Snow red, also known as snow cabbage, is a common vegetable. It belongs to the mustard variety, and after pickling the mustard leaves with the stems, it is snow red, rich in vitamin C, carotene, dietary fiber and other nutrients. In northern China, the leaves turn purple red in autumn and winter, hence the name snow red.
With its distinctive spicy flavor, it is often used as an appetizer to increase the appetite and can also be cooked with other ingredients. In addition, pickled cabbage has a crispier texture and can be eaten as a side dish with rice. Before eating Snow Red, it is best to soak it in water and wash it to go.
First of all, snow red cannot be eaten with spinach, broccoli and other foods rich in oxalic acid, because the calcium in snow red is combined with oxalic acid in these vegetables, it is easy to form calcium oxalate, which is not easy to be digested and absorbed by the human body, and may also lead to the appearance of kidney stones.
Secondly, snow red should not be eaten with loofah, because the loofah contains a large amount of vitamin C lysing enzyme, which will reduce the nutritional value of snow red.
In addition, the vitamin content in the red is high, especially vitamin A, which can ** patients with blurred vision and other symptoms, but if eaten with duck meat, it may cause local nutrients to be damaged.
Overall, sherry red is a versatile vegetable that can be used in stir-fries, soups, or pickles, and has a rich edible value. However, in the process of eating, it is still necessary to pay attention to the combination and taboos, so as to give full play to its edible value and avoid bringing unnecessary burden to the body.