Cabbage is a common vegetable in daily diet. For people with normal health, cabbage can be eaten raw. However, attention should be paid to cleaning cabbage before eating it raw. There may be harmful substances such as residual pesticides, bacteria, dirt and even parasites on the surface of cabbage.

Brief introduction of cabbage:

Cabbage (scientific name: Brassicaoleracea? var.? capitata? L.) is a plant of Cruciferae and Brassica. Biennial herb, covered with powdery frost. Short and stout annual stems are fleshy, unbranched, green or grayish green. The basal leaves are thick and wrapped into spheroids, oblate; Biennial stems are branched and have cauline leaves.

The top of basal leaves is round, and the base is sharply narrowed into a very short petiole with broad wings; The upper cauline leaves are ovate or oblong-ovate, and the base holds the stem. Racemes terminal and axillary; Flowers pale yellow, 2-2.5 cm in diameter; Pedicel length 7- 15 mm; Sepals erect, linear and oblong; Petals are broadly elliptic, obovate or nearly round, with emarginate tips. Silique is cylindrical, slightly flattened on both sides, with prominent midvein and conical beak; The fruit stalks are thick and spread upright. Seeds spherical, brown. Flowering in April and fruiting in May.