THE CUISINE IS NUTRITIOUS AND CONTAINS A WEALTH OF VITAMINS, IN ADDITION TO SUGAR, FAT, PROTEIN, ROUGH FIBRE, CALCIUM, PHOSPHORUS, IRON, CARROTS, VITAMIN B1, VITAMIN B2. IN PARTICULAR, FERMENTATION RESULTS IN LACTACID BACTERIA. 1, HOT CABBAGE CONTAINS A WEALTH OF INORGANIC MATERIALS SUCH AS CALCIUM, COPPER, PHOSPHORUS AND IRON, WHICH CAN FACILITATE VITAMIN C AND VITAMIN B ABSORPTION. 2. THE RAW MATERIAL OF SPICY CABBAGE ITSELF CONTAINS A LARGE AMOUNT OF CELLULOSE TO PREVENT INTESTINAL DISORDERS SUCH AS CONSTIPATION AND ENTERITIS OR COLONITIS. 3. THE COMPONENTS OF VITAMIN C, CARROTS, PHENOL OXIDES AND CHLOROPHYLL CONTAINED IN SPICY CABBAGE ARE RESISTANT TO ACIDIFICATION AND CAN INHIBIT AGEING, ESPECIALLY WITH RESPECT TO SKIN AGEING. THE RESISTANCE OF SPICY CABBAGE TO ACIDIFICATION VARIES AT DIFFERENT STAGES OF FERMENTATION, WITH THE HIGHEST RESISTANCE AT THE APPROPRIATE TIME. SPICY CABBAGE CAN PREVENT ACIDOSIS FROM BLOOD ACIDIFICATION DUE TO THE CONSUMPTION OF ACIDIC FOODS SUCH AS MEAT, A ALKALINE FOOD。
THE CUISINE IS NUTRITIOUS AND CONTAINS A WEALTH OF VITAMINS, IN ADDITION TO SUGAR, FAT, PROTEIN, ROUGH FIBRE, CALCIUM, PHOSPHORUS, IRON, CARROTS, VITAMIN B1, VITAMIN B2. IN PARTICULAR, FERMENTATION RESULTS IN LACTACID BACTERIA. 1, HOT CABBAGE CONTAINS A WEALTH OF INORGANIC MATERIALS SUCH AS CALCIUM, COPPER, PHOSPHORUS AND IRON, WHICH CAN FACILITATE VITAMIN C AND VITAMIN B ABSORPTION. 2. THE RAW MATERIAL OF SPICY CABBAGE ITSELF CONTAINS A LARGE AMOUNT OF CELLULOSE TO PREVENT INTESTINAL DISORDERS SUCH AS CONSTIPATION AND ENTERITIS OR COLONITIS. 3. THE COMPONENTS OF VITAMIN C, CARROTS, PHENOL OXIDES AND CHLOROPHYLL CONTAINED IN SPICY CABBAGE ARE RESISTANT TO ACIDIFICATION AND CAN INHIBIT AGEING, ESPECIALLY WITH RESPECT TO SKIN AGEING. THE RESISTANCE OF SPICY CABBAGE TO ACIDIFICATION VARIES AT DIFFERENT STAGES OF FERMENTATION, WITH THE HIGHEST RESISTANCE AT THE APPROPRIATE TIME. SPICY CABBAGE CAN PREVENT ACIDOSIS FROM BLOOD ACIDIFICATION DUE TO THE CONSUMPTION OF ACIDIC FOODS SUCH AS MEAT, A ALKALINE FOOD。
