Chinese cabbage (Brassica oleracea L.) is a Brassica plant in Cruciferae and a variety of Brassica L. Also known as cabbage, pimple white, cabbage, cabbage, cabbage, lotus root white, broccoli, cabbage and so on.

Chinese cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield and good quality. Widely cultivated in China, it is one of the main vegetables in northeast, northwest and north China in spring, summer and autumn.

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Nutritional value of Chinese cabbage: Chinese cabbage has high water content (about 90%) and low calories, but the calories in most shredded cabbage salads are five times higher than those in pure Chinese cabbage. Because salads often contain oily seasonings, people who want to lose weight by controlling their diet had better use low-calorie seasonings to make salads.

Kimchi made from cabbage has the same nutritional value as unfermented cabbage, except that they contain more sodium. All kinds of cabbages are good sources of potassium. Japanese scientists believe that the anti-aging and antioxidant effects of cabbage are at a high level with asparagus and cauliflower.

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