Nutritional value and efficacy of spicy cabbage

Spicy cabbage is a kind of custom fermented food on the Korean peninsula, which is characterized by spicy, crisp, sour, sweet, red in white and suitable for all seasons. Usually with rice.

Chinese cabbage is rich in crude fiber, which can not only moisten intestines and detoxify, but also stimulate gastrointestinal peristalsis, promote defecation and help digestion. It has a good effect on preventing intestinal cancer.

I. Nutritional value

Spicy cabbage is rich in nutrients, including sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, vitamin B 1 and vitamin B2. Especially after fermentation, lactic acid bacteria are produced.

1, spicy cabbage is rich in inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B.

2. The raw material of spicy cabbage itself contains a lot of cellulose, which can prevent constipation and intestinal diseases such as enteritis or colitis.

3. Vitamin C, carotene, phenolic oxides, chlorophyll and other components contained in spicy cabbage have anti-acidification effect, which can inhibit aging, especially in anti-skin aging. The anti-acidification effect of spicy cabbage is different in different stages of fermentation, and the anti-acidification effect is the highest in the suitable period of fermentation.

4. Spicy cabbage can prevent acidosis caused by blood acidification caused by eating too much acidic food such as meat, which belongs to alkaline food.

Second, efficacy.

1. appetizing healthy food

Spicy cabbage is sour and sweet, fresh and refreshing, and can be eaten raw or cooked. Acid lactic acid bacteria produced by kimchi fermentation can not only promote appetite, but also promote the decomposition and absorption of protein in gastrointestinal tract, which has a very good appetizing health food function.

Protect the intestine

Lactic acid bacteria produced by spicy cabbage fermentation have sour taste, which can inhibit the growth of harmful bacteria in human intestinal tract and prevent abnormal fermentation in intestinal tract, thus inhibiting the damage of harmful pathogens to human intestinal environment and preventing diseases such as enteritis or colitis.

Prevention of constipation

Spicy cabbage contains a lot of crude fiber, which can increase the volume of feces, reduce the time of food remaining in human intestines, speed up the frequency of defecation, benefit the stomach and prevent constipation.

4. Prevention of arteriosclerosis

According to the recent research results, spicy cabbage has the functions of reducing blood cholesterol content, promoting fibrin decomposition and preventing arteriosclerosis. The results of experiments with mice in the laboratory show that spicy cabbage can also reduce the fat concentration in liver.

Cancer prevention

The main raw materials of spicy cabbage, such as cabbage and garlic, have the function of preventing colorectal cancer and gastric cancer. Garlic, as a seasoning, covers almost all foods in Korea and is an indispensable and important material for making spicy cabbage. Although the strong and spicy taste of garlic is prohibitive, with the recent discovery of its anti-cancer effect, garlic food has rapidly risen to the ranks of healthy food.

prevent premature senility

Hot cabbage contains vitamin C, carotene, phenolic oxidants, chlorophyll and other components, which can scavenge free radicals and play an antioxidant role, thus inhibiting aging, especially in anti-skin aging.