1, enhance resistance. Cabbage strengthens the body's resistance and has the effects of preventing colds and eliminating fatigue. ?

2, quench thirst and diuresis. Chinese cabbage is dry, sweet, light and low in calories. Contains β-carotene, iron and magnesium, which can improve calcium absorption. In addition, the potassium in Chinese cabbage can excrete salt and has diuretic effect. ?

3, Tongli Yangwei. Stewed cabbage helps digestion, so it is most suitable for patients with bad stomach and/or illness. ?

4. Promote digestion. Cabbage can promote peristalsis of intestinal wall, help digestion, prevent dry stool, keep stool unobstructed, and also prevent silicosis (a disease caused by long-term inhalation of silica dust in respiratory tract, with shortness of breath as the main symptom), breast cancer, intestinal cancer and other diseases.

Extended data

Cabbage can't be eaten like this?

1. Adding vinegar properly when frying Chinese cabbage not only protects vitamin C, but also increases the taste of Chinese cabbage. Raw mixed cabbage must be scalded with boiling water first, and then added with vinegar, which can not only protect nutrition, but also kill germs in the dish. ?

Don't soak the frozen cabbage in hot water. Soak in cold water for about 1 hour to melt the ice, then wash and cut into pieces. If you cook a stew, wait until the soup is boiled; Stir-fry with strong fire if you are cooking. This will reduce the loss of vitamin C and make it taste better. ?

3. When wrapping jiaozi and steamed buns with Chinese cabbage, don't squeeze the stuffing very dry, which is unscientific, because most of the vitamin C is in the big chinese cabbage juice. Squeezing out all the juice of Chinese cabbage will lose its nutritional value.

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