The nutritional value of purple cabbage

Purple cabbage also known as purple cabbage, purple leaves, waxy leaf surface, leaf ball nearly round. Rich in nutrition, especially rich in vitamin C and vitamin E and B family.

Purple Cabbage is also rich in anthocyanin, a powerful antioxidant that protects the body from free radical damage and has an anti-aging effect. It also increases blood vessel elasticity, inhibits inflammation and allergies, and improves joint flexibility.

In addition, purple cabbage has a special aroma and flavor, can be boiled, fried, salad or kimchi, etc., because of the rich pigment, is a good raw material mixed salad or Western food color. When frying or boiling purple cabbage, add a little white vinegar before the operation, otherwise it will turn black and purple when heated. Cabbage is suitable for frying, simmering, etc., can be used together with tomato soup, can also be used as filling. Cabbage can inhibit cancer cells, and cabbage is usually grown in autumn with a high inhibition rate. Therefore, cabbage in autumn and winter can be eaten more. It is not advisable to buy more, so as to avoid reducing the nutritional content after a few days.

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