Cabbage is a vegetable native to China and has a long history of cultivation. It has been proved that the seeds of cabbage found in the primitive village site of Xi'an in the Neolithic period are about 6,000 to 7,000 years old, and there is a record of "picking turnip and fenghuang, without the following body" in the book of "Poetry - Valley Winds", which shows that the utilization of fenghuang (turnip, mustard, woad and woad, which is cabbage and so on) and fenghuang (radish and so on) was already very common in the Central Plains more than 3,000 years ago. The utilization of turnip and fenugreek (radish) was already very common in the Middle Kingdom.

By the Qin and Han dynasties, this kind of woad, which is tasteless and sweet, was separated from "turnip"; in the Wu Records of the Three Kingdoms period (the third century A.D.), there is a record of "Lu Xun urging people to plant beans and woad". In the Book of Qi of the Southern Qi Dynasty (fifth century A.D.), there is an account of "Ye stayed with Wang Jian to set up food, and there was only woad (cabbage) on the plate" (Biography of Wuling Zhaowang Ye), and Tao Hongjing of the same period said, "There is woad among the vegetables, and it is the most commonly eaten food."

White woad was selected and bred in the Tang Dynasty, and was officially called cabbage in the Song Dynasty. Song dynasty Su Song said: "Yangzhou a kind of woad, leaves round and large ...... mouthful of no dregs, absolutely better than other soil, this so-called cabbage." The Ming Dynasty Li Shizhen cited Lu Dian "Bei Ya" said: "Woad, Ling winter late withering, four times a common, with the pine of the exercise, so it is called woad, now commonly known as cabbage.

Cabbage (scientific name: Brassica rapa pekinensis, synonym Brassica campestris pekinensis or Brassica pekinensis) is a vegetable native to China, also known as "ball cabbage It is also known as "Knotty Cabbage", "Baoxin Cabbage", "Yellow Sprouted Cabbage", "Gum Cabbage", etc., and "Shao Cai" in Cantonese. In Cantonese, it is called "shao cai". Chinese cabbage and cabbage is a close relative, the same brassica a kind of, and native to the Mediterranean coast of the cabbage is also closer, the same cruciferous Brassica genus.

Currently the domestic cabbage varieties, to the yellow heart of the consumption of the majority, because of its good taste, good taste, loved by the people. Existing yellow heart cabbage varieties, autumn beauty show particularly outstanding performance, planting area is larger. Native to northern China, now widely cultivated around. For the northeast and north China winter, spring main vegetables.

Cabbage is native to the north of China, is a cruciferous Brassica genus of leafy vegetables, usually refers to cabbage. Introduced in the south, north and south are cultivated all over the world. The nineteenth century was introduced to Japan, Europe and the United States. There are many types of cabbage, the northern cabbage in Shandong Jiaozhou cabbage, Beijing Qingbai, Tianjin green hemp leaf cabbage, northeast of the big short cabbage, Shanxi Yangcheng's big hairy side.

The therapeutic value of cabbage are:

1. Laxative, help digestion Cabbage contains a large amount of crude fiber, can promote peristalsis of the intestinal wall, to help digestion, to prevent the drying of stools, to promote defecation, dilute intestinal toxins, not only to treat constipation, but also to help the absorption of nutrients.

2. digestion and stomach, supplemental nutrients Cabbage taste fresh, appetizing and spleen, containing protein, fat, a variety of vitamins and calcium, phosphorus, iron and other minerals, often eat to help enhance the body's immune function, weight loss and health also has a significance.

3. Cancer prevention and fight against cancer Cabbage contains the active ingredient indole-3-methanol, experiments have proved that this substance can help the body decompose estrogen related to breast cancer, if women eat about 500 grams of cabbage every day, it can make the incidence of breast cancer reduced. In addition, it contains trace elements "molybdenum" can inhibit the body's absorption of amine nitrite, synthesis and accumulation, so there is a certain anti-cancer effect.

4. Prevent cardiovascular diseases The active ingredients in cabbage can reduce cholesterol levels in the body and increase the elasticity of blood vessels, so regular consumption can prevent atherosclerosis and certain cardiovascular diseases.

Reference:Baidu Encyclopedia-Cabbage