The cabbage needs to be rescued too! Recently, cabbage has been abundant, and the oversupply has led to a drop in vegetable prices. Many private groups have also begun to buy cabbage to help farmers. There are many benefits of eating cabbage. A nutritionist said that in addition to anti-oxidation, anti-aging, eye protection, and maintenance of bone health, the National Cancer Institute also pointed out that cabbage can reduce the risk of 4 types of cancer, including gastric cancer. , breast cancer, colorectal cancer and prostate cancer.
Nutritionist Zhao Hanying quoted a study by the National Cancer Institute that the cruciferous cabbage has been proven to reduce the risk of four types of cancer, including stomach, breast, colorectal and prostate cancer. According to Zhao Hanying's analysis, a serving of blanched cabbage is about 100 grams, and the calories per 100 grams of cabbage are only 23 calories, 1.3 grams of protein, almost 0 fat, only 4.8 grams of carbohydrates, and as high as 1.1 grams of dietary fiber.
Zhao Hanying further explained that because cabbage is not very high in carbohydrates, has no fat, and has a lot of fiber, it is very suitable as a vegetable source for a sugar-reduced diet, and its relative glycemic index will be relatively low. In addition, among the minerals contained in cabbage, there are especially "potassium" and "calcium". Potassium ions can help the body excrete sodium and are suitable for people with constipation and edema. People with constipation need dietary fiber, and eat outside Potassium ions can help expel the edema caused by too much salt.
Calcium has the effect of soothing the nerves. Some studies have found that if there is a lack of calcium, fat will not be easily metabolized, so it is recommended to eat a little cabbage.to supplement calcium. Zhao Hanying also added that cabbage also contains vitamins A, B groups, folic acid, vitamin C, etc., so it has health benefits such as anti-oxidation, anti-aging, eye protection, maintenance of bone health, and protection of intestinal mucosa. In particular, the "indole" in it is helpful for beauty and anti-free radicals. Just like Japanese people eat fried pork chops with shredded cabbage, because the indole in it can resist oxidation and help relieve oily frying.
Korean cabbage is rich in nutrients and can be eaten by most people, but some people still need to pay attention. Zhao Hanying said that there are two kinds of people to pay attention to:
Because the fiber of cabbage is relatively thick, it is not suitable for people who have ulcers and need a low-residue diet. In addition, people who are more prone to stomach pain are not suitable for eating on an empty stomach.
Because of the high potassium ion in cabbage, people with chronic kidney disease should not overdo it. If you want to eat it, it is best to consult a doctor or nutritionist first.
Do you like to eat cabbage? How do you all eat cabbage? Cabbage is not just stir-fried! Taipei Agricultural Products Distribution Company posted a post on Facebook, sharing 3 ways to eat cabbage.
Materials: cabbage, onion, shiitake mushroom, sliced meat, green onion, salt, pepper, okonomiyaki powder (flour), egg practice: 1. Add eggs and okonomiyaki powder and mix well, add water and mix well. 2. Chop ingredients into batter, mix well and season with meat. 3. Fry until the bottom is golden brown, turn over and fry until cooked, add tomato sauce, mayonnaise, sprinkle with chopped green onion and bonito flakes, and serve on a plate.
Materials: cabbage, tomato, onion, meat, green onion, salt
How to: 1. Blanch the meat first, then remove and set aside. 2. Add oil and stir fry the onion and tomato, fry until the tomato comes out of water. 3. Bring water to boil, add meat and cabbage. 4. Add chopped green onion and some salt to taste and serve.
Materials: cabbage, green pepper, pork, garlic
How to: 1. Heat the wok first, then pour in the cold oil and minced garlic and saute until fragrant. 2. Stir fry the pork, add green peppers and cabbage (sauté the stems and then the leaves), add a small amount of water and stir-fry quickly. 3. Add an appropriate amount of soy sauce and serve.
◎ Image source / Nutritionist Zhao Hanying‧Taipei Agricultural Flour Specialist‧Dazhi Image / courtesy of shutterstock ◎ Consultant / Zhao Hanying Nutritionist
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