1, Chinese cabbage is rich in vitamins.
Cabbage is rich in vitamin C, vitamin E, carotene and so on. The total vitamin content is more than three times that of tomato, so it has strong antioxidant and anti-aging effects.
2. Cabbage is rich in folic acid
Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Therefore, pregnant women, children and adolescents should eat more during their growth and development.
Step 3 treat ulcers
Cabbage is rich in vitamin U, which has a good therapeutic effect on ulcers, can accelerate the healing of ulcers, and can also prevent the malignant transformation of gastric ulcers.
4. Stimulate the production of beneficial enzymes
Chinese cabbage is rich in radish sulfur. This substance can stimulate human cells to produce enzymes beneficial to the body, and then form a protective film to resist the erosion of foreign carcinogens. Radish sulfur is the strongest anticancer component in vegetables found at present.
5, sterilization, anti-inflammatory
Fresh cabbage has the function of sterilization and anti-inflammation. For sore throat, traumatic swelling and pain, stomachache and toothache, Chinese cabbage can be squeezed for drinking or externally applied to the affected area.
Step 6 kill white blood cells
Chinese cabbage is rich in propyl isothiocyanate derivatives, which can kill abnormal cells that cause leukemia in human body.
7, anti-cancer effect
Cabbage is rich in indole compounds. Experiments show that "indole" has anti-cancer effect and can prevent human from suffering from intestinal cancer.
1 medicinal value of Chinese cabbage
Chinese cabbage is not only used as a vegetable for people to eat, but also has medicinal value. 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 (scurvy). There is also a folk prescription for treating colds with cabbage. The method is to decoct dried Chinese cabbage roots with brown sugar, ginger slices and water, or to decoct three Chinese cabbages and seven green onions with brown sugar. Drink it while it's hot, cover it with sweat and you'll get over your cold. Wash Chinese cabbage, chop it up and fry it in thick soup. Wash the frostbite area before going to bed every night for several days. White rapeseed can relieve alcoholism. For people who are drunk and not awake, it can be used to grind and adjust the "Jinghua water" (that is, the well water just pumped from the well), and the effect is good. For people with qi deficiency and stomach cold, it is not advisable to eat more cabbage to avoid nausea and vomiting. Eating too much can be solved with ginger. Chinese cabbage can reduce the incidence of female breast cancer.
Scientists at the new york Institute of Hormones in the United States found that the incidence of breast cancer among women in China and Japan is much lower than that of western women, because they often eat cabbage. There are some trace elements in Chinese cabbage, which can help to decompose estrogen related to breast cancer. The cellulose in Chinese cabbage can not only moisten intestines and detoxify, but also promote the absorption of animal protein by human body. Chinese medicine believes that Chinese cabbage is slightly cold and sweet, and it has the functions of nourishing the stomach, promoting fluid production, quenching thirst, promoting diuresis and relaxing bowels, and clearing away heat and toxic materials.
Folk also often say: fish makes a fire, meat produces phlegm, and cabbage tofu keeps peace.
Eating cabbage in winter can maintain beauty and skin care; 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.
Chinese cabbage is rich in nutrients, including sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine, nicotinic acid and so on. 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 and contains molybdenum which can inhibit the absorption of ammonium nitrite. Among them, vitamin C can increase the body's resistance to infection, and is used to prevent and treat scurvy, gingival bleeding and various acute and chronic infectious diseases. The cellulose contained in Chinese cabbage can enhance gastrointestinal peristalsis, reduce the retention time of feces in the body, help digestion and excretion, thus reducing the burden on liver and kidney and preventing the occurrence of various stomach diseases.
Pectin contained in Chinese cabbage can help the human body eliminate excess cholesterol. More importantly, Chinese cabbage also contains trace molybdenum, which can inhibit the generation and absorption of ammonium nitrite in human body and play a certain role in preventing cancer. In addition, cabbage itself contains very little heat, which will not cause heat storage. Cabbage also contains little sodium, which will not let the body store excess water and reduce the burden on the heart. Middle-aged and elderly people and obese people can also lose weight by eating more cabbage. Traditional Chinese medicine believes that it is slightly cold and non-toxic, nourishing the stomach, promoting fluid production, relieving annoyance and thirst, promoting diuresis and relaxing bowels, and clearing away heat and toxic materials. It is a good product for cooling, stopping diarrhea and tonifying. Can be used for treating common cold, fever and thirst, bronchitis, cough, dyspepsia, constipation, dysuria, chilblain, etc. In a word, Chinese cabbage is a good vegetable medicine for supplementing nutrition, purifying blood, dredging intestines and stomach, preventing diseases, promoting metabolism and benefiting human health. Suitable for everyone, each time 100g.
