Detailed introduction:
Cabbage, also known as cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, lotus root, is a plant of the Brassicaceae family and the genus Brassica. Cabbage is commonly cultivated throughout China and is one of the main vegetables in spring, summer and autumn in Northeast China, Northwest China and North China. cabbageThere are many basal leaves, thick in texture, wrapped in layers into spheroids, oblate spherical, 10-30 cm in diameter or larger, milky white or light green. Food review:

Vegetables with high water content, very low calories, and vitamin content equivalent to oranges. It is recommended to be eaten during weight loss.

Nutritional value:

1. Promote fetal development
Cabbage is rich in folic acid, which can promote the maturation of young cells and is very important for pregnant women.

1. Prevent and fight cancer
   Cabbage is rich in vitamin C, which can help prevent the spread of cancer cells and prevent cell mutation, effectively preventing and fighting cancer.
   
2. Sterilization
   Cabbage has antiseptic and anti-inflammatory effects. Drinking the juice or applying it to the affected area can help inflammation.
   
3. Treat ulcers
   Cabbage contains "ulcer healing factors" that can effectively help ulcer patients. Nutrition Encyclopedia: