A few dollars a pound of “vegetable king”! There are many benefits of natural stomach nourishment, and those who can choose and eat will earn it!

Everyone knows cabbage. It is a common green vegetable that is not only cheap, but also easy to cook. But you may not know that cabbage, also known as cabbage, belongs to the cruciferous family and is a natural traditional Chinese medicine!

Cabbage is delicious and crunchy. It is suitable for all ages. Regular consumption has many unexpected effects.

Good quality and low price, many benefits

Cabbage is mild in nature, sweet in taste, and returns to the spleen and stomach Meridian can replenish the bone marrow, moisten the viscera, benefit the heart, strengthen the muscles and bones, invigorate the organs, dispel qi, clear heat and relieve pain; it is mainly used to treat symptoms such as poor sleep, frequent sleepiness, insomnia, poor joint flexion and extension, and epigastric pain.

From a nutritional point of view, it is also rich in a variety of healthy nutrients and has a very high nutritional value.


Regulate cholesterol

Cabbage is rich in dietary fiber and carotene, which can reduce the body’s absorption of cholesterol and help stabilize blood pressure and blood lipids level.


Natural Appetizers

Cabbage contains a lot of vitamins B1, B2, C, U, cellulose, carbohydrates and various minerals Among them, vitamin U has a repairing effect on gastric ulcer and duodenal ulcer lesions.

Cabbage is also known as a natural “stomach-nourishing vegetable”. It not only protects and repairs the gastric mucosa, thereby preventing gastric ulcers, but also maintains the normal function of gastric cells and reduces the chance of lesions.


Auxiliary cancer prevention

Cabbage not only contains vitamin C, U and other antioxidant substances, there is also a special aroma substance “isothiocyanate” in the leaves. This sulfur-containing compound can play a positive role in preventing cancer and cardiovascular and cerebrovascular diseases.


Bone protection

Cabbage is rich in vitamin K, which is not only good for gut health, but also helps strengthen bones.


Antioxidant and anti-aging

Cabbage is rich in vitamin C, vitamin E, beta-carotene, etc. The total vitamin content is higher than that of tomatoes. 3 times more, can help delay the speed of cell aging.

Reminder: Although these nutrients in cabbage are good for the human body, they must be eaten in moderation.

The cabbage is eaten like this, and the nutrients are absorbed better

The cabbage is best torn by hand, rather than cut with a knife. Break up all the leaves with your hands, remove the large stems, and patiently tear them into pieces about 3 cm square.

In this way, each leaf can be fully heated, cover each other, and have a proper heat preservation effect. When fried, it will be soft and hard, and obtain a better taste. It can also reduce the damage to the cell wall of vegetables, resulting in water Fluid and nutrient loss.

In addition, remember that fried cabbage should not be fried for too long, otherwise it will not only taste dry, but also lose a lot of nutrients.

【Soy Fried Cabbage】

01 Ingredients

Cabbage, pork belly, garlic slices, vinegar.

02 Method

Soak the torn cabbage in ice water for 5 minutes; add less oil in the pot, stir-fry the pork belly; add garlic slices and cabbage after the fragrant stir; cook in Vinegar on the side of the pot, add steamed fish soy sauce to taste, and cook the vinegar on the side of the pot again before serving.

The selection and preservation of cabbage


This selection


[Look at the handle] The cabbage, which feels heavy in the hand, has sufficient moisture and a compact structure, and it will taste better.

【Look at the appearance】High-quality cabbage looks bright and shiny.


Preserve this way

If you don’t eat the whole piece at a time, it is best to peel off the required amount of leaves from the outer layer layer by layer, and then use it to keep it fresh. Wrap the remaining cabbage in a film or plastic bag and put it in the refrigerator, which will keep it better than cutting it in the middle.

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