishes. In 100g carrot, except for water-soluble vitamins such as vitamin C, B 1 B2, other nutrients are slightly higher than those of white radish. In particular, the content of carotene (pro-vitamin D) ranks first among all vegetables. Red carrots contain 2.8 mg of carotene per/kloc-0.00 g, while yellow carrots can reach 4 mg. In terms of minerals and trace elements, the content of carrot is much higher than that of white radish. For example, the iron content of carrot can reach 7.6 grams per 100 gram, which is 8 times that of white radish. The content of calcium is also nearly 1 times higher than that of white radish. It can be seen that eating more radishes in autumn and winter can avoid vitamin deficiency and prevent anemia, dry eye and excessive keratinization of the skin. In recent years, medical research has also shown that some enzymes in radish can decompose nitrosamines, which can reduce the adverse effects of nitrosamines on the digestive system, reduce the risk of cancer, and play a positive role in preventing gastric cancer and esophageal cancer. Interferon and lignin contained in carrots can improve the phagocytic function of macrophages in the body and help improve the body's defense ability.
Chinese cabbage has even more nutrients than radish. For example, the calcium content of Chinese cabbage is as high as 86 mg per 100 g, which is more than carrot and nearly twice as much as white radish. It is particularly worth mentioning that both Chinese cabbage and Chinese cabbage are extremely rich in cellulose. Eating Chinese cabbage regularly can promote intestinal peristalsis, increase the volume and water content of feces, and make defecation smooth and tidy, which is the main diet therapy to prevent constipation in autumn and winter. Eating cabbage regularly also has anti-cancer effect, especially for colon cancer prevention. People are prone to catch cold or catch a cold in winter. Cabbage can keep out the cold with onions and ginger to prevent colds. Cabbage is also included in the traditional diet.
In a word, although radish and cabbage are popular dishes, we often need these popular dishes to maintain our health in real life. Eating more radish and cabbage in autumn and winter is also a kind of nourishment, which is economical and practical. It should be noted that radish and cabbage should be separated in cold salad and stew, and should not be mixed together, which may have some adverse effects of mutual destruction of nutrients. In addition, people with chronic gastritis and ulcer should eat less Chinese cabbage. Young women should also be careful not to eat too many carrots to prevent negative effects on endocrine.