Cabbage is what we usually call cabbage.

Because it is native to the Mediterranean region of Europe, we also call it "cabbage".

cabbage

Cabbage, the scientific name of cabbage, alias cabbage or cabbage, is called potherb in Japanese, and some people in Guangxi are also called potherb, also called lotus white, lotus white, kohlrabi, etc. It belongs to the variety of cabbage and is cultivated all over China. Cabbage comes from the Mediterranean region of Europe and is one of the most important vegetables for westerners, belonging to Cruciferae.

Cabbage is rich in nutrition, containing a lot of vitamin C, cellulose, carbohydrates and various minerals. In addition, cabbage also contains vitamin U, which is an anti-ulcer factor and has the function of decomposing ammonium nitrite. Here is a brief introduction to the medicinal effects of cabbage.

1) Chinese medicine believes that eating cabbage regularly is sweet and non-toxic, and has the effects of replenishing marrow, benefiting joints, strengthening bones and muscles, benefiting five internal organs, regulating six internal organs, clearing away heat and relieving pain.

2) Cabbage fresh juice can treat stomach and duodenal ulcer, and has the functions of relieving pain and promoting healing.

3) Eating cabbage regularly also has a certain effect on skin beauty, which can prevent skin pigmentation, reduce young people's freckles and delay the appearance of age spots.

4) Among the best foods recommended by the World Health Organization, sweet potato (sweet potato) is the first vegetable. Sweet potato is rich in vitamins, and it is also an expert in anti-cancer, followed by asparagus, cabbage, cauliflower, celery, eggplant and carrots, and cabbage ranks third.