Cabbage is usually called cabbage by consumers. Why is it called cabbage? It is said that during the Japanese occupation, the Japanese studied Chinese cabbage with profound nutritional value. In order to encourage everyone to eat, it is advertised that its nutritional value is like that of Koreans, and it has been called Korean cuisine for a long time. Cabbage is rich in vitamins, especially the highest vitamin content, and also contains rare vitamins, which have anti-ulcer effect. Recently, many chemical components with anticancer effects have been discovered, which can effectively resist foreign carcinogens and prevent cell invasion.

Cabbage prefers cold to high temperature, so the period from 1 1 month to April of the following year is flat and rich, and its producing areas are mainly in Zhang Yun and Jiajia area in western Taiwan, such as Xiluo, Yongjing, Erlun, Lunbei and Liu Jiao. When purchasing, the ball is fluffy and not hard, and the leaves are light, crisp and complete, not yellow and not cracked, and harmless.

Chinese cabbage has high sweetness and crisp leaves, which is suitable for public taste. Consumers may wish to take this opportunity to enjoy the nutrition of Korean cabbage.