Cabbage is rich in vitamin C, chlorophyll, carotene, mineral salts, but also contains a small amount of carbohydrates, protein and dietary fiber. Each 100 grams of edible portion contains 94 grams of water, 1.7 grams of protein, 250 micrograms of carotene, 47 milligrams of vitamin C, 89 milligrams of sodium. Cabbage can be cooked into a variety of dishes or dried into dried vegetables or pickles. The stems and leaves of cabbage are edible, and the crude fiber in them can promote gastrointestinal peristalsis and prevent constipation. Cabbage seed oil contains erucic acid, linoleic acid, linolenic acid and other essential fatty acids. Cabbage is sweet and flat in nature, and belongs to the stomach meridian. Ancient food therapy methods have been handed down, cabbage heart with white radish with the right amount of brown sugar, stewed soup can treat colds; cabbage with tofu skin with red dates stewed soup, treatment of lung dry cough and so on. It is not recommended to consume too much for people with weak spleen and stomach.