Scrambled Eggs with Cabbage

Cabbage is also known as white cabbage, and is a very popular food. Of course, the nutritional value of cabbage is still relatively high, and there are many ways to cook it. For example, scrambled eggs with cabbage is a very popular dish. When making scrambled eggs with cabbage, if you can master certain cooking techniques, you can make it more delicious. Next, I will introduce to you the method of making scrambled eggs with cabbage and its nutritional value!

1. How to make scrambled eggs with cabbage

1. Wash and prepare all raw materials;

2. Cut cabbage, green onion and ginger into shreds and set aside;

3. Heat the pan and add 20 grams of oil. Pour in the beaten eggs and stir-fry quickly until they become flocculent.

4. Pour the remaining 10 grams of oil into the pot, add the peppercorns and fry until fragrant;

5. Add onion and ginger and stir-fry until fragrant;

6. Pour in the chopped cabbage;

7. When the cabbage changes color, add salt and stir-fry evenly, then add the fried eggs;

8. Add the eggs and stir-fry quickly and evenly before serving.

2. Nutritional value of cabbage

Cabbage has a high water content (about 90%) and low calories. However, the calories in most shredded cabbage salads are 5 times higher than that of pure cabbage. Because salads often contain oil-rich seasonings, people who want to lose weight by controlling their diet are best to use low-calorie seasonings for salads.

Sour kimchi made from cabbage has roughly the same nutritional value as unfermented cabbage, except that it contains more sodium.

All varieties of cabbage are good sources of potassium.

The anti-aging and antioxidant effects of cabbage are at the same high level as asparagus and cauliflower.

The nutritional value of cabbage is almost the same as that of Chinese cabbage, and its vitamin C content is about twice as high. In addition, cabbage is rich in folic acid, which is an advantage of brassica vegetables. Therefore, pregnant women and patients with anemia should eat more cabbage. Cabbage is also an important beauty product.

3. Nutritional value of eggs

Every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovomucoid, which contain 8 essential amino acids for the human body and are very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%. Every 100 grams of eggs contains 11 to 15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, yolk, as well as calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very beneficial to enhancing the function of the nervous system, so eggs are also good brain-enhancing foods.