Nutritive value of the Chinese cabbage Must distinguish the state too originally while eating the Chinese cabbage

Nutritive value of the Chinese cabbage Must distinguish the state too originally while eating the Chinese cabbage
After the beginning of autumn, it has turned cool gradually. The pakchoi begins to enter people's vegetable basket too. Though people do not store pakchoies as before, however, the pakchoi is still one of the most popular dishes. Pakchoi say can regulate the flow of vital energy, can ventilate the lung, thus the profit is angry, and then gasification at Chinese medicine. The wine is a wet thing, can go against the stomach, and through the gasification of the pakchoi, can lose the moisture gasification of the wine, can, the pakchoi can produce an effective role on relieving alcoholic intoxication. The expert transports saying in this way.

The intersection of pakchoi, the intersection of person who leave and overlong time, salt down completely whose four situation these is rotten and the half-done one, pakchoi heated repeatedly. Because under these four kinds of situations, the pakchoi will contain inferior nitrate, it will bind with hemoglobin in the body, form the high-speed rail (the iron food) Hemoglobin, cause internal oxygen deficiency, poisoned symptom, thus dyspnea, paralysis appear.
So, propose pakchoies should be fried and eaten now now. In charge of nutritionist Zhai Jin's introduction according to the third hospital in Shijiazhuang, the pakchoi is a kind of extremely ordinary vegetables (the food of vegetables) in the North of ours ,But there is much but nutrition that it includes. Contain 0.2 grams of fat, 1.1 grams of proteins (protein food) in every 100 grams of pakchoies , 2.1 grams of carbohydrate, 61 milligrams of calcium (calcium food) , 0.5 milligrams of irons, 0.4-0.6 grams of cellulose (fibrous vegetarian diet product) .

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