Creaming of cabbage

VACCINATION IS ALKALINE FOOD AND CONTAINS ELEMENTS SUCH AS POTASSIUM AND CHLORINE THAT REGULATE THE WATER BALANCE, WHICH CAN REDUCE THE ACIDITY OF THE INTESTINAL TRACT AND PREVENT INTESTINAL TUMOUR DISORDERS, WHICH CAN BE BENEFICIAL FOR CANCER PREVENTION. THE SOOTIC ACIDS, VITAMIN C, ETC., REDUCE CHOLESTEROL, GLYCERINE TRIESTERS AND HAVE THE EFFECT OF FATTING. THE CHLOROPHYLL IN THE HOLLOW CABBAGE IS KNOWN AS THE "GREEN ELVES" AND HAS A CLEAN TOOTH AGAINST THE SMELL OF THE MOUTH, A GOOD SKIN AND A BEAUTY. IT IS RICH IN CORROSIVE CELLULOSE, WHICH CONSISTS OF CELLULOSE, SEMI-CELLULOSE, WOODY, GEL AND FRUIT AND HAS THE EFFECT OF PROMOTING INTESTINE CREEPING AND DETOXIFICATION. VACCINATION IS COLD, AND THE JUICE IS INHIBITED BY YELLOW GRAPES, STREPTOCOCCUS, ETC., TO PREVENT INFECTION. AS A RESULT, CARROTS HAVE A HIGH REPUTATION IN THE WEST AND ARE CONSIDERED TO BE GOOD FOOD. THE DUTCH LISTED IT AS “NATIONAL FOOD”. CARROT CONTAINS COMPREHENSIVE NUTRIENTS. THE LEVELS OF CARBOHYDRATES 7.6 G PER 100 GRAMS, PROTEIN 0.6 G, FAT 0.3 G, CALCIUM 30 MG, IRON 0.6 MG, VITAMIN B1, VITAMIN B2, VITAMIN C, IN PARTICULAR CARROTS, ARE FOUND TO BE AMONG THE HIGHEST IN VEGETABLES, ABOUT 3.62 MG PER 100 GRAMS OF CARROTS, EQUIVALENT TO VITAMIN A IN 1981 INTERNATIONAL UNITS, AND REMAIN CONSTANT AT HIGH TEMPERATURES AND EASILY ABSORBED INTO THE HUMAN BODY. CARROTIN HAS IMPORTANT EFFECTS IN MAINTAINING THE NORMAL FUNCTIONING OF UPPER SKIN CELLS, COMBATING RESPIRATORY INFECTIONS, PROMOTING HUMAN GROWTH AND DEVELOPMENT AND PARTICIPATING IN THE VISUAL SYNTHESIS OF PURPLE RