Cabbage.
Cabbage, a seemingly ordinary vegetable, actually has a long history and rich nutritional value. It first originated on the shores of the Mediterranean Sea and was cultivated by the ancient Romans and Greeks as early as 4000-4500 years ago. Around the time of the Northern and Southern Dynasties, cabbage was introduced to China and was loved by the Chinese for its rich nutrition and unique taste.
Cabbage, also known as "cabbage" and "cabbage", is affectionately called "kohlrabi" by Northeast people, "cabbage" by Hunan people, and "Lotus White" by Yunnan people. Despite the different names, none of them can hide the unique charm of cabbage. Cabbage is a variant of cabbage, which is a "brother and sister" with broccoli, cauliflower, purple cabbage, etc.
Not only does cabbage have a long history, but it is also extremely nutritious. It is rich in pectin and cellulose, which are carbohydrates that the human body cannot digest and absorb, which can bring people a sense of satiety, so it is also loved by ** people. In addition, cabbage is important for vitamin C, folic acid, vitamin A, calcium and phosphorus**. Folic acid participates in the synthesis of red blood cells, plays an important role in the prevention and anemia, and is extremely important for the development of the fetal neural tube, which can effectively prevent neonatal neural tube defects. Cabbage contains vitamin A, calcium and phosphorus, which can promote bone development, prevent osteoporosis, and are conducive to the growth and development of children and bone health care for the elderly.
What's more worth mentioning is that the amino acids lysine and tryptophan contained in cabbage have a good auxiliary effect on the development of children and the prevention of senile dementia. At the same time, cabbage also contains a lot of crude fiber, which has a good laxative effect, and can also help prevent fatty liver caused by excess fat deposition in the liver. What's even more amazing is that cabbage also contains anti-ulcer factors (vitamin-like factors), which can promote the metabolism of epithelial mucosal tissues, accelerate wound healing, and have a good auxiliary effect on gastric and duodenal ulcers.
In addition, cabbage also contains a sulfur-containing compound called isothiocyanate, which has a certain effect on the prevention and treatment of cardiovascular and cerebrovascular diseases.
Overall, cabbage is a nutritious, healthy, and delicious vegetable. Its rich nutritional value and health benefits have made it a regular on people's tables. Whether it's part of a salad or an ingredient in stews or stir-fries, cabbage adds a healthy and delicious addition to our diet. Let's enjoy this thousand-year-old treasure of nutrition together!