Nutrition and practice of cabbage

Cabbage, also known as kale, is a kind of vegetable that can promote the health of the immune system, increase fiber intake and provide a lot of vitamins and minerals Cabbage has a high nutritional value, but its calories are the lowest of almost all vegetables It is also one of the few green vegetables that still have a good supply in the cold winter Cabbage is cheap and easy to cook It contains a lot of vitamins A, C, K and calcium, as well as a lot of fiber In addition, cabbage also contains antioxidants such as lutein and zeaxanthin, which can effectively protect the health of eyes, lungs and skin Eating kale helps to promote bone health, prevent degenerative diseases, promote the secretion of detoxification enzymes, and help eliminate carcinogens Cabbage is one of the best sources of iron and carotenoids In Japan, cabbage juice is also a popular daily nutritional supplement Cabbage can be kept in the refrigerator for many days Before cooking or eating, be sure to rinse the leaves thoroughly in the water Most people like to get rid of roots and eat only leaves.