Chicken soup, baby vegetables

As the saying goes,"All vegetables are not as good as cabbage." Chinese cabbage is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, etc. The content of zinc, the trace element in cabbage, not only ranks among the best among vegetables, but even meat and eggs cannot compare with it. Cabbage is also of high medicinal value. Traditional Chinese medicine believes that it is slightly cold and non-toxic. Regular consumption has the effects of nourishing the stomach and promoting fluid, eliminating annoyance and quenching thirst, diuretic, and clearing heat and detoxification.
Baby vegetable is a new vegetable variety introduced from Japan in recent years. From the perspective of the growth process, baby cabbage is when the cabbage is ripe and harvested, the roots of the cabbage are buried with soil, and then the roots will germinate again. This new bud grows into baby cabbage. In terms of species, baby cabbage and cabbage are both cruciferous vegetables. In terms of composition, the nutritional value of Chinese cabbage is not inferior to that of baby cabbage, and it is more cost-effective.