Chinese cabbage, also known as cabbage, cabbage, cabbage is a common vegetable scientific name cabbage, which has rich nutritional value and a variety of effects and functions
Promotes digestion:Cabbage is rich in dietary fiber, which helps to promote intestinal peristalsis, enhance digestive function, and prevent constipation and indigestion.
Lowers cholesterol:The cellulose and plant sterols in cabbage help lower blood cholesterol levels and prevent cardiovascular disease.
Antioxidant:Cabbage is rich in antioxidants such as vitamin C and vitamin E, which help to scavenge free radicals, delay cell aging, and protect health.
Boosts immunity:The vitamin C and antioxidants in cabbage help to strengthen immunity, improve resistance, and prevent colds and other diseases.
Beauty & Beauty:The vitamin C in cabbage helps to promote collagen synthesis, maintain elasticity and luster, and delay aging.
Prevention of anemia:Cabbage is rich in iron, which helps to promote the synthesis of hemoglobin, prevent and improve anemia.
Protect your eyes:The vitamin A and carotene in cabbage help protect eye health and prevent vision loss and eye diseases.
Reduced cancer risk:Cabbage contains a variety of anti-cancer substances, such as isothiocyanates and carotenoids, which help reduce the risk of cancer.
Cabbage is a low-calorie, high-fiber vegetable, which can increase satiety, reduce appetite, help control weight, and is suitable for **and**.
It should be noted that due to the cold nature of cabbage, people with spleen and stomach deficiency or cold constitution should eat it in moderation to avoid physical discomfort. In addition, it is not advisable to overheat it when cooking to avoid destroying the nutrients in it.