As the saying goes, "cabbage is not as good as a hundred vegetables." Cabbage is not only cheap, but also has anti-cancer and anti-aging effects. It is especially recommended to eat it in winter. How to eat cabbage for better health? This article is worth collecting. Cheap and cancer resistant, eating cabbage has so many benefits. To summarize the efficacy of cabbage, it can be summarized in four words: "Tong", "Qing", "Xiao", and "Run" - Tong: refers to its ability to benefit the gastrointestinal tract, with a smooth nature, rich in dietary fiber, and can promote intestinal peristalsis. Qing: It can eliminate irritability and heat, produce fluids, and quench thirst. Consumption: It can reduce qi intake, stimulate appetite and strengthen the spleen. Cabbage can help with digestion and regulate qi flow. Run: It can moisten dryness, relieve cough, and reduce phlegm, especially suitable for hot cough. Studies have shown that cabbage contains three nutrients that can help prevent cancer - isothiocyanates - which have a certain inhibitory effect on cancer cell proliferation. Indole-3-methanol: Helps reduce cell mutations, thereby reducing cancer cell production, and also promotes cancer cell apoptosis. Molybdenum: Helps prevent the occurrence of cancer. ■ Constipation prevention, antioxidant, anti-aging. Cabbage is delicious, refreshing, low in calories, high in water content, and rich in dietary fiber. Eating Chinese cabbage regularly has certain benefits in preventing and relieving constipation. Cabbage contains a large amount of vitamin C, vitamin E, carotenoids, as well as various minerals and trace elements, which makes cabbage play a good role in antioxidant and anti-aging. Why do we recommend eating more cabbage in winter? Eating a moderate amount of "cool" in winter can help maintain health. Cabbage has a cool nature, which helps to clear heat and detoxify, moisten dryness and produce fluids. Moderate consumption in winter is beneficial, and can be paired with warm foods such as beef and chicken to help balance cold and heat. And throughout the year, winter cabbage has a sweet and refreshing taste, making it even more delicious. This is because cabbage grows under low temperature conditions, accumulating more sugar and nutrients, making its taste sweeter and crisper. In addition, during the storage process of winter cabbage, the water content decreases while sugar and flavor substances accumulate, making the taste of cabbage more rich. In these situations, it is recommended that you eat more cabbage - if you get tired of eating too much winter tonics, some cabbage can help clear the stagnant stomach and eliminate excess heat. Easy to cause lung heat (often causing internal heat, coughing due to wind pathogens, and a dry and hot nose), eating cabbage is definitely not wrong. In winter, there is heating at home, coughing up yellow phlegm with blood streaks or sore throat. Eating cabbage for dinner makes the whole body feel comfortable. Eating cabbage in this way has better health benefits. Stir fry: add some vinegar to protect vitamin C. Cabbage has a high content of vitamin C, so it is best to stir fry cabbage quickly over high heat and control the cooking time within 2 minutes; Secondly, adding some vinegar when stir frying cabbage can help preserve vitamin C. Additionally, when processing cabbage, you can choose to tear it by hand to make it more flavorful and reduce nutrient loss. Stewing: The first choice is to use the "old vegetable leaves" on the outermost layer of Chinese cabbage, which is more suitable for making stewed dishes. This part of the cabbage contains rich dietary fiber, carotenoids, vitamin C, as well as nutrients such as calcium and iron. When cooking, stewing the "old vegetable leaves" in meat dishes for a short time can better absorb and utilize fat soluble vitamins such as carotenoids. Please note that this type of cabbage should not be eaten. Some Chinese cabbage may have black or black brown spots on the leaf veins and petioles, which is a physiological disease of Chinese cabbage called "sesame like spot disease". If there are not many small black spots and there are no signs of decay on the petiole except for the small black spot area, it is basically edible. If the degree of small black spots is severe and causes the cabbage to rot and spoil, it is not recommended to consume. In addition, although cabbage is an affordable health product for autumn and winter, it is not suitable for everyone. People with spleen and stomach deficiency cold (often diarrhea, fear of cold), lung cold cough (phlegm white and thin), stomach cold and abdominal pain, and loose stool should eat with caution or in moderation to avoid discomfort. (New Society)