Chinese cabbage, called green vegetables and shepherd's purse in ancient times, is the oldest vegetable in China. Known as the "king of all kinds of vegetables", it is nutritious and cheap. The way people eat Chinese cabbage is to peel off the outer skin first and then cook it. In recent years, with the expansion of vegetable planting scale, there are many kinds of vegetables in the north and south, so Chinese cabbage is no longer dominant in the winter in the north, so people are gradually picky about how to eat it. A large number of Chinese cabbages sold in the market are often peeled off layer by layer, leaving a crisp and tender cabbage heart, which is very popular with the public, so they changed from eating the whole Chinese cabbage to eating only the cabbage heart. This way of eating greatly reduces the nutritional value of the "king of all kinds of vegetables". Chinese cabbage contains protein, fat, sugar, crude fiber, calcium, phosphorus, iron and various vitamins, which is of great use to human body. For example, crude fiber can promote intestinal peristalsis, help digestion and defecation, and play a certain role in preventing gastrointestinal diseases and colon cancer; The content of vitamin C in Chinese cabbage is very high, which is also helpful to prevent scurvy and strengthen the strength of capillaries. Although the outside of Chinese cabbage has a rough texture and poor taste, most of the crude fiber contained in Chinese cabbage is concentrated here. Because, the more active parts or open-air parts, the higher the content of vitamin C, so the content of crude fiber and vitamin C in the outside of Chinese cabbage is higher than that in the heart of Chinese cabbage. If you peel off the outside help too much just for the sake of crisp taste, the essence is that the crude fiber, vitamin C and other beneficial ingredients contained in Chinese cabbage are greatly reduced, so don't abandon the outside help too much.