Autumn sowing Chinese cabbage cultivation hopes that Chinese cabbage varieties are disease-resistant, high-yield, high-quality and resistant to storage and transportation. Such a perfect variety does not exist yet, and the varieties with strong disease resistance generally have poor economic characters and quality; Varieties with good economic characters and quality have poor disease resistance. Therefore, suitable varieties should be selected according to the purpose, time and environmental conditions of cultivation.
Chinese cabbage used in late autumn and early winter in the north, as well as Chinese cabbage used earlier than the normal harvest period in other areas, should choose flowering or heading varieties with short growth period, early maturity, heat resistance, disease resistance and no storage tolerance, such as Bai Lu No.6 and Jingxiaza 56. Varieties with long growth period, high yield and storability should be selected for storing Chinese cabbage eaten in winter and spring, such as Shuangqing 156 Chinese cabbage, Bai Lu No.3, Bai Lu No.8, Qingza Zhongfeng, Xiaqiuwang, Changle, Bai Lu 1 1 etc.
The suitable days of Chinese cabbage growing season vary from place to place, so when choosing varieties, we should choose varieties with the same growing days. A variety of late-maturing Chinese cabbage varieties can be selected in North China, such as Bai Lu No.3, Bai Lu No.8, Lu No.6, Qingza Zhongfeng, Bai Lu 1 1, Gaokang No.3 and so on. In northern Xinjiang, Ningxia and other areas with short frost-free period, short growth period and cold climate, varieties with early maturity, strong winterness and difficult bolting should be selected, such as Bai Lu 1 and Jingxiaoza 56 Chinese cabbage.
When selecting varieties, all localities should also pay attention to the origin of Chinese cabbage varieties. Oval Chinese cabbage originated in the maritime climate zone. Therefore, this type of varieties, such as Bai Lu No.2 and Bai Lu No.3, should be selected in coastal areas with mild and humid climate and moderate temperature change. In continental climate zone, flat-headed varieties suitable for mild climate, large temperature difference between day and night, abundant sunshine, dry air and drastic temperature change should be selected, such as Bai Lu 1 and Bai Lu No.5. In areas with mild and humid climate, but frequent cold waves and drastic climate changes, direct cross varieties with strong adaptability should be selected, such as Changfeng 1 and Changfeng 3.
In the case of fertile soil and sufficient fertilizer and water, large-area nodulation varieties should be selected, such as Bai Lu No.8 and Bai Lu No.3.. On the contrary, small varieties should be selected. Chinese cabbage varieties with dark green leaves are resistant to diseases, but their quality is poor; Varieties with white or light green leaves have good quality but poor disease resistance. When choosing, we should consider the incidence of cultivation sites.
China is the origin of Chinese cabbage, which is rich in variety resources and has a long history of production. Farmers fix suitable varieties according to local climatic conditions, cultivation techniques and cultivation seasons. This is a production habit that is difficult to change. Consistent with production habits, local consumers have certain requirements for the shape, color, leaf thickness and flavor of Chinese cabbage. This is more obvious in Shandong province, the main producing area of Chinese cabbage. The eastern coastal areas of Shandong Province like to eat oval varieties, the western areas like to eat flat-headed varieties, and the northern areas like to eat straight-tube varieties. Therefore, in planting, varieties should be determined according to market demand.
What are the benefits of eating Chinese cabbage to your health?
Autumn is cool and dry, which is a good time to recuperate the spleen and stomach. Old TCM Health Network believes that eating Chinese cabbage at this time can not only nourish the stomach, but also help beauty beauty.
Chinese medicine believes that Chinese cabbage is slightly cold and sweet. It enters the stomach, intestine, liver, kidney and bladder meridian, and has the functions of nourishing stomach, promoting fluid production, quenching thirst, inducing diuresis, relaxing bowels, clearing heat and detoxifying. It is a good vegetable for supplementing nutrition, purifying blood, dredging intestines and stomach, preventing diseases and promoting metabolism. Western scholars believe that Chinese cabbage is rich in vitamins, and eating Chinese cabbage often can play an anti-oxidation and anti-aging role. Chinese cabbage is also rich in minerals such as calcium, zinc and selenium. Its dietary fiber is also very rich, which can play a role in relaxing bowels and promoting detoxification, and has a good effect on preventing intestinal cancer. Chinese cabbage is rich in water content, up to 95%. The dry weather in autumn, eating more cabbage, can play a very good role in nourishing yin and moistening dryness, skin care and beauty.
