Cabbage is a kind of cabbage, Cruciferae and Brassica, and it is also a variety of cabbage. Also known as cabbage, cabbage, pimple white, cabbage, cabbage, lotus white and so on. Short and stout annual stems are fleshy, unbranched, green or grayish green. Basal leaves are many, thick, layered, spheroid, oblate, milky white or light green.
Purple cabbage is rich in nutrition, especially vitamin C and V and more vitamins E and B. 200 grams of cabbage contains twice as much vitamin C as an orange. At the same time, this vegetable can also provide a certain amount of important antioxidants for the human body, because vitamin E and vitamin A precursor (β-carrot) can protect the body from free radicals and help cell renewal. It has the function of strengthening the body, and can enhance people's vitality if eaten regularly.
Cabbage is rich in folic acid, which belongs to vitamin B complex, and has a good preventive effect on megaloblastic anemia and fetal malformation, so pregnant women and children in the growth and development period should eat more cabbage. Similarly, cabbage is also rich in vitamin C, vitamin E and carotene. The total vitamin content of Chinese cabbage is three times higher than that of tomato, so it has good antioxidant and anti-aging effects.
Cabbage vegetables, like medicines, can relieve joint pain symptoms and prevent sore throat caused by colds. Therefore, it is best for arthritis patients to eat this vegetable often, and in order to prevent throat inflammation caused by colds, they should also eat cabbage often in the high incidence season of colds in winter and spring.
Cabbage is low in calories and fat, but high in vitamins, dietary fiber and trace elements. This is a good diet food. Stir-frying cabbage and pepper together can promote the peristalsis of our stomach, quickly discharge excess garbage from our body, and play a role in slimming.