"A hundred dishes are not as good as cabbage". Chinese cabbage is sweet, slightly cold, clearing heat and moistening lung, quenching thirst and diuresis, and regulating stomach. According to modern analysis, the content of calcium and vitamin C in Chinese cabbage is higher than that in pears and apples, and the content of riboflavin is also high. The content of trace element zinc is not only among the best in vegetables, but also in meat and eggs. And its fat and carbohydrate content is low, so it can improve human metabolism and enhance immunity and resistance if eaten regularly.

Nutritional index of Chinese cabbage (per kloc-0/00g):

Heat: 15 kcal

Protein:1.5g.

Fat: 0.3g.

Carbohydrate:1.6g.

Calcium: 90 mg

Iron: 1.9 mg

Phosphorus: 36 mg

Potassium:178mg

Sodium: 73.5 mg

Copper: 0.08 mg

Magnesium:18mg

Zinc: 0.5 1 mg

Selenium: 1. 17 μ g.

Vitamin A: 280 micrograms

Vitamin c: 28 mg

Carotene: 1.68 mg

Folic acid: 1 10 μ g.

Dietary fiber:1.1g.

Chinese cabbage is crisp and tender. It can be eaten raw and cold, fried and stewed, and stuffed with soup. You don't have to change your pattern, but sometimes you get tired of eating, so you have to change your pattern to eat cabbage. Here are some unique home-cooked dishes, which are delicious.