Japanese fruit and vegetable experts teach war! Radish and cabbage can be seen from here that there is not much nutrition.

Winter in Zhang Chengyu is the most delicious and cheapest time for winter vegetables such as cabbage and radish. Whether it's home cooking or the most popular warm-up hot pot in winter, they will be there. But when you go to the market to buy food, you should not only choose fresh and delicious food, but also choose the most nutritious and good food to add points to your family's health! The president of Japan Fruit and Vegetable Company announced four secrets of purchasing winter vegetables, which are not only fresh and delicious, but also nutritious! Chinese cabbage: The leaves are symmetrical. Okamoto Hiroshi, president of Japanese fruit and vegetable company Xitai, pointed out that Chinese cabbage is rich in vitamin C and minerals that can enhance immunity. If you want to eat the most nutritious Chinese cabbage, Japanese management nutritionist Miku suggested making lettuce salad to avoid the dissolution and loss of vitamin C caused by boiling water. In addition, making Chinese cabbage into kimchi, which contains a lot of lactic acid bacteria, can also help reduce the bad bacteria in the intestine and achieve the effect of regulating the intestinal environment. (Editor's recommendation: more nutrition 14 times! Nutritionists recommend eating Chinese cabbage 1 reducing blood fat and fighting cancer. ) The vein of the key Chinese cabbage is best in the middle of the leaves, and the left and right leaves are nearly symmetrical. Okamoto explained that this is evidence that nutrients and water are indeed transported to all corners of the leaves. Onion: Okamoto Hiroshi, whose cross section is round, said that allicin and vitamins in onions have the effect of relieving fatigue. Japanese nutritionist Harasaka believes that allicin can decompose lactic acid, eliminate fatigue and promote blood circulation. Nakazawa Tomohide Longmei, a Japanese nutrition manager, pointed out that the organic sulfide in onion helps to eliminate active oxygen in the body and improve immunity. The rounder the cross section of the key onion tube, the better, indicating that the onion is relatively fresh. In addition, if you can see the white lining in the green part, it means that this onion is fresher and sweeter. Winter in Zhang Chengyu is the most delicious and cheapest time for winter vegetables such as cabbage and radish. Whether it's home cooking or the most popular warm-up hot pot in winter, they will be there. But when you go to the market to buy food, you should not only choose fresh and delicious food, but also choose the most nutritious and good food to add points to your family's health! The president of Japan Fruit and Vegetable Company announced four secrets of purchasing winter vegetables, which are not only fresh and delicious, but also nutritious! Chinese cabbage: The leaves are symmetrical. Okamoto Hiroshi, president of Japanese fruit and vegetable company Xitai, pointed out that Chinese cabbage is rich in vitamin C and minerals that can enhance immunity. If you want to eat the most nutritious Chinese cabbage, Japanese management nutritionist Miku suggested making lettuce salad to avoid the dissolution and loss of vitamin C caused by boiling water. In addition, making Chinese cabbage into kimchi, which contains a lot of lactic acid bacteria, can also help reduce the bad bacteria in the intestine and achieve the effect of regulating the intestinal environment. (Editor's recommendation: more nutrition 14 times! Nutritionists recommend eating Chinese cabbage 1 reducing blood fat and fighting cancer. ) The vein of the key Chinese cabbage is best in the middle of the leaves, and the left and right leaves are nearly symmetrical. Okamoto explained that this is evidence that nutrients and water are indeed transported to all corners of the leaves. Onion: Okamoto Hiroshi, whose cross section is round, said that allicin and vitamins in onions have the effect of relieving fatigue. Japanese nutritionist Harasaka believes that allicin can decompose lactic acid, eliminate fatigue and promote blood circulation. Nakazawa Tomohide Longmei, a Japanese nutrition manager, pointed out that the organic sulfide in onion helps to eliminate active oxygen in the body and improve immunity. The rounder the cross section of the key onion tube, the better, indicating that the onion is relatively fresh. In addition, if you can see the white lining in the green part, it means that this onion is fresher and sweeter. White radish: The tip is sweeter. White radish is rich in amylase and dietary fiber, which can effectively help digestion. Japanese pharmacist Takashima Shouhui suggested that white radish should be eaten directly by grinding mud, and the "isothiocyanate" in it would be released as much as 10 times. Morisaki Yuki, a Japanese management nutritionist, pointed out that isothiocyanate has strong antioxidant capacity, which is helpful for anti-aging and antibacterial. (Editor's recommendation: "civilian ginseng" can detoxify and dredge blood vessels! The most nutritious way to eat) selection points Okamoto Hiroshi suggested observing the curvature of the tip of white radish. The white radish with a sharp front end is still developing and not fully grown. When the white radish is fully grown, the tip will be rounded, and the sugar content will be higher and more delicious. Carrots: Thin leaves are more nutritious. Carrots are rich in beta carotene, which can prevent colds and improve immunity. In addition, β -carotene can be converted into vitamin A in human body, which is helpful to the health of vision care, skin and mucosa. Choosing the key points, Okamoto Hiroshi suggested choosing carrots with thin connecting petioles. Relatively speaking, the fleshy roots are thicker and have more edible parts, which are not only tender, but also contain more beta carotene.