People often say: “The fish are fired, the meat is raw, and the cabbage is safe.” If you want to eat vegetables in the winter, the first thing people think of is cabbage. The reason is simple, affordable and nutritious, and it will take longer to set up than other green leafy vegetables.
What are the benefits of eating cabbage and when to eat the best?
Eat cabbage, you can get 4 benefits
- Cabbage is rich in dietary fiber, which can promote the peristalsis of the intestines and maintain the health of the intestines.
2, cabbage contains a lot of water, the content of water is as high as 95%, so eat some cabbage in the dry winter, can nourish yin and moisten.
3, cabbage contains a lot of vitamins C, E and other substances, can supplement the body’s vitamins, play the role of beauty and beauty, thereby delaying the body’s aging.
4, cabbage contains molybdenum, this substance can inhibit the formation of nitric acid, thereby preventing cancer.
How to choose good cabbage?
The growth period of Chinese cabbage is early, middle and late. The color of the leaf ball is white, cyan and blue.
The cabbages that are listed in September-October are early-maturing varieties. The color of the leaf balls is light green, yellow-green or white. The vegetables are small, the leaves are thin, the quality is tender, the crude fiber is less, and it is not resistant to storage.
The cabbages that were marketed in November were late-maturing varieties, their leaves were green, the leaves were thick, the tissues were tight, the toughness was large, they were not easily damaged, and they were resistant to storage, so they were also called .
When purchasing Chinese cabbage, the main reason is the growth period of the Chinese cabbage, the color of the leaf ball and the fullness of the cabbage. The leaf color is fresh and the appearance is not damaged. However, Chinese cabbage is cold and cold, stomach cold and abdominal pain, bowel movements and chills, can not eat more.
Recipe recommendation: cabbage stewed pork
Ingredients: 1 Chinese cabbage, 500 grams of pork, 1 scallions, cooking wine, soy sauce, salt, and a little white sugar.
- Wash and cut the cabbage for later use. After the pork is cut into pieces, use boiled water for a while.
- Pour all the seasonings into the pot, add water and boil, add the meat pieces and cook for 10 minutes;
- Put the Chinese cabbage into the meat and crispy vegetables, and when the soup is about to be dried, add a small amount of starch hooks, then sprinkle with green onions to make the pan.