[Health and Wellness] This Leafy Green Vegetable is a "Natural Stomach Medicine" and a "Vascular Cleaner"! It Tastes Better Than Meat and is Loved by the Whole Family.

First, let's guess a riddle:

Like a ball that can't bounce, with roots deep in the ground. To be cooked and eaten, layer by layer shedding its green clothes. (Answer: a vegetable)

That's right, the answer is a common vegetable on the dining table: cabbage.

Cabbage, also known as bok choy, napa cabbage, or cabbage, scientific name "Brassica oleracea var. capitata". It has a crispy texture, not only delicious but also rich in nutrients, with many health benefits! Let's take a look together:

It is a "natural stomach medicine"

And a "vascular cleaner"

Cabbage has always been regarded as a good way to nourish the stomach. It is rich in various nutrients and has many benefits:

1. Nourishing the Stomach, Known as a "Natural Stomach Medicine":

According to traditional Chinese medicine, cabbage has a neutral nature and a sweet taste. It belongs to the spleen and stomach meridians and can clear heat, relieve pain, moisturize organs, and promote the function of the digestive system. It also has certain benefits for stomach diseases such as gastric pain.

Modern nutrition science believes that cabbage contains a substance called "vitamin U" that can promote the metabolism of gastric mucosa. This substance not only promotes digestion and prevents constipation but also protects the gastric mucosa and accelerates ulcer healing. Fresh cabbage juice can also assist in the treatment of gastric ulcers and can relieve pain and promote healing, alleviating gastrointestinal discomfort.

2. Protecting Blood Vessels, a "Vascular Cleaner":

Cabbage can be called a "vascular cleaner." It is rich in dietary fiber and carotenoids, which can lower cholesterol, stabilize blood pressure, and prevent atherosclerosis. It can be consumed regularly by patients with atherosclerosis and obesity.

3. Preventing Cancer:

Cabbage contains a type of indole glucosinolates. It not only inhibits the growth of cancer cells but also increases the activity of various detoxifying enzymes. In addition, cabbage is rich in cellulose and vitamin E. With the help of enzymes, they can inhibit the activity of carcinogens and increase the amount of detoxifying substances, thereby preventing cancer.

4. Boosting Immunity:

Substances in cabbage that can enhance immunity are not easily destroyed even when heated. Therefore, in addition to eating it raw in salads, cabbage can also be stir-fried or used in vegetable soups.

5. Preventing and Treating Jaundice:

Cabbage is rich in vitamins, minerals, and alkaline salts, which can combat Helicobacter pylori that causes gastric diseases and help prevent and treat jaundice.

Retaining Nutrients When Eating Cabbage:

Cabbage can be steamed or stir-fried, and there are many ways to prepare it. The most nutritious way is to tear it into pieces and stir-fry it over high heat.

On one hand, tearing cabbage into pieces, rather than cutting it with a knife, can better reduce nutrient loss.

On the other hand, torn cabbage heats more evenly during cooking, with each piece covering and insulating each other, resulting in a moderate texture and better taste. It can also reduce damage to the vegetable's cell walls, preventing the loss of water and nutrients.

However, it is important to note that cabbage should not be stir-fried for too long; otherwise, it will become dry and lose a significant amount of nutrients.

★ Stir-fried Cabbage:

Ingredients: Cabbage, garlic slices, vinegar.

Method: Soak the torn cabbage in ice water for 5 minutes. Heat a small amount of oil in a pan, then add garlic slices and cabbage. Pour in a little vinegar, add soy sauce and salt for seasoning, and serve.

Is the 6x Pricier Mini Cabbage Worth Eating?

There is a mini cabbage called "baby bok choy" in the market, which is six times the price of regular cabbage. Is it worth eating compared to regular cabbage?

In terms of energy, baby bok choy has 1.7 times the energy of regular cabbage. It also has higher levels of dietary fiber, carbohydrates, and proteins, making it a high-quality vegetable.

In terms of micronutrients, baby bok choy has a higher content of vitamin C and vitamin K, about 2.3 times that of regular cabbage. It also has high levels of lutein and zeaxanthin, which have certain benefits for improving age-related macular degeneration.

In summary, baby bok choy has more prominent nutritional value compared to regular cabbage, so it is worth eating. However, baby bok choy is more expensive, so whether to eat it or not depends on personal financial circumstances.

Tips for Choosing Delicious Cabbage:

Many people enjoy eating cabbage, but some have found that the cabbage they buy is not always fresh. What should you pay attention to when buying cabbage? Don't worry, here are three tips for you:

1. Look:

Fresh cabbage is usually a mix of green and white. Cabbage with more green leaves has a tender texture, while cabbage with more white leaves has a crisp texture.

If you find that the cabbage's surface color is uneven, mostly white, or if there are black holes on the surface, it may have insect infestation, and it is not recommended to buy it.

2. Feel:

Cabbage of the same size, if it feels heavier when lifted, indicates that it has more moisture and is fresher. Conversely, if the cabbage feels light, it has less moisture and is not as fresh. It's better not to buy it.

3. Tap:

When tapping the cabbage with your hand, if it makes a dull sound, it means the inside is loose and there are larger gaps, and this cabbage can be purchased. If it makes a crisp sound, it's not recommended to buy it.