Nutritional value of Fresh Cabbage
Fresh Cabbage has high water content (about 90%) and low calories. However, most Fresh Cabbage salads contain 5 times more calories than simple cabbage. Because salads often contain fat-rich seasonings, people who want to lose weight through diet control It is best to make salads with low-calorie dressings.
The sauerkraut made with Fresh Cabbage has approximately the same nutritional value as unfermented cabbage, except that it contains more sodium.
All kinds of Fresh Cabbage are good sources of potassium.
The anti-aging and anti-oxidant effects of Fresh Cabbage are at the same level as that of asparagus and cauliflower.
The nutritional value of Fresh Cabbage is almost the same as that of Chinese cabbage, and the vitamin C content is about twice as high.
Fresh Cabbage is rich in folic acid, which is an advantage of cabbage vegetables. Therefore, pregnant women and patients with anemia should eat more cabbage. Cabbage is also an important beauty product.
Fresh Cabbage can improve human immunity, prevent colds, and protect the quality of life of cancer patients. Among anti-cancer vegetables, cabbage ranks fifth.
Fresh Fresh Cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and has certain effects on sore throat, trauma, swelling and pain, mosquito bites, stomach pain, and toothache.
Fresh Cabbage contains a certain ulcer healing factor, which has a good therapeutic effect on ulcers, can accelerate wound healing, and is an effective food for patients with gastric ulcers. Eating more cabbage can also increase appetite, promote digestion, and prevent constipation.
Fresh Cabbage is also an ideal food for patients with diabetes and obesity.