Nowadays, Chinese cabbage can be eaten all year round, and it tastes good in winter. After winter, Chinese cabbage is sweet and delicious.
Here are some ways to eat Chinese cabbage in autumn and winter.
The nutritional characteristics of Chinese cabbage are as follows:
Vitamin C content is good, higher than watermelon (not surprisingly, watermelon is not a fruit with high vitamin C content), just like citrus;
More insoluble fiber can increase the volume of food residue, stimulate intestinal peristalsis and promote defecation;
Low calorie, strong satiety, half a catty of Chinese cabbage is equivalent to 2 ~ 3 mouthfuls of rice;
The water content is particularly high, 93% is water (the water content is the same as watermelon).
When it comes to water content, chefs must have experience: beef stewed cabbage, a big pot in the pot, and only one bowl on the plate, right? Because the water is coming out.
In this way, cheap Chinese cabbage is really good in nutrition and should be added to the daily menu in autumn and winter.
Many people know that Chinese cabbage is cruciferous, so they may think of "cancer prevention" first.
Phytochemicals (isothiocyanate and indole) unique to cruciferous vegetables have been proved to have certain anti-cancer and antioxidant effects. However, these are all the effects of chemical components in the experiment, which does not mean that eating Chinese cabbage in daily life will be useful.
Green vegetables, shepherd's purse, radish, broccoli, cauliflower, cabbage, mustard, etc. All belong to Cruciferae, and Chinese cabbage is not special.
Moreover, when vitamins, chlorophyll, carotene, anthocyanins and other nutrients work together, the health care effect is better, and it is also beneficial to control blood pressure, lower blood sugar and lose weight. Eating only Chinese cabbage is unscientific.
Moreover, vegetables and fruits have more or less good nutrition and health care significance. It is true that cruciferous vegetables can lower blood pressure and lose weight, because these are the same nutritional characteristics of vegetables and fruits.
The more kinds of vegetables, the better. If you only eat Chinese cabbage and cruciferous vegetables, you will lose money.
Don't treat cancer prevention as a treasure, and never give up every day.
If we must discuss the level, the nutrition of Chinese cabbage is actually medium among vegetables, not particularly good, but it is not as good as its small rapeseed and broccoli.
As far as choosing dishes is concerned, "lecherous" people know the direction of nutrition.
The darker the color of vegetables, the higher the nutritional value.
Dietary Guidelines for China Residents recommends eating 300 ~ 500g of vegetables every day, and dark leafy vegetables should account for 1/2. Chinese cabbage is a light-colored vegetable, but it is not "color" anyway.
The human body needs more than 40 kinds of nutrients every day, and we must eat no less than 12 kinds of food to meet it. Therefore, every meal should have vegetables, and the types should be diverse, and then with other meat, eggs and milk foods, in order to be nutritious and healthy.
Many people like to eat crispy and juicy Chinese cabbage, and may think that "nuclear" should be more nutritious.
In fact, the reason why Chinese cabbage is crisp and juicy is only because it is wrapped by light and cannot produce chlorophyll, cellulose and other nutrients. The crisp taste of Chinese cabbage is achieved at the expense of some crude fiber.
For Chinese cabbage, nutrients and health care ingredients are more on the leaves and side dishes outside than on the heart.
Vegetable leaves are the most concentrated places for vitamins, minerals and other nutrients;
Vegetables, water and dietary fiber are the most abundant.
Eat all you like, not picky about food.