Cabbage, the scientific name of cabbage, is a common vegetable. Raw cabbage is rich in vitamin C, vitamin B6, folic acid and potassium, and cooked cabbage is also rich in vitamin C, potassium and folic acid. Cabbage can improve human immunity, prevent colds and ensure the quality of life of cancer patients. Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and has certain effects on sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache.

Efficacy and function

Enriching blood and nourishing blood, regulating stomach and intestines, improving immunity, enhancing memory, preventing and treating cancer, treating constipation, stimulating appetite and promoting digestion, and resisting aging.

Nutritional value (benefit)

Rich in folic acid, pregnant women and anemia patients can eat more appropriately.

2. Fresh cabbage contains phytoncide, which has antibacterial and anti-inflammatory effects, and has certain effects on sore throat, traumatic swelling and pain, mosquito bites, stomachache and toothache.

3. Cabbage contains some ulcer healing factor, which has a good therapeutic effect on ulcer and can accelerate wound healing, and is an effective food for patients with gastric ulcer.

Side effects (disadvantages)

Cabbage has no side effects.

Can you eat?

Can eat.

How to eat

1. Cabbage is generally cooked, and the recommended consumption is about 70 grams each time.

2. Cabbage is rich in folic acid, which is suitable for pregnant women.

3. Cabbage should not be stored for too long, and vitamin C will be destroyed.

Taboo crowd

People with lung and stomach inflammation should eat less cabbage.

Suitable crowd

Cabbage can be eaten by ordinary people.