Each season has its own vegetables, from September to April is the golden time to eat mustard greens. At this time, mustard greens are very young, green leaves, crispy, sweet and rich in nutrients. Choosing vegetables in the right season to eat will help families limit pesticide residues, growth hormones, ensuring health for themselves and their families. Consuming mustard greens is not only delicious and safe at this time but also very nutritious. Research shows that cabbage contains many vitamins A, B, C, K, nicotic acid, catoten, albumin, rich in calcium... good for the health of the eater.

Cabbage, the effects of cabbage, people should not eat cabbage

Consuming cabbage is not only delicious and safe at this time but also very nutritious

In traditional medicine, traditional medicine practitioner Bui Dac Sang (Vietnam Academy of Science and Technology, Hanoi Medical Council), said that cabbage has a slightly spicy and bitter taste, warm in nature; in the digestive system. Gioi tu has a spicy taste, warm in nature; in the digestive system. Green cabbage can be used as a medicine, has the effect of eliminating toxins, eliminating boils, treating coughs, preventing colds, and treating gastric bleeding.

Although cabbage has many health benefits, not everyone should use this vegetable. Below are 5 groups of people who should not eat "harmful" cabbage.

5 types of people who should not eat cabbage that are harmful to their health

1. People with hypothyroidism

Although cabbage contains many vitamins and nutrients that are good for thyroid function. However, those who are having thyroid problems, are being treated for hypothyroidism, thyroid cancer, goiter... should not eat it because cabbage contains goitrin - a substance that can cause goiter, which can make thyroid disease or goiter worse.

If you want to eat it, hypothyroid patients need to wash the cabbage thoroughly before cooking to remove all the goitrin on the vegetable. You can ask your doctor about the appropriate amount of cabbage to use.

Mustard greens, the effects of mustard greens, people should not eat mustard greens

If you want to eat them, hypothyroid patients need to thoroughly wash the mustard greens before cooking to remove all the goitrin on the greens

2. People with stomach pain, bloating, flatulence

Patients with stomach problems, bloating, and flatulence should definitely not eat a lot of mustard greens because they can easily cause gas and bloating, especially when eaten raw. To prevent this, it is best to cook them first. ⱪwhen eating.

3. Pregnant women

Although pregnant women eat green vegetables and fruits very well, they should be selective when eating because cabbage is a type of vegetable that is very susceptible to insects, so the risk of spraying pesticides is high. It is best for pregnant women to only eat cabbage with a clear origin, grown at home, and before eating, they need to be thoroughly washed to remove any chemicals. In addition, raw cabbage or mustard greens are not suitable for children and pregnant women.

4. People with digestive diseases

If you are suffering from digestive tract inflammation, it is best not to eat raw mustard greens, even when they are smelly, such as pickles, pickles, salads, etc. to avoid irritating the ulcerated area.

Mustard greens, the effects of mustard greens, people should not eat mustard greens

5. People with gout should not eat mustard greens

Mustard greens have purine content in group B, 50 - 150mg/100g. Meanwhile, foods high in purines can lead to the risk of gout. Therefore, if you are in the group of people at high risk of gout, you should consult your doctor about the amount of this vegetable to use. Best restaurants near me

Broccoli, the effects of broccoli, people who should not eat broccoli

In addition, when buying broccoli, housewives should choose young, green, thin, and large-leafed vegetables. You should not eat raw broccoli because this type is often fertilized with fertilizers containing a lot of nitrate. Once cooked, vegetables should be eaten immediately, and should not be left to rot.