Cabbage comes from the Mediterranean region of Europe, and it is one of the most important vegetables for westerners, belonging to Brassicaceae. Cabbage has been in people's table for more than 2,000 years. It originated in the Mediterranean coast and was first planted in France and Italy in the16th century. It was introduced to China about 200 years ago.
There are about 100 species cultivated in China, but the main variety is common cabbage, which can be divided into three types according to the shape of leaf bulb: spherical, bovine heart-shaped and oblate, some of which are imported from abroad, while others are local excellent varieties formed by long-term cultivation and improvement in China.
Nutritional value of cabbage
Cabbage is nutritious, rich in vitamin C, beta-carotene, cellulose, various minerals, calcium and potassium, etc. A medium-sized cabbage can provide 220% of the daily vitamin C and 15% of the daily vitamin A (in the form of beta-carotene), and has the advantages of low fat and low calorie, so it is welcomed by people who pursue a healthy life.
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 senile spots.
In addition, cabbage is a low-fat and low-calorie food, so it is suitable for obese people. Its beta carotene can reduce the risk of heart attack, and high content of cellulose can also help reduce the blood cholesterol content.
Baidu Encyclopedia-Broccoli