Because alkaline water also contains many minerals, it can promote the absorption and utilization of many minerals. So why do you want to add alkaline water to make gray vegetables? Drinking alkaline water in moderation can also neutralize gastric acid and relieve hyperacidity. The seedlings and tender stems and leaves of cabbage are edible, delicious, tender and nutritious.

Eating gray vegetables can prevent anemia. Because of its growth characteristics, grey cabbage is generally wild, and no human factors affect its growth, so it is a green food with high nutritional value and deserves its name.

Efficacy and function of grey vegetables

Grey vegetables have the functions of dispelling wind and clearing heat, removing toxic substances, eliminating dampness and killing insects, and can prevent anemia, promote growth and development, supplement calcium and eliminate halitosis. Grey vegetables are rich in nutrients such as protein, vitamin C, calcium and iron.

Relevant data show that every100g of young cabbage contains 3.5g of protein, 6.35mg of carotene, 0.69mg of vitamin, 209mg of calcium, 0.9mg of iron, etc., which is helpful to supplement essential nutrients such as calcium, iron and vitamin C, and has certain effects of preventing and treating iron deficiency anemia and osteoporosis.