Does Chinese cabbage really have that high nutritional value?

Chinese cabbage is rich in nutrients, including carotene, vitamin B 1, vitamin B2, vitamin C, crude fiber, protein, fat, calcium, phosphorus and iron.

Chinese medicine believes that Chinese cabbage is sweet and flat, and it has the effects of clearing away heat, relieving annoyance, quenching thirst and diuresis, and dredging the stomach. Eating Chinese cabbage regularly can prevent vitamin C deficiency, which is scurvy. Chinese cabbage can be used for stewing, frying, frying, mixing, stuffing and side dishes. In particular, Chinese cabbage contains more vitamins, which can not only increase the flavor and delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the generation of carcinogen ammonium nitrite.

Medicinal value:

1. Cabbage can clear the intestines, benefit the stomach, quench thirst, promote fluid production, tonify the kidney, fill the marrow, help digestion, relieve cough and hangover.

2. The plant fiber, pectin and vitamins contained in Chinese cabbage can prevent the intestinal tract from absorbing cholesterol and cholic acid juice. It has a good preventive and therapeutic effect on patients with gallstones and arteriosclerosis.

3. Vitamin U has protective effect on gastrointestinal mucosa, and has dietotherapy effect on patients with duodenal ulcer and leg pain caused by kidney deficiency.

4. Because Chinese cabbage has the function of enhancing gastrointestinal peristalsis, it has a good effect of helping digestion, detoxifying and losing weight.