Cabbage is also called cabbage. Its appearance is that the inside of the cabbage is wrapped and the outside is half-opened. Its cabbage will be more nutritious after refrigeration. Cabbage is a variety of cabbage, which is characterized by its thick leaves, such as white green, white cyan and purple red. Although both of them are spherical, the leaves of cabbage are more tightly wrapped, thicker and more layers, and the leaves of cabbage (cabbage) are loose.

Second, the nutritional value of cabbage

Cabbage is rich in nutrients. Cabbage contains a lot of vitamins and trace elements, which are all necessary substances for human body. Cabbage also contains a lot of carotene and amino acids. We often eat cabbage to promote the metabolism of the body, and it can also resist oxidation and delay the occurrence of aging.

Third, the nutritional value of broccoli

Broccoli has a high content of vitamin C, with vitamin C 85 ~ 100 mg per100 g, which is four times higher than that of Chinese cabbage. Vitamin C is not only beneficial to human growth and development, but also can improve human immune function, promote liver detoxification and enhance disease resistance. At the same time, the carotene content of cauliflower is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage. In addition, the calcium content of cauliflower is also extremely high, which is comparable to that of milk.