Cabbage (Brassica oleracea L. var. capitata L.) is a plant of the family Brassicaceae, Brassica, which is a variant of Brassica oleracea L.. Also known as cabbage, cabbage, white rice, cabbage, cabbage, cabbage, lotus white and so on. Herbs of two years old, covered with cream. Dwarf and stout annual stems fleshy, unbranched, green or gray-green. The basal leaves are mostly thick, thick, layered into spheroids, oblate spheroids, 10-30 cm in diameter or larger, milky white or light green; originated in the Mediterranean coast and introduced to China in the 16th century. The characteristics of cold tolerance, disease resistance, strong adaptability, easy storage and transportation, high yield, and good quality of cabbage are widely cultivated throughout China. It is one of the main vegetables in spring, summer and autumn in northeast, northwest, and north China regions. .
The nutrients contained per 100 grams of cabbage are as follows:
Calories (17.00 kcal) Protein (1.50 g) Fat (0.10 g) Carbohydrates (3.20 g) Dietary Fiber (0.80 g) Vitamin A (20.00 μg) Carotene (120.00 μg) Thiamin (0.04 mg) Riboflavin (0.05 mg) Niacin (0.60 mg) Vitamin C (31.00 mg) Vitamin E (0.76 mg) Calcium (50.00 mg) Phosphorus (31.00 mg) Sodium (57.50 mg) Magnesium (11.00 mg) Iron (0.70 mg) Zinc (0.38 Mg) Selenium (0.49 μg) Copper (0.05 mg) Manganese (0.15 mg) Potassium (124.00 mg) Cabbage has a high moisture content (about 90%), but the calories are low, but the heat in most of the cabbage salads is higher than that of cabbage alone. 5 times higher, because the salad often contains rich in oil seasonings, people who want to lose weight through diet control are best to use low-calorie spices to make salad.
Sauerkraut made with cabbage has approximately the same nutritional value as that of unfermented cabbage except that it contains more sodium. Cabbage is a good source of potassium. Japanese scientists believe that the anti-aging and antioxidant effects of cabbage are at the same level as asparagus and cauliflower. The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is also about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of cabbage vegetables, so pregnant women and anemia patients should eat more cabbage. Cabbage is also an important beauty product. Cabbage can improve human immunity, prevent colds, and protect the quality of life of cancer patients. In the anti-cancer vegetables, cabbage ranked fifth.
Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects. It has a certain effect on throat pain, trauma, swelling, pain, mosquito bite, stomach pain and toothache. Cabbage contains some kind of ulcer healing factor, has a very good healing effect on ulcers, can accelerate wound healing and is an effective food for patients with gastric ulcers. Eat cabbage, but also increase appetite, promote digestion, prevent constipation. Cabbage is also an ideal food for people with diabetes and obesity. Cabbage and other mustard vegetables contain small amounts of substances that cause goitre (such as thiocyanate), which can interfere with the use of iodine by the thyroid gland. When the body compensates, it causes the thyroid gland to enlarge and form a goiter. The goitre effect of cabbage can be eliminated with a large amount of dietary iodine, such as iodine tablets, iodized salt, and marine products such as marine fish and seaweed.
It is worth noting that: Cabbage is rich in vitamin U, has a good therapeutic effect on gastric ulcer, can accelerate wound healing, is an effective food for patients with gastric ulcer.