The effects and functions of eating Chinese cabbage are nourishing the stomach, promoting fluid production, relieving annoyance and thirst, promoting diuresis and relaxing bowels, clearing away heat and toxic materials, cooling and tonifying deficiency, benefiting constipation, clearing lung heat, relieving cough and resolving phlegm, eliminating miasma and treating silicosis.

Chinese cabbage is the oldest vegetable in China, with a planting history of more than 6,000 years. Modern botanists believe that Chinese cabbage evolved from Chinese cabbage. It is the ancestor of turnip and rape and one of the most consumed vegetables in China. China is the origin of Chinese cabbage. According to the determination of biological components, every100g of edible Chinese cabbage contains heat energy12kcal, water 95.4g, protein1.2g, fat 0.2g, carbohydrate1.4g, dietary fiber 0.9g, and vitamins A, By and B2.

Chinese cabbage should not be eaten more or more. Because Chinese cabbage contains a small amount of substances that can cause goiter, this substance interferes with the absorption of mineral salt iodine by thyroid. Don't eat moldy Chinese cabbage for a long time to prevent nitrite poisoning and prevent nitrite from destroying the ability to collect hemoglobin and oxygen. It is not advisable to eat Chinese cabbage when taking vitamin K, because Chinese cabbage is rich in fiber vitamin C, which can reduce the hemostatic effect of vitamin K.