From the point of view of nutrition, Chinese cabbage has high water content (about 90%) and low calories. It is a kind of food rich in water-soluble vitamins, which is better eaten raw, because Vc, Vb and minerals will be lost with the precipitation of water during heating. From the practice point of view, raw cabbage has the best therapeutic effect, and can be used as cold salad, salad or juice. Even if cooked, it should not be heated for too long, so as not to destroy the effective ingredients.

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Medicinal efficacy of cabbage

Traditional medicine believes that Chinese cabbage is sweet, can strengthen the spleen and kidney, dredge collaterals and strengthen bones, eat more Chinese cabbage, stimulate appetite, promote digestion and prevent constipation. Modern research has found that cabbage contains indole substances, which can inhibit and prevent cancer, especially reduce the incidence of breast cancer.

Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects. Sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache can all be helped by cabbage.

Cabbage is rich in folic acid, but women lack folic acid during pregnancy, so pregnant women should eat it often.

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