turnips and cabbage are autumn and winter vegetables that are familiar to northerners. Thirty or forty years ago, in our country when these countries were not very wealthy, these vegetables were the main dishes of autumn and winter. Now, our standard of living has greatly improved, and these seasonal vegetables are still an indispensable food in people''s daily diet.

　　The latest nutritional scientific research shows that The radishes and cabbages in the cruciferous family are very nutritious members of our diet and have excellent therapeutic effects.

　　 Cabbage varieties are mainly Chinese cabbage. Of course, there are still some new varieties, such as milk cabbage and baby cabbage. It is said that cabbage raises people mainly because the ratio of potassium and sodium in cabbage is very appropriate, and vitamin C The content is very rich, which is rare in ordinary leafy vegetables. The cabbage is crispy, tender and refreshing. It is particularly delicious when eaten raw with dipping sauce or with tofu and jellyfish. Cabbage is also rich in cellulose, can absorb water and swell in the body, promote intestinal peristalsis and help cholesterol out of the body. There will be a certain balance for the situation of excessive meat consumption in winter and easy intake of cholesterol.

　　Friends in the Tohoku region like to eat sauerkraut. The sauerkraut is a traditional diet with a long time in autumn and winter. In an era of scarce food, sauerkraut also added an attractive taste to the common people''s table. The acidity of sauerkraut is slightly different from the acidity of vinegar. This is because the lactic acid bacteria are fermented during the processing of vegetables. This sour taste can have an appetizing effect and increase appetite.

　　However, the most common problem with sauerkraut nowadays is people''s criticism of excessive nitrite content. You may know that foods with too much nitrite will increase the risk of cancer of the digestive tract if eaten regularly. If this kind of food is eaten together with meat that is degraded and severely degraded, such as cured meat, cured fish, grilled meat, and fried meat, it will also cause the body to consume more nitrosamines, which is more unhealthy and will cause cancer of the digestive tract. The probability of illness has increased again.

　　Sauerkraut’s health problems are well known, but as a traditional diet it is still difficult to remove from our recipes. Everyone has a deep affection for sauerkraut. They usually make sauerkraut white meat, sauerkraut blood sausage pot, and sauerkraut pork dumplings in winter. Since everyone has to eat sauerkraut at present, you need to make a relatively reasonable choice after understanding it.

　　 For example, we can eat as little as possible, don’t eat too much at a time, to prevent slow metabolism of nitrite. Also, make kimchi as long as possible, and eat it at least half a month later. Because pickled vegetables will have the highest peak of nitrite production from the second day to the ninth day, and gradually decline slowly after the ninth day, so everyone should avoid this dangerous period. Lastly, since we can’t stop sauerkraut right away, it’s a key issue to choose some appropriate ways to reduce the harm it brings.

　　 Normally, the human body is not seriously affected by nitrite and nitrosamines, but when too little water is consumed daily and the intake of foods containing vitamin C is too low, nitrite and The problem of nitramine will only become more serious. In this case, when we eat sauerkraut, we should increase the water consumption and eat more foods rich in vitamin C. Relatively speaking, these methods can reduce the risks caused by eating sauerkraut as much as possible.

　　 Cabbage can cook a lot of delicious dishes in the winter. The vinegar cabbage, the cabbage pork dumplings, the fried pork cabbage, the cabbage pork stew vermicelli are all our favorite dishes in Northeast China, and it is also Delicious and balanced food.

　　 There are many varieties of radishes, including our common ivory white radishes, red-skinned white radishes, radishes in my heart, pocket-sized cute cherry radishes, and carrots that we are very familiar with. Radish is very rich in nutrition, in addition to containing more trace elements and rich in vitamins. Radish is very rich in antioxidants, contains glucosinolate, sulforaphane, vitamin C and dietary fiber are very high, with very good anti-cancer and improve immunity. Radish is of course the best if it can be eaten raw. In addition to supplementing a variety of necessary vitamins and stabilizing blood pressure, it can also intestinal ventilation and help digestion. The unique sulforaphane and glucosinolate in radish have very strong anti-cancer, prevent tumor, and increase the resistance of food therapy. Some radishes also contain more anthocyanins, such as the beautiful radishes, radishes, cherry radishes and other varieties. Anthocyanins in food are natural antioxidants, which have the magical effect of preventing cancer and delaying aging.

　　However, radishes are cold food, especially in winter, eat cold radishes in moderation, do not eat too much at one time, so as not to cause stomach and stomach pain. The elderly, children, pregnant women and some people with weak spleen and stomach can eat the radish cooked. Although they can lose a little water-soluble vitamins, they can still help digestion and supplement trace elements. Everyone often eats meat in winter. Northeasters especially like stews and hot pots. If they are mismatched or do not eat enough vegetables, it will cause slow gastrointestinal motility or constipation. If you eat some carrots, Has a very good improvement effect.

　　The radish that contains more anthocyanins is a vegetable that everyone loves to eat. It is also a common dish for holidays and family dinners. Anthocyanin-rich vegetables have a special change when they are cooked. When the pH is alkaline or heated, its color will become gray-blue, and when the pH is acidic, it will change the color of the dishes. Very bright and attractive appetite. Therefore, radishes or other anthocyanin-rich radishes and vegetables are usually used in cold salad. After shredding or slicing the beautiful radish in your heart, you can prepare a delicious side dish with rice vinegar, a small amount of sugar, salt and sesame oil.

　　The nutritional effect of radishes is needless to say, it can also be used as a weight for nutritional balance in the combination of dishes, adjusting cold and heat balance, meat balance, acid-base balance and so on.