Cabbage vs lettuce
Let’s take a look at some of its specific introductions. Lettuce has a prevalent ingredient. Lettuce can promote appetite effect, can also have a tonic effect, lettuce has many useful vitamins and minerals. It acts as a laxative.
The appearance of lettuce is green, and the leaves are large. It is a kind of vegetable with great taste and nutritional value. Generally, we like to cook it simply and eat it, retaining the original taste without losing flavor. We all know that eating lettuce has many benefits, so this is one of the reasons people choose to eat it.
Lettuce is one with high-nutrition and low-fat vegetables, which promotes the digestion and absorption of fat and protein. It has the effect of losing weight. It often eats lettuce to supplement carotene, protecting the liver from bright eyes. It Prevents cholestasis, cholelithiasis, and gallbladder inflammation.
It removes blood lipids in the blood can disinfect diuretic and clear intestinal toxins. It has a certain inhibitory effect on cancer. Eating lettuce is good for the health of the body. However, patients with spleen deficiency and diarrhea cannot eat more lettuce because it belongs to Cold and cold nature, eating more easily aggravates the condition.
lettuce nutrients content
There is a large number of dietary fiber in it. It can be stored for a long time without a loss of quality. lettuce is rich in β carrot pigment, an antioxidant. Other widely found components of lettuce are:
vitamin B 1
vitamin B 6
Side effects of lettuce
- Lettuce is extremely sensitive to ethylene. Keep away from apples, pears, and bananas when storing, so as not to induce red spots.
- Lettuce cool, frequent urination, stomach cold people should not eat more. Otherwise, it will easily aggravate the condition and even lead to abdominal distension and diarrhea, causing loss of appetite.
- Whether it is fried or cooked lettuce, time is not too long, so that you can maintain the crisp taste of lettuce without destroying its nutrients.
- Cooked lettuce should not be eaten overnight. Green leafy vegetables contain more nitrates. After storage for some time, they will become nitrites due to the action of enzymes and bacteria. Nitrite is a harmful substance that causes stomach cancer.
- Lettuce is likely to have pesticide residues, and must be washed before eating. The lettuce can be soaked in water for 20-30 minutes, then rinsed repeatedly with water. Since the alkaloids in the rice water have a good dissolving effect on harmful substances such as pesticides, the lettuce can also be immersed in the rice water for 10 minutes. Then the immersion liquid is poured off and then repeatedly rinsed with flowing water.
- People who are allergic to lettuce should not eat. Lettuce may also become an allergen. If it is allergic to lettuce, eating lettuce may cause skin irritation, frequent diarrhea, indigestion, headache, sore throat, asthma, and other allergic symptoms, so this group of people should also avoid eating lettuce.
The homeland of cabbage is the Mediterranean, where many of its wild relatives are still found. There are about 100 species of cabbage, but only a few are cultivated. The most common and oldest of the cultivated cabbage species is garden or cabbage.
It was used in the Stone Age, and the ancient Egyptians began to cultivate cabbage first. Cabbage spread through the Greeks who lived by the Black Sea. Today, cabbage is grown everywhere, except in the Far North and deserts. In the subtropics, cabbage grows high in the mountains.
composition and properties of cabbage
The composition and properties of cabbage vegetables are very similar. But among them, there are both favorites and outsiders. What is the most healthy cabbage? What is the difference between each other?
popular varieties of cabbage
White cabbage (with a large dense head)
Red cabbage (with blue-violet leaves)
The chemical composition of cabbage can vary significantly depending on weather conditions and growing technology. In particular, the use of irrigation in arid areas increases productivity but reduces the content of sugars, and vitamin C. Irrigation does not affect the protein content in cabbage.
white cabbage: proteins – 1.8 g, fats – 0.1 g, carbohydrates – 4.7 g
red cabbage: proteins – 0.8 g, fats – 0.2 g, carbohydrates – 5.1 g
chemical composition of cabbage
There is practically no fat in the cabbage, but the lipids contained in it are of great interest – fat-like substances. These, together with organic acids, give the cabbage a specific taste and smell, making it a strong causative agent of the digestive glands.
Cabbage is rich in mineral salts. Due to a large amount of potassium, cabbage helps to eliminate fluid from the body.
Calcium salts are necessary for the formation of bone tissue. Iron salts are necessary to maintain a normal blood composition
Phosphorus compounds take part in the energy exchange muscle, and mental activity, life support of the body are associated with their transformations. Phosphorus affects the activity of the heart and kidneys.
Sodium contained in white cabbage is involved in the creation of the necessary blood buffering, regulation of blood pressure, and water metabolism.
Magnesium improves blood supply to the heart muscle, which is why older people need it. In some important processes, magnesium acts as a calcium antagonist; an excess of magnesium reduces the absorption of calcium.
Vitamin C is the main source of vitality and performance. So, with a lack of vitamin C, sour cabbage is used, since it saves a significant amount of Ascorbic acid when fermenting. Fresh white cabbage contains a relatively large amount of vitamin C, especially early.
Vitamin B6 (pyridoxine) is important for the life of the body and is involved in the metabolism of amino acids and fatty acids. It is necessary for patients who have been using antibiotics for a long time, for pregnant women (especially with toxicosis).
Use of cabbage
Lactic and acetic acids have antibacterial properties, destroying viruses, and improving the resistance of the immune system. If you need to make up for the lack of elements quickly, just drink a glass of brine. In it, the concentration of all components is two times higher than in fibers.
The use of fresh leaves increases hemoglobin, which is indicated in the treatment of anemia. Of course, the vegetable will not be able to replace the medicine completely, but it will help make up for the missing components and improve the effect of chemicals.
Bronchitis and asthma
Cabbage juice helps to eliminate sputum in bronchitis. Juice has long been known as a good expectorant with a mild antimicrobial property. In addition, the liquid softens coughing attacks in asthma.
When treating liver problems, fresh cabbage salads are indicated every day. The constituents of the substance helps to reduce the inflamed organ and improve the excretion of bile.
Freshly squeezed juice has a mild whitening effect. It removes age spots, a couple of drops of lemon are added to the product, after which they wipe the problem areas twice a day. The first results are noticeable after seven days.
Fresh masks reduce wrinkles and improve skin tone. Fresh leaves relieve swelling and eye fatigue. The raw materials are crushed in a blender, after which the finished mass is put on forever. If you add honey, the tool will help fight crow’s feet.
In inflammatory processes in the pancreas, the same symptoms often occur as with an ulcer. Patients mistakenly diagnose themselves, after which they begin to self-medicate. The use of wrong products leads to deterioration.
Containing fiber negatively affects the diseased organ, activating unpleasant manifestations. Doctors warn that in raw form the vegetable is strictly prohibited, and after heat treatment and ripening, you can eat no more than 100 g per day.
Contraindications to use with irritable bowel syndrome. The abundance of coarse fibers, calcium, and protein worsens health. Food discomfort is aggravated by bloating and pain. If a healthy person can easily overcome the symptoms, then the patient will have to seek medical help.
Children under eight months
Cabbage can also be harmful to children under eight months of age. If used too early, the product will cause constipation and discomfort. In addition, even the minimum content of natural vinegar is a threat to the baby’s fragile body. Despite the nutritional value, there is histamine in the food that causes allergies.