卷心菜

M. K. Pritchard, R. Becker
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History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as \" liberty cabbage \" during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. 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引用次数: 0

摘要

“此外,储存习惯吃卷心菜的人的尿液;把它加热,给病人洗澡。通过这种治疗,你很快就会恢复健康;它已经过测试....那些看不清楚的人应该用这种尿液洗一下眼睛,这样他们就能看得更清楚。”加图,《论农业》(公元前234 - 149年)我们吃的卷心菜是甘蓝。这个物种被培育成卷心菜、西兰花、花椰菜、羽衣甘蓝、羽衣甘蓝和抱子甘蓝。实际上,我们吃的卷心菜只是植物的叶子被折叠成一个紧凑的头部。虽然叶子上覆盖着一层蜡,使它们呈灰绿色或蓝绿色,但卷心菜可以有很多色调,比如品红或红色。卷心菜自然生长,因此在温带国家(如欧洲、北美和北亚)很常见。卷心菜是人类种植的最古老的蔬菜之一。早在公元前4000年,在中国就发现了装卷心菜的罐子。野生卷心菜是一种叶子较松的品种,类似于羽衣甘蓝,由凯尔特人从亚洲带到欧洲,在那里培育成现代的品种。罗马人,尤其是加图,非常喜欢卷心菜,因为它有营养和药用价值。他建议在晚上酗酒前吃卷心菜,罗马人治疗宿醉的方法是多吃卷心菜。18世纪,卷心菜因其营养和药用价值经常被带到海上探险中。在第一次世界大战期间,美国人不想购买任何听起来像德国名字的东西,所以美国酸菜生产商在战争期间将他们的产品标记为“自由卷心菜”。营养:35克(半杯)切碎的生卷心菜含有8卡路里,6毫克钠和2种碳水化合物。它有0.1克的脂肪和蛋白质,所以它应该与其他食物搭配,以获得足够的氨基酸。虽然这一份卷心菜含有每日所需维生素A和铁的1%,但它含有每日所需钙的2%。卷心菜的维生素C含量要高得多,占每日所需维生素的24%。卷心菜对你有好处,因为它的饱和脂肪和胆固醇含量低,硫胺素、维生素B6、镁、叶酸、钾和镁含量高。这也是一个很好的……
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cabbage
" In addition, store the urine of anyone who habitually eats cabbage; warm it, bathe the patient in it. With this treatment you will soon restore health; it has been tested....Thos who cannot see clearly should bathe their eyes in this urine and they will see more. " Cato, 'On Farming' (234‐149 B.C.) Plant Parts and Biology The cabbage we eat is Brassica oleracea. This species is bred into cabbage, broccoli, cauliflower, kale, collards, and brussel sprouts. The actual cabbage we eat is just the leaves of the plant that are folded into a compact head. Although, the leaves are covered in a wax that gives them a gray green or blue green color, cabbage can come in many shades like magenta or red. Cabbage grows naturally, and therefore is common in, countries in the temperate zone (such as Europe, Northern America, and Northern Asia). History Cabbage is one of the oldest vegetables cultivated by humans. Pots containing cabbage from as long ago as 4000 B.C. have been found in China. Wild cabbage is a looser leaf variety, resembling kale, and was brought to Europe from Asia by the Celts, where it was cultivated into the modern variety. The Romans, especially Cato, were extremely fond of cabbage for its nutritional and medicinal qualities. He recommended eating cabbage before a night of heavy drinking and the Roman cure for a hangover was to eat more cabbage. Cabbage was often taken aboard 18 th century shipping expeditions for nutrition and its medicinal properties. During World War I, American did not want to buy anything with a German‐ sounding name, so American sauerkraut producers labeled their product as " liberty cabbage " during the war. Nutrition 35 grams (half a cup) of raw common cabbage, shredded, contains 8 calories, 6 mg of sodium, and 2 carbohydrates. It has 0.1 g of fat and protein, so it should be paired with other foods to in order to receive enough amino acids. While this serving of cabbage has 1% of the percent daily value of Vitamin A and iron, it contains 2% of the percent daily value of Calcium. Cabbage is much higher in Vitamin C, which consists of 24% of the percent daily value. Cabbage is good for you because it is low in saturated fat and cholesterol and high in Thiamine, Vitamin B6, Magnesium, Folate, Potassium, and Magnesium. It is also a good …
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