Taiwan can buy Qingjiang dishes all year round, and recently it is the most productive season. Two 10 yuan copper plates can buy a large package. Li Wanping, a nutritionist at Rongxin Clinic, said that Qingjiang cuisine can be said to be a "wild-match" vegetable. It is delicious with meat, seafood, or alone, and it has a full score of nutrients, which can help improve dry eye syndrome and strengthen its protective power.
Schematic／
The stems of Qingjiang cabbage are round, and when peeled off, it looks like a small spoon, so it has a cute name, "spoon dish". In some high-end Chinese dishes, the round stems of Qingjiang dishes are used as small spoons, and high-end dishes such as salmon roe are placed on them, and eaten together with Qingjiang dishes. Li Wanping said that although Qingjiang cuisine can be eaten in all seasons, it is the right time to eat Qingjiang cuisine.
Qingjiang Cai is high in calcium and low in oxalic acid, which is most suitable for vegetarians to supplement calcium
because. According to the food and nutrition database of the FDA's Food and Drug Consumer Zone, although it is considered a high-calcium vegetable, the content is poor. Moreover, the oxalic acid content of Qingjiang cabbage is low, which can avoid the combination of oxalic acid and calcium to be excreted from the body, and is most suitable for vegetarians to supplement calcium.
Vitamin A content is high, protecting the trachea can prevent dry eye
In addition to calcium, the vitamin A content of Qingjiang cabbage is very high, the highest in January is 1212 international units, and the average is 5,600 international units , Retinol has a maximum of 121 micrograms and β-carotene 727 micrograms, which can increase mucus secretion and prevent dry eye syndrome caused by overuse of eyes in modern people. Li Wanping said,At the same time, vitamin A can also make the mucous membrane of the mouth, trachea and small intestine normally secrete mucus, which has a protective effect and protects health.
Qingjiang vegetables are also cruciferous vegetables. Li Wanping said that the sulfides unique to cruciferous vegetables can produce strong antioxidant effects, which can scavenge free radicals, detoxify and prevent cancer.
Eating Qingjiang vegetables in this way will give you extra nutritional points , and the polysaccharides of mushrooms, mushrooms can improve the freshness and increase the immune effect. She suggested shredding Qingjiang cabbage, adding sliced shiitake mushrooms, and mixing it into the rice just like making "Shanghai vegetable rice", which is fragrant and delicious.
Vitamin C + protein increases calcium absorption
Qingjiangcai is plant calcium, and its absorption rate may be worse than animal milk. Li Wanping suggested that when cooking Qingjiangcai, vitamin C and protein can be increased, which can increase the absorption rate of calcium. She suggested that you can stir-fry shredded pork with Qingjiang vegetables, sprinkle some red and yellow pepper flakes rich in vitamin C in the middle, or eat fruits after meals, which will help the calcium and vitamins in Qingjiang vegetables be absorbed.
Because Qingjiang dishes are a bit cold, Li Wanping suggests adding a little ginger and garlic when cooking. It can also be shredded, like an omelet, and fried together with an egg. You can also fry small dried fish, or fry flower branches, fry shrimp, and scald it with oyster sauce. It is also delicious.
◎ Image source/FDA Food and Drug Consumer Zone Food CampProvided by Dazhi Image/shutterstock
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