Cabbage, whose scientific name is Brassica oleracea var. capitata, is a vegetable that we often eat on our daily tables. Traditional Chinese medicine believes that cabbage is sweet in taste, neutral in nature, and non-toxic, and it affects the stomach and kidney meridians. To nourish the stomach, eat more cabbage.
Modern research also shows that cabbage is rich in nutrients, containing large amounts of vitamins B1, B2, C, U, cellulose, carbohydrates, and various minerals. Among them, vitamin U is a water-soluble substance that has a repairing effect on gastric and duodenal ulcers. Cabbage is also known as a natural "stomach vegetable." The nutrients it contains can not only prevent gastric ulcers, protect and repair the gastric mucosa, but also maintain the normal function of stomach cells and reduce the chance of disease.
Dry-fried Cabbage
Gastric and duodenal ulcers are common digestive system diseases. Drug treatment mainly focuses on acid suppression and protecting the gastric mucosa. In addition, we can try cabbage juice. The specific method is as follows: Wash the cabbage, cut or tear it into small pieces, put it in a juicer, add a small amount of cold boiled water, and then juice it. Alternatively, chop the cabbage and squeeze the juice through a cheesecloth. The cabbage juice should be taken on an empty stomach, which is conducive to the effect of the active ingredients. Drink an appropriate amount daily, and after a few days, the symptoms of digestive tract pain will be relieved to varying degrees, or even disappear. In addition, vitamin U partially decomposes when heated, so the cabbage juice should not be heated and should be taken directly after juicing.
Dry cabbage