Although Chinese cabbage is cold, it is cooked with meat and tastes sweet and flat. When cooking Chinese cabbage, it is necessary to put some vinegar properly, whether from the taste or the protection of nutrients. Vinegar can decompose calcium, phosphorus and iron in Chinese cabbage, which is beneficial to human absorption. Vinegar can also solidify the protein in Chinese cabbage, so as not to overflow and run off.
When cooking Chinese cabbage, blanch it with boiling water, which is very beneficial to protect vitamin C. Because heating Chinese cabbage can produce an oxidase, which has a strong destructive effect on vitamin C. This oxidase has the strongest activity at 65℃, but it is destroyed at 85℃.
3 History of Chinese Cabbage
Cabbage originated in China, and there was white rapeseed in a clay pot unearthed from Banpo site of Neolithic Age in Xi 'an, which has a history of more than 6,000 years. It is much older than other food crops originating in China. Chinese cabbage was called "fermented grains" in ancient times. It was cultivated in the Spring and Autumn Period and the Warring States Period, and was first named in the Han Dynasty. During the Southern and Northern Dynasties, it was one of the most commonly eaten vegetables in southern China. In the Tang dynasty, there appeared different varieties such as white fermented grains, aster, and fermented grains. Ya Ya, a book written by Lu Dian in the Song Dynasty, said, "Winter is hard to survive, and four seasons are common, so there are loose exercises, so their words are clear, while materia medica thinks it is resistant to frost and snow." In the Yuan Dynasty, people began to call it "Chinese cabbage". Li Shizhen, a Chinese medicine practitioner in the Ming Dynasty, recorded in Compendium of Materia Medica: "In winter, fermented grains wither late, and there are exercises at four o'clock, so they are called fermented grains. Today's common cabbage is innocent. " Compendium of Materia Medica records the medicinal value of some cabbages.
Before the Ming Dynasty, Chinese cabbage was mainly planted in Taihu Lake area in the lower reaches of the Yangtze River. During the Ming and Qing Dynasties, non-heading Chinese cabbage (Chinese cabbage) in the north developed rapidly. At the same time, Chinese cabbage (China cabbage) was successfully cultivated in Zhejiang. /kloc-In the middle of the 0/8th century (the prosperous time of Kanggan), Chinese cabbage in the north replaced Chinese cabbage, and its output exceeded that in the south. Chinese cabbages produced in North China and Shandong began to be sold to Jiangsu, Zhejiang and even South China along the Beijing-Hangzhou Grand Canal. Lu Xun said in the article "Mr. Fujino" in "Flowers in the Morning": "Probably things are rare (rare). Cabbage is transported from Beijing to Zhejiang; He tied the vegetable root with a red rope and hung it upside down at the door of the fruit shop, honoring it as a' plastic dish'. "
Chinese cabbage was introduced into Lee's Korea from China in the Ming Dynasty, and later became the main raw material of kimchi. In the Korean TV series Dae Jang Geum, there is a plot in which the hero tries to plant leeks (Chinese cabbage) imported from the Ming Dynasty.
At the beginning of the 20th century, during the Russo-Japanese War, some Japanese soldiers tasted this dish in the northeast of China and thought it was delicious, so they took it to Japan. Jiaozi produced by food factories sold in the Japanese market is basically filled with pork and cabbage.
Today, many countries in the world have introduced Chinese cabbage.
Chinese cabbage is also called "Beijing variety cabbage" in the west, that is, heading cabbage, which is called Shaocai in Cantonese. China cabbage has broad green leaves and white cabbage. Many leaves are tightly wrapped together to form a cylinder, and most of them will form a dense head. The leaves wrapped inside are light green or even light yellow because they can't see the sun.
Chinese cabbage is resistant to storage, so China people, especially northerners, have special feelings for Chinese cabbage. In times of economic difficulties, Chinese cabbage is the only vegetable they can eat all winter. A family often needs to store hundreds of kilograms of Chinese cabbage to cope with winter, so Chinese cabbage has evolved various burning methods in China. When the lowest temperature in winter is about -5℃, Chinese cabbage can be safely stored outdoors for winter, and the external leaves can be dried for internal insulation. If the temperature is lower, it needs to be cellar. However, in the cold north, there are several other ways to store Chinese cabbage in winter, such as pickling Korean winter vegetables in the north, northeast and east China, and storing Chinese cabbage in salt-deficient areas in the northeast, west, east Inner Mongolia and north Hebei before the cold.
