1. Cabbage is rich in vitamin C, vitamin E, carotene and so on. The total vitamin content is more than three times that of tomato, so it has strong antioxidant and anti-aging effects.

2. Cabbage is rich in folic acid, which has a good preventive effect on megaloblastic anemia and fetal malformation. Therefore, pregnant women, children and adolescents should eat more during their growth and development.

3. Fresh cabbage has the function of sterilization and anti-inflammation. For sore throat, traumatic swelling and pain, stomachache and toothache, Chinese cabbage can be squeezed for drinking or externally applied to the affected area.

4. Chinese cabbage is rich in propyl isothiocyanate derivatives, which can kill abnormal cells that cause leukemia in human body.

5. Cabbage is rich in vitamin U, which has a good therapeutic effect on ulcer, can accelerate the healing of ulcer and prevent the malignant transformation of gastric ulcer.

6. Cabbage is rich in indole compounds. Experiments show that "indole" has anti-cancer effect and can prevent human from suffering from intestinal cancer.

7. Chinese cabbage is rich in sulforaphane. This substance can stimulate human cells to produce enzymes beneficial to the body, and then form a protective film to resist the erosion of foreign carcinogens. Radish sulfur is the strongest anticancer component in vegetables found at present.

Cabbage menu

1, cabbage vermicelli meatball pot

Practice: Chinese cabbage is cleaned and cut into large pieces; Soak vermicelli in cold water; Wash beef tendon pills; Boil a pot of water, add beef tendon pills, and cook until the water boils again. Then put the Chinese cabbage into the water with chopsticks, let the Chinese cabbage soak in the water, and cook for 10 minute on medium heat. Add the soaked vermicelli and cook for 5-6 minutes on medium heat; Season with salt, pour all the ingredients into the clay pot and boil over high fire. Sprinkle chopped green onion and pepper when eating.

2. Cream cabbage soup

Practice: soak the cabbage in light salt water for 5 minutes, rinse it with water and chop it up. Boil the pot with water, then add the chopped cabbage and cook for a while on low heat. Take out the broken cabbage, cool the cabbage to room temperature, add milk powder and mix well.