Nutritional value of Chinese cabbage;

1, beauty and skin care?

Chinese cabbage has high water content, about 95%, but low calories. The air is dry in winter, and the cold wind does great harm to people's skin. Chinese cabbage is rich in vitamins C and E. Eating more Chinese cabbage can have a good skin care and beauty effect. ?

2. Calcium supplement?

Chinese cabbage is rich in calcium, which is 43 mg per 100 g. The calcium provided by a cup of cooked chinese cabbage juice is almost equivalent to a cup of milk. Some people don't like drinking milk. They can get a lot of calcium by eating enough Chinese cabbage. ?

3. laxatives?

Chinese cabbage is rich in dietary fiber, which can play a laxative role. At the same time, besides sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene and nicotinic acid, Chinese cabbage is also rich in vitamins. The contents of vitamin C and riboflavin are 5 times and 4 times higher than those of apples and pears respectively. Trace element zinc is higher than meat. For people who get angry easily, eating more Chinese cabbage has the effect of clearing fire. ?

Extended data:

Precautions for eating Chinese cabbage:

1, cooked cabbage and unsalted cabbage overnight are inedible. ?

Because both of them will produce nitrite, which has carcinogenic effect. ?

2, blanching time should not be long. ?

The blanching time of Chinese cabbage in boiling water should not be too long, preferably 20 ~ 30 seconds, otherwise it will be too soft and rotten to eat.

3. Not suitable for cooking or serving with copper utensils.

Copper utensils will destroy the ascorbic acid contained in them and reduce the nutrients.

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