Purple cabbage, also known as purple cabbage, is often sought after as a powerful health care product by some health programs. Indeed, purple cabbage has high nutritional value, and also has the effects of lowering blood pressure, lowering blood sugar and preventing cancer, and has a good preventive and therapeutic effect on some cardiovascular diseases and diabetes. Purple cabbage can be eaten raw, cold and stir-fried, and can also be juiced for drinking. It is rich in anthocyanins, which is good for the skin! So, how to squeeze the purple cabbage juice? Is the purple cabbage juice delicious?

1, purple cabbage juice

Purple cabbage is very suitable for juicing. It is not as bitter as bitter gourd, but it tastes slightly sweet. You can add a little honey or sugar when squeezing juice, which will make the taste more pleasant. Purple cabbage tastes too weak, and juicing with it alone is too monotonous. Friends who like sweet and sour taste can add tomatoes to juice.

2. Nutrition of purple cabbage

Different from ordinary Chinese cabbage, purple cabbage is rich in anthocyanins and is a natural beauty product, which can help the skin to resist oxidation and aging. Purple cabbage is also rich in folic acid, cellulose, vitamin C, vitamin U and B vitamins. Eating purple cabbage regularly can replenish blood and qi, lower cholesterol, prevent skin allergy, resist oxidation and prevent cancer.

3, purple cabbage taboo

Because purple cabbage contains a lot of cellulose, it will promote gastrointestinal peristalsis, so people with weak diarrhea should eat as little as possible, otherwise it will lead to more serious diarrhea. Purple cabbage contains vitamin C, so it is best not to eat it with seafood and cucumber. Eating with seafood may be toxic, and eating with cucumber will hinder the absorption of vitamin C.