As a foodie, I care about two things every day: What did I just eat? What shall I eat later?

Among our readers, it is estimated that there are people who eat like me, right? So what do you usually like to eat? Is there no joy without meat? Still no meat and no joy?

As the saying goes, if a relationship lasts, it's not pork. If you want to live a long and healthy life, "both rain and dew" is enough.

In the cold winter, everyone eats too much meat, and many people mainly eat meat in winter. When the body is bombarded by fatty fish, it is inevitable that some discomfort will occur.

As the saying goes, "fish makes a fire, meat produces phlegm, and cabbage and tofu keep it safe."

Eating sweet cabbage at this time can not only adjust the taste, but also give the stomach a "holiday" and stick it in the stomach.

Eating fish and meat in winter is better than eating this "king of winter vegetables"

Although Chinese cabbage is plain, there are many praises from the people, such as "A hundred dishes are not as good as Chinese cabbage", "Pork is beautiful in meat, and only Chinese cabbage is fresh in vegetables", "Winter Chinese cabbage is as beautiful as bamboo shoots" and "King of winter vegetables".

Of course, in addition to delicious Chinese cabbage, the most valuable thing is its edible and health-preserving value.

Chinese cabbage, alias fermented grains. Tang Dynasty's Herbal Medicine for Dietotherapy said: "Water shield is good for quenching thirst, and mutton is very beautiful. Cooking it in winter can be eaten as soup, which can help digestion and cure cough. "

From the point of view of traditional medicine, Chinese cabbage is sweet in taste and slightly cold in nature, and has the effects of clearing away heat and quenching thirst, nourishing stomach and promoting fluid production, diuresis and relaxing bowels, moistening lung and cooling, relieving chest pain, relieving alcoholism and digestion, relieving cough and resolving phlegm, reducing qi and strengthening yang, and calming the nerves.

From the perspective of modern nutrition, Chinese cabbage contains protein, fat, vitamins, a lot of crude fiber and minerals such as calcium, iron and phosphorus.

Among them, the most worth mentioning is-

1, rich in water content.

The water content of Chinese cabbage is super rich, up to 93%~95%, which is equivalent to watermelon.

In winter, the climate is dry, and tonic should not be too greasy. It should be based on flat tonic and nourishing yin liquid.

Chinese cabbage is rich in water, which can nourish yin and moisten dryness, and replenish vaginal fluid. It is just the best choice for health preservation at this time, and it can be described as the first-class tonic in winter.

2. high vitamin c content

Chinese cabbage is rich in vitamin C, about 45mg/ 100g, which is comparable to citrus.

Usually, the vitamin C content per100g of Chinese cabbage is close to half of the daily recommended amount for adults.

3. It contains a lot of insoluble dietary fiber

Cabbage contains a lot of insoluble fiber, which can increase the volume of food residue, stimulate gastrointestinal peristalsis and promote defecation.

At the same time, it can also adsorb toxic substances in the stomach and help the body discharge waste, thus preventing gastrointestinal diseases and reducing the burden on liver and kidney.

4. Low calorie and strong satiety.

The calories of Chinese cabbage are very low, only 22 calories per100g. At the same time, because it contains more dietary fiber, Chinese cabbage has a strong satiety.

The combination of these two advantages means that even if you eat enough cabbage, it is only equivalent to the calories of a few mouthfuls of white rice.

Therefore, Chinese cabbage is especially suitable for people who control their weight.

However, it should be noted that Chinese cabbage is slightly cold, and people with stomach cold due to qi deficiency, abdominal pain due to stomach cold, loose stool and dysentery due to cold should not eat more.

After talking about the benefits of cabbage, let's talk about how to choose a high-quality cabbage!

Teach you to choose high-quality cabbage by yourself

Chinese cabbage has three growing periods: early, middle and late, and the bulb color is white, cyan and bluish white.

Chinese cabbage, which went on the market from September to 65438+ 10, is an early-maturing variety. Its light bulb color is light green, yellow-green or white. Cabbage is small in size, thin in mesophyll, tender in quality, less in crude fiber, and not resistant to storage, so you should buy it as you eat.

Chinese cabbage, which was marketed on or after June 1 1, is a late-maturing variety. It is also called "pit cabbage" because of its blue-green leaves, thick mesophyll, dense tissue, high toughness, damage resistance and storage resistance.

Buying Chinese cabbage mainly depends on the growth period, the color of the leaves and the fullness of the cabbage heart. It is better to have fresh leaves and no damage to the appearance.

Picking Chinese cabbage, as usual, it's time to talk about how to eat it!

Eat raw food to nourish yin and protect liver, and eat cooked food to nourish stomach and relax bowels.

Generally speaking, Chinese cabbage can be eaten raw or cooked.

Eat raw cabbage

It is better to eat raw cabbage with cold cabbage.

Because the Chinese cabbage is wrapped by light for a long time, it is difficult to produce chlorophyll and cellulose, so it tastes crisp and juicy.

Especially the Chinese cabbage that has been frosted in winter, the entrance is particularly refreshing and the aftertaste is sweet, which is very suitable for raw food.

Generally, Chinese cabbage can be shredded and directly cold-mixed, which not only tastes crisp and refreshing, but also can nourish yin and replenish water, and can retain more vitamin C, which helps to protect the liver and enhance immunity.

Cooked cabbage

Cabbage can also be used for frying, frying, stewing, stuffing, cooking soup, making sauerkraut, pickles and so on. It is a rare "all-round vegetable".

As the saying goes, eating meat without eating cabbage is less than half delicious!

Indeed, Chinese cabbage and meat in winter can be described as "a match made in heaven".

On the one hand, Chinese cabbage is cold, but when cooked with warm meat, it is sweet and delicious, and it can nourish the stomach, promote fluid production, invigorate qi and replenish blood.

On the other hand, Chinese cabbage contains more vitamins, which can not only increase the delicacy of meat, but also reduce nitrite and nitrite substances in meat and reduce the production of carcinogen ammonium nitrite.

In addition, the leaves of Chinese cabbage are rich in vitamins and minerals, and Chinese cabbage is the richest in water and dietary fiber. Eating with meat can just benefit the stomach, seal up and consolidate the foundation.

Of course, in addition to pork, cabbage and many vegetables, bean products, fungi and meat are all "matched" and super versatile.

For example, stewed tofu with cabbage can replenish qi, strengthen spleen and stomach, clear lung and resolve phlegm; Stir-fried fungus with cabbage can relieve constipation, prevent cancer, moisten lung and tonify kidney; Shrimp rolls with Chinese cabbage can stimulate appetite and tonify kidney, and warm them without getting angry.

Now is a good time to eat Chinese cabbage. It is nutritious, edible and medicinal, low in price, convenient to cook and suitable for all ages. Might as well eat it often ~