Winter is coming, the weather is getting colder, and people need to increase their nutrition to keep their bodies healthy. Folic acid is an essential nutrient that helps prevent anemia and reduce the risk of stroke. In the cold winter months, there is one vegetable that is very rich in folic acid, which can even reach 38 times the content of apples, and that is cabbage!Cabbage, also known as cabbage, is very common in our daily lives. Not only is it affordable, but it also has a tender and delicious taste. Especially in winter, cabbage is more nutritious, so let's take a look at it together!
1. High folic acid content
Cabbage is one of the vegetables that is very rich in folic acid, and the amount of folic acid contained in a bowl of cooked cabbage can meet a person's needs for a day. Folic acid is very important for pregnant women and the elderly, it helps prevent anemia and reduce the risk of stroke.
Expansion: Folic acid has a very wide range of effects in the human body, not only to help the development of the nervous system of the embryo, but also to promote the production of red blood cells and reduce the risk of cardiovascular disease. Folic acid also helps maintain a good state of mind and improves symptoms of depression and anxiety.
2. Rich in vitamin C
Boulche is also rich in vitamin C, a nutrient that can boost immunity and prevent colds and other diseases. Winter is the season of high incidence of colds, and moderate consumption of cabbage can effectively improve the body's resistance.
Expansion: Vitamin C is an important antioxidant, which can inhibit the production of free radicals, reduce oxidative damage to cells, and play a role in protecting the body's health. In addition, vitamin C also helps to promote collagen synthesis and plays an important role in repairing ** tissues and maintaining **elasticity**.
3. Contains a variety of minerals and cellulose
Boulche is also rich in a variety of minerals and fiber, which play an important role in maintaining the normal physiological functions of the human body, as well as promoting digestion and lowering cholesterol. Cabbage is a very healthy vegetable that can be eaten not only stir-fried, but also raw or used in soups.
Extended: Minerals are essential nutrients for the human body, including calcium, iron, zinc, and more. They play an important role in bone health, blood circulation, immune function, and more. Cellulose can promote intestinal peristalsis, prevent constipation and colon diseases, and help reduce blood sugar and blood lipid levels to maintain the body's metabolic balance.
Cabbage is rich in nutritional value and is very suitable for a variety of cooking methods, so here are three common ways to enjoy cabbage.
1. Shredded cabbage
(1) Cabbage processing: Scatter and cut the cabbage in half, remove the roots, and then tear it into small pieces by hand;
2) Stir-fry pork: Slice the pork, chop the green onion and chili. After heating the pan, add the cooking oil, put the pork in the pan, add the chopped green onion and chili pepper and continue to stir-fry;
3) Stir-fry cabbage: Add the torn cabbage and continue to stir-fry, pour the prepared sauce into the pot, and add an appropriate amount of water starch to thicken;
(4) Serve on a plate: Pour the fried cabbage into the plate and enjoy.
2. Stir-fried vermicelli with cabbage
(1) Cabbage processing: cut the cabbage in half, remove the roots, and then cut it into wide strips;
2) Vermicelli pretreatment: Boil water in a pot, add vermicelli to the pot and cook until soft and transparent, remove and put it in a large bowl. Add dark soy sauce to color, then pour in cooking oil to prevent the vermicelli from sticking together
3) Stir-fry vegetarian vegetables: add cooking oil after heating the pan, fry the pork until it is cooked through, add cabbage to continue stir-frying, add an appropriate amount of water and fry until soft;
4) Add condiments: add an appropriate amount of salt, matsutake mushroom, light soy sauce, oyster sauce and sugar to enhance freshness, stir-fry evenly;
5) Add the vermicelli: Put the cooked vermicelli into the pot and stir-fry. Finish on a plate and enjoy a delicious stir-fried vermicelli dish with cabbage.
Boll cabbage is rich in folic acid, which helps prevent anemia and reduce the risk of stroke. It is also rich in vitamin C, which can boost immunity and prevent colds and other diseases. In addition, cabbage also contains a variety of minerals and fiber, which help maintain the normal physiological functions of the body, promote digestion and lower cholesterol.
Cabbage is suitable for stir-frying, eating raw, or used in soups. For example, shredded cabbage, fried vermicelli with cabbage, and cabbage noodle rolls.
1) Tear the cabbage: Break up the cabbage and cut it in half, and separate the cabbage piece by hand. Then add edible salt to marinate, add pork, chopped green onion and chili pepper to stir-fry after cooking, and finally add the sauce and stir-fry evenly.
2) Stir-fried vermicelli with cabbage: Cut the cabbage into wide strips, add the fried vegetarian vegetables after the vermicelli is cooked, add an appropriate amount of condiments and stir-fry evenly.
3) Cabbage noodle roll: Flour and water are kneaded into a dough, the dough is cut into a dough and rolled into a dough. Put the cabbage filling on the dough, roll it up and steam it.
Cabbage is suitable for all groups of people, especially pregnant women and the elderly. Folic acid for nervous system development in pregnant women and children non-q1: how to deal with cabbage?
Cut the cabbage in half, remove the roots, and then cut the cabbage into chunks, slices, or hand-torn pieces according to the needs of different dishes.
The chopped cabbage is cooked in boiling water, and the time depends on the size of the cabbage and the individual's taste needs, usually about 5-7 minutes.
When choosing fresh cabbage, you can judge it by its appearance and feel. In terms of appearance, the cabbage should be bright green in color, with no broken or brown parts;To the touch, cabbage should be elastic and should not feel fluffy or soft.
Place unused cabbage in a grocery or plastic bag, remove as much air as possible, seal the bag, and store in the refrigerator. Refrigerated cabbage can be kept for about 1 week or so.
Cabbage can be used to make stir-fries, boiled soups, grilled dishes, and other dishes. For example, shredded cabbage, fried vermicelli with cabbage, cabbage rolls, sauerkraut fish, etc.
Cabbage is rich in vitamin C, folic acid, fiber, minerals, etc., which help to enhance immunity, prevent anemia, promote digestion, lower cholesterol, etc.
The texture of cabbage is tender and smooth, the taste is light, and it is easy to be accepted by the human body. In stir-frying, cabbage can maintain a certain crispness and have a rich taste.
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