Sour cabbage

THE CABBAGE IS A MUTATION OF CROSSFLOWER CABBAGE. THE LEAVES ARE STRONG AND BRIGHT, ELLIPTICAL OR RECTANGULAR, ABOUT 30 CM LONG AND GREEN IN COLOUR; AND THE BASE OF THE LEAVES IS NARROW IN THE LOBE AND NARROW IN THE LOBE. THE CABBAGE ORIGINATES IN OUR COUNTRY AND IS CULTIVATED EVERYWHERE, WITH THE LARGEST CULTIVATION IN THE SOUTH, WITH FOUR SEASONS A YEAR AND THE LARGEST IN SPRING AND SUMMER. THE CABBAGE CONTAINS A WEALTH OF CALCIUM, PHOSPHORUS, IRON, TAN, FRAGRANCE AND VERMIN FOR THE GENERAL PUBLIC. THE CABBAGE IS YELLOW-FREE AND LEAVES-FREE. CABBAGE IS THE MOST MINERAL- AND VITAMIN-RICH VEGETABLE. CABBAGE CONTAINS HIGHER CALCIUM, VITAMIN C, CARROTS AND SLIGHTLY LOWER SUGAR AND CARBOHYDRATES THAN CABBAGE. THE TROPHICAL VALUE COMPONENT OF CABBAGE IS SIMILAR TO THAT OF CABBAGE, WHICH CONTAINS PROTEINS, FATS, SUGAR, DIETARY FIBRES, CALCIUM, PHOSPHORUS, IRON, CARROTS, VITAMIN B1, VITAMIN B2, TOBACCO ACID, VITAMIN C, ETC. THE HIGH CALCIUM CONTENT OF CABBAGE IS THE IDEAL VEGETABLE FOR THE FIGHT AGAINST VITAMIN D DEFICIENCY (POLYTHESIS), AND THE CONSUMPTION OF PREGNANT WOMEN CONTRIBUTES TO THE HEALTHY DEVELOPMENT OF THE FOETUS ' S BONES. AT THE SAME TIME, CABBAGE CONTAINS VITAMINS B1, VITAMIN B6, PENETROXIC ACID, ETC., WHICH HAVE THE FUNCTION OF DEFUSING STRESS, WHILE PREGNANT WOMEN AND WOMEN EAT TO ALLEVIATE STRESS DURING PREGNANCY AND HELP TO MAINTAIN A CALM MENTALITY. MOREOVER, ACCORDING TO CHINESE DOCTORS, CABBAGE HAS A VERY BITTER STOMACH AND A VERY INTESTINAL STOMACH, WHICH CAN EFFECTIVELY PREVENT POST-PARTUM CONSTIPATION。