Because Chinese cabbage is sown after corn harvest in autumn and harvested in early winter, it has a large yield and is easy to manage, but it needs to occupy land for storage, so it is very cheap to go on the market at the same time during the harvest period. Some merchants often use the slogan "cabbage price of a certain commodity" to describe cheap.
There are many varieties of Chinese cabbage, including loose leaf type, flower heart type, spherical type and hemispherical type. The main varieties are:
* There are green hemp leaves (Tianjin Green) planted for 300 to 400 years along the Beijing-Hangzhou Grand Canal, represented by Tianjin. There are many green leaves, thin stems, less fiber and tender leaves. "Jinghai County Records" once wrote: "In the past, Zhou Qing (Qi people in the Southern Dynasties) called the beauty of rural flavor, with leeks in early spring and fermented grains in late autumn. It tastes delicious and lasts for a long time. The producers along the canal are the best. "
* The varieties with yellow leaves are also called yellow bud Chinese cabbage, yellow bud vegetable and yellow bud white, and there are two varieties in the north and south. In the 24th year of Guangxu in Qing Dynasty (1898), it was recorded in "Golden Gate" that "yellow-bud cabbage is better than winter bamboo shoots in the south of the Yangtze River, because it can never tire of eating", so it was also called "northern bamboo shoots".
* Cabbage in Taiwan Province Province The cabbage grown in Taiwan Province Province is also a kind of Chinese cabbage; Thinner than Beijing cabbage.
Four Taboos of Chinese Cabbage
Chinese cabbage is one of the foods that many people often see on the dining table. However, although Chinese cabbage is rich in nutrition, it will also do harm to health if it is not eaten properly. So what are the taboos of Chinese cabbage?
1 Don't scald the cabbage with boiling water before frying, as this will filter out many trace elements in the cabbage and cause the loss of nutrients in the cabbage. Moreover, the taste of boiled cabbage will be much worse because of the change of organizational structure.
It is best not to spend the night in sauerkraut. The overnight stay here is not simply to stay overnight, but not for too long. Adding salt to Chinese cabbage for a long time will produce carcinogens harmful to human body. Although the content is particularly low, it is harmful after all, and it is best to eat less.
Fried cabbage has been fried for a long time. The reason is the same as the first one. Too long heating time will cause the loss of minerals, which will make Chinese cabbage unable to play its nutritional role well.
Note: Cabbage is a home-cooked dish, which is familiar to almost every family. But if you eat it blindly, it will not only be harmful to your health, but also waste its nutritional value, so be careful.
5 the most affordable and convenient way to lose weight in Chinese cabbage.
1 Chinese cabbage to lose weight, I wonder if my friends have heard of it: Chinese cabbage stewed with tofu, and the main ingredients are of course Chinese cabbage, tofu, salt, chicken essence, pepper noodles, ginger and onions. First, cut the tofu into mahjong tiles, blanch it with boiling water, and remove the beany smell; Cabbage is sliced diagonally. Put a little oil in the pot, add ginger and onion when it is 60% hot, fry the cabbage for one minute, and then add tofu for one minute. Add appropriate amount of water, add pepper and chicken essence in turn, cook for 5 minutes, and season with salt. Is it simple?
Continue our Chinese cabbage recipe: stir-fried Chinese cabbage with fungus. Of course, the raw materials are Chinese cabbage, fungus, onion, ginger, pepper, star anise, salt and chicken essence. Sprinkle cabbage by hand, soak fungus in advance, remove roots, wash and shred onion and ginger. Put oil in the pot, heat it with low fire, add pepper and star anise and stir fry until fragrant, add onion and ginger and then add Chinese cabbage slices, stir fry evenly with high fire. Stir-fry Chinese cabbage slices until they are slightly soft, pour in soy sauce and stir well, and add appropriate amount of sugar and vinegar. Add the soaked fungus, stir-fry for a few minutes, sprinkle a little salt and chicken essence, stir-fry evenly, and then take out the pot. You certainly didn't expect that this can also lose weight!
Let's start with a fresh cabbage soup: Chinese cabbage, preserved eggs, diced scallops, green peppers and onions. Wash diced scallops and soak them in warm water for 20 minutes; Chinese cabbage is pitted and broken into whole leaves, and large pieces can be vertically divided into several pieces; Dice preserved eggs, green peppers and onions. Take an oil pan, heat the oil, and saute the minced chives; Add dried scallop and dried scallop water, and bring to a boil. Add preserved eggs, cooking wine and sugar, and boil; Add cabbage leaves, cook until transparent, take out the leaves and put them on a plate. Add green pepper to the soup and add a little salt to taste; Collect the juice until it is thick and pour it on the cabbage. Delicious slimming soup. You can try.