The signature nutrients and nutritional value of green vegetables are the highest among all dishes. Green vegetables are rich in vitamins, protein, carotene and minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and chlorine. According to authoritative experts, the vitamin C contained in green vegetables is more than three times that of Chinese cabbage.

The calcium content in green vegetables is the highest among all green leafy vegetables and twice that of Chinese cabbage. Regular consumption can promote bone development. Vegetables are also rich in vitamin K, which can help calcium deposit in bones.

Green vegetables are rich in crude fiber, which can prevent the formation of cholesterol in blood and promote the excretion of cholic acid, thus reducing the absorption of fat, thus reducing the formation of atherosclerosis and lowering blood lipids, thus maintaining the elasticity of blood vessels.

Green vegetables are rich in carotene (more than beans 1 times, more than tomatoes and melons, more than 4 times, more than Chinese cabbage), which can promote skin cell metabolism, prevent skin roughness and pigmentation, and make skin bright and white. Delay aging.