In autumn and winter, two vegetables popular in northern China, radishes and cabbages, often become the "main dishes" in many families' daily diets, such as cabbage with vermicelli, radish with pork ribs, shredded radish salad, and a hearty cabbage stew. These dishes are not only delicious and nutritious but also serve as important "nourishing" foods that should not be underestimated.
Radishes, whether white or carrots, are rich in vitamin C, vitamin A, and B vitamins. They also contain a certain amount of minerals and trace elements such as calcium, phosphorus, and iron. Nutritional studies show that in 100 grams of white radish, there are 30 milligrams of vitamin C, 0.4 milligrams each of vitamin B1 and B2, and additionally, 49 milligrams of calcium and 0.9 milligrams of iron. If it's a green-skinned, purple-hearted white radish, its vitamin C content is even higher, containing over 50 milligrams per 100 grams, which is 5-10 times that of common fruits like apples and pears. Carrots contain even more vitamins, minerals, and trace elements than white radishes. In 100 grams of carrots, besides the similar content of water-soluble vitamins like C, B1, and B2 to white radishes, all other nutritional components are slightly higher. Especially, its carotene (provitamin A) content ranks first among all vegetables, with 2.8 milligrams in 100 grams of red carrots and up to 4 milligrams in yellow carrots. In terms of minerals and trace elements, carrots are far richer than white radishes. For example, the iron content in carrots can reach 7.6 milligrams per 100 grams, which is 8 times that of white radish. The calcium content is also nearly double that of white radish. Therefore, eating more radishes in autumn and winter can prevent vitamin deficiencies and also help prevent various diseases such as anemia, xerophthalmia, and hyperkeratosis. Recent medical research has also shown that some enzymes in radishes can decompose nitrosamines, reducing their adverse effects on the digestive system and lowering the risk of cancer, thus playing a positive role in preventing stomach and esophageal cancer. The interferon and lignin in carrots can enhance the phagocytic function of macrophages in the body, helping to improve the body's defense capabilities.
The nutritional content of cabbage is no less than that of radishes, and in some aspects, it's even better. For example, the calcium content in 100 grams of bok choy is as high as 86 milligrams, surpassing carrots and nearly double that of white radish. What's particularly noteworthy is that both Napa cabbage and bok choy are extremely rich in fiber. Regular consumption of Napa cabbage can promote intestinal peristalsis, increase the volume and water content of stool, and ensure smooth and easy bowel movements, making it a primary dietary therapy for preventing constipation in autumn and winter. Eating cabbage regularly also has anti-cancer effects, especially for preventing colon cancer. In winter, when people are susceptible to colds and flu, cabbage can be combined with scallions and ginger to ward off colds and treat them, and it is also included in traditional dietary therapy.
In conclusion, although radishes and cabbages are common dishes, it is often these everyday foods that help us maintain our health in our daily lives. Eating more radishes and cabbages in autumn and winter can be considered a form of nourishment, and an economical and affordable one at that. It should be noted that when preparing salads or stews, radishes and cabbages are best kept separate, as mixing them might lead to the mutual destruction of nutrients. Additionally, people with chronic gastritis and ulcers should eat less Napa cabbage. Young women should also be careful not to eat too many carrots to avoid negative effects on their endocrine system.