In fact, people are beginning to pay attention to health preservation now, but some people often can't distinguish vegetables with more nutritional value because of the types of vegetables, such as Chinese cabbage, Chinese cabbage and baby cabbage. Although these three kinds belong to Cruciferae and are rich in vitamins and dietary fiber, there are still great differences.

First of all, it can be distinguished from the color. The leaves of baby cabbage are actually tender yellow, but Chinese cabbage and Chinese cabbage will turn white because they are not exposed to sunlight. And from the shape point of view, the shape of the doll dish is relatively uniform, the upper and lower widths are basically the same, and the upper veins are also very delicate, but the veins of Chinese cabbage and Chinese cabbage are relatively wide, so you can see the roots and feel different in your hand.

Chinese cabbage and cabbage will feel softer, while baby cabbage will feel tighter. If used for cooking, Chinese cabbage and Chinese cabbage will have more water, and doll dishes will taste delicious, so they all have their own advantages. However, there is still some gap in price. After all, Chinese cabbage is the earliest vegetable that people began to eat, especially in the northeast. In winter, they will definitely eat stewed tofu or stewed vermicelli.

This is not only because the price is cheap, but also because Chinese cabbage is rich in vitamin E, and vitamin C, calcium and potassium can help people digest for a period of time, which is suitable for all ages. However, although the baby cabbage contains relatively high nutrients such as carotene, calcium, magnesium and zinc, it is relatively low in vitamin B 1 and vitamin C, so it is not as good as Chinese cabbage in price.