Purple Cabbage Purple kale, also known as red kale and russet kale, is a type of knotted kale, so named because of the purplish-red color of its outer leaves and leaf bulbs.　　Purple kale, also known as purple cabbage, has purplish-red leaves with waxy powder on the leaf surface and nearly round leaf bulbs.　　It is rich in nutrients, especially rich in vitamins C, V and more vitamins E and B.　　Each 100 grams of edible portion contains 1.4 grams of protein, 0.1 grams of fat, 3.3 grams of sugar, 57 milligrams of calcium, 42 milligrams of phosphorus, 0.7 milligrams of iron.　　It is used for stir-frying, cooking, cold mixing and color matching, with special aroma and flavor. It can be cut in half, blanched and placed on a plate and poured with sauce to eat; Europeans more shredded with salad dressing. White cabbage cabbage is quite nutritious, contains a lot of vitamin C, fiber and carbohydrates and a variety of minerals, in addition to cabbage also contains vitamin u, vitamin u is an anti-ulcer factor, and has the decomposition of the role of amine nitrite, the following briefly introduce the medicinal properties of cabbage.　　Both belong to different varieties of kale, in terms of nutritional composition, cabbage and purple kale do not have much difference, but compared to cabbage, purple kale is also rich in anthocyanins, which is a powerful antioxidant, it can protect the human body from the damage of free radicals, with the role of anti-aging.　　It also enhances blood vessel elasticity, inhibits inflammation and allergies, and improves joint flexibility.　　In addition, purple kale has a special aroma and flavor, can be boiled, fried food, cold or for pickles, etc., because of the rich pigment, is a good raw material for salad or western food with color.　　When frying or cooking purple kale, add a little white vinegar before operation, otherwise, it will become black purple after heating. And cabbage is suitable for frying, choking, etc., can be used with tomatoes to make soup, can also be used as a stuffed heart.　　Cabbage can inhibit cancer cells, usually fall-grown cabbage inhibition rate is higher, so cabbage can be eaten more in the fall and winter period. It should not be purchased in large quantities, so as not to set aside for a few days and then reduce the nutrients.