论文部分内容阅读
白菜,古称“菘”,宋代大诗人苏东坡曾有“白菘类羔豚”之诗句,宋代范成大更描绘道:“拔鱼挑来塌地菘,味如密藕更肥浓”,民间有“百菜不如白菜”之谚,言下之意,俨然菜中之王了。 白菜叶质软嫩,柔脆甘美,适于各种烹调加工,筵席菜用,是冬季鲜贮菜之一,还可以腌制、酸渍。味甘,性平,可养胃,利小便。 白菜营养价值较高,含维生素C和钙质较多。据分析,每百克可食部分中,含水分94克,蛋白质1.4克,脂肪0.1克,粗纤维0.5克,灰分0.7克,钙33毫克,磷42毫克,铁0.4毫克,并可为人体提供19千卡的热量。
Chinese cabbage, the ancient name of “菘”, the Song Dynasty poet Su Dongpo had “white 菘 lambs dolphin,” the poem, the Song Dynasty Fan Chengda more portrayed: “pull the fish to fall to the ground 菘, taste like dense lotus more fat,” folk There is “a hundred dishes as cabbage,” the proverb, implied meaning, as if the king of the food. Cabbage leaves tender, crisp and sweet, suitable for a variety of cooking, banquet dishes, is one of the winter storage of fresh vegetables, but also pickled, pickled. Sweet, flat, can stomach, Lee urine. Cabbage higher nutritional value, with more vitamin C and calcium. According to the analysis, each 100 grams of edible part, containing 94 grams of water, 1.4 grams of protein, fat 0.1 grams, 0.5 grams of crude fiber, ash 0.7 grams, 33 milligrams of calcium, 42 milligrams of phosphorus, 0.4 milligrams of iron, and can provide the human body 19 kcal of heat.