Composition introduction

Generally refers to green vegetables, collectively referred to as green vegetables. Yunnan people also call bitter vegetables green vegetables.

nutritive value

Contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid, vitamin C, etc.

Edible efficacy

1, Hypolipidemic: Chinese cabbage is a low-fat vegetable, containing dietary fiber, which can be combined with cholate, cholesterol and triglyceride in food, and the taste of cold hurts the spleen and stomach. Be sure to add a little cold and warm to ease the coldness. And excreted from feces, thus reducing the absorption of lipids, so it can be used for reducing blood lipids. Chinese medicine believes that green vegetables can promote blood circulation, remove blood stasis, disperse blood and reduce swelling, and can be used to treat postpartum abdominal pain due to blood stasis and erysipelas.

2. Detoxification and detumescence: Plant hormones contained in green vegetables can increase the formation of enzymes, and have adsorption and rejection effects on carcinogens entering the human body, so they have anti-cancer functions. In addition, it can promote blood circulation, and erysipelas can also enhance the detoxification mechanism of the liver. Carbuncle of breast has therapeutic effect.

3, laxative: green vegetables contain a lot of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces, and shorten the time of feces staying in the intestinal cavity, thus treating various constipation and preventing intestinal tumors. Indications: erysipelas, boils on hands and feet, mammary abscess, habitual constipation, calcium deficiency in the elderly, etc.

4. Beauty and health care: Vitamin C and carotene contained in green vegetables are important nutrients to maintain the growth of human mucosa and epithelial tissues, and they have a cosmetic effect if eaten frequently. Green vegetables have the highest calcium content. An adult eats 500 grams of green vegetables every day, which contains calcium, iron, vitamins A and C. In addition, green vegetables also help to enhance human immunity.

Applicable people

Generally, everyone can eat it, especially for patients with oral ulcer, wet and white mouth, bleeding gums, loose teeth, abdominal pain due to blood stasis, cancer, etc.

Taboo crowd

Patients with chronic diseases such as acne, early pregnant women, patients with eye diseases, children with advanced measles, scabies and body odor should eat less.

shopping tips

1, pay attention to whether the leaves of vegetables are complete, shiny, straight and lively, so that vegetables will be fresher; Moreover, vegetables with soft leaves and withered leaves are not very fresh.

2. The leaves of Chinese cabbage are soft and thin and easy to be damaged. When bundling sales, we should pay attention to the selection of leaves and stems that are relatively complete and the bundled parts are intact.

If you like sweet and crisp taste, choose green vegetables instead of cabbage. Because green vegetables are crisp and delicious, while Chinese cabbage tastes slightly astringent. Whether vegetables are green or white depends mainly on whether the vegetables on the roots are green or white, and the green is green. In addition to the green color, the side of green vegetables is getting thinner and thinner, and the leaves are also smaller; However, the cabbage is wider on one side and has bigger leaves.

A brief description of the storage

1-2 days.

Vegetables like to be cold and cool, and are resistant to low and high temperatures. They can be planted and sold almost all year round. But January, February and March seem to be the best seasons for Chinese cabbage consumption. Due to the low temperature in winter, the carbohydrate in Chinese cabbage is converted into sugar, the oil content is increased, and the soluble protein and unsaturated fat are increased.

What are the nutritional values of vegetables?

Green vegetables, also known as Chinese cabbage, must be green as the name implies. Vegetables mainly grow in the northeast of China. Vegetables are cold-resistant and easy to grow. Vegetables are sown in March every year. You can grow your own seeds as long as you buy them back. The nutritional value of green vegetables is very high, which not only contains high vitamin A, calcium, iron, vitamin C and other nutrients, but also has the effects of reducing blood fat, detoxicating, detumescence, relaxing bowels, beauty and health care.

Which part of Chinese cabbage has the highest nutritional value?

1, stem and leaf vegetables

There are rape, leek, Chinese cabbage, spinach and so on. , rich in vitamin C and carotene. Spinach contains iron, but it also contains oxalic acid, which will hinder the absorption of calcium and iron in food, so blanch it with boiling water before cooking.

2. Root vegetables

There are radishes, carrots, taro, potatoes, sweet potatoes and so on. Radish contains a lot of vitamin C, carrots contain a lot of carotene, potatoes and taro contain more starch, higher calories and less other nutrients. Root vegetables are rich in crude fiber. If radish and carrot are cut into thin slices or thin strips and left for 1~2 days, their crude fiber can be increased by about 3 times. Therefore, radish food should be eaten now, and it is not suitable for storage after cutting.

3. Fruits and vegetables

There are tomatoes, beans, sweet peppers, cucumbers, loofahs, pumpkins and eggplant. Except beans, pumpkins, loofah and eggplant, these vegetables are best eaten raw to avoid the destruction of vitamins during cooking. Tomatoes contain more lycopene and vitamin C, and beans include lentils, peas and edamame. The content of protein is higher, with more amino acids than grains, and other vegetables such as calcium, phosphorus, iron and vitamin B 1 are also higher than other vegetables. Pumpkin contains a lot of carotene. Pepper is rich in carotene and vitamin C.

The nutritional components of different parts of the same vegetable are also different. For example, the nutrients in the green part of green onions are much higher than those in the white part. The contents of vitamin A, vitamin B 1 and vitamin C in green onions are less than half of those in green onions. The dark green leaves of the same celery plant contain more vitamin A and vitamin C than the light green stems and culms. There is also Chinese cabbage. Leaves are more nutritious than stems.

Nutritional value of green vegetables

The nutrients we can get from vegetables mainly include water, minerals (ions) and vitamins. Another main purpose of eating green vegetables is to take in cellulose. Since cellulose is not used by human body, why should it be consumed in large quantities? It turns out that although cellulose is not used by human body, it can promote gastrointestinal peristalsis and intestinal digestion and absorption. In addition, cellulose can also take away redundant and excessive nutrients in the intestine, so that we will not have a big belly, which is very important for maintaining a beautiful curve and body shape. Therefore, it is absolutely beneficial for women to eat more cellulose. Now everyone has the knowledge of beauty and weight loss. The intake of human nutrients should be balanced. No matter how good things are, you can't eat too much. As long as you can eat bad food, everyone should try to get some to ensure the healthy development of the human body. Of course, cellulose also has a molecular size.

Green vegetables contain a lot of chlorophyll, which has the function of strengthening brain and improving intelligence.

Vegetables are rich in nutrients: water, minerals, vitamins and so on.

Vegetables can help absorb cellulose, promote gastrointestinal peristalsis, promote digestion and absorption, have a laxative effect, play an important role in maintaining the beautiful curve and shape of the body, and can also detoxify and nourish the face.

As the saying goes, Chinese cabbage and radish are nutritious. Chinese cabbage is also rich in vitamins A, C, B 1 and B2, and it is one of the best suppliers of brain cell metabolism.

Green vegetables not only have the function of strengthening the brain and improving intelligence, but also can supplement a variety of energy, which is helpful to the digestion and metabolism of brain cells.

Vegetables are cheap, nutritious and delicious. Suitable for men, women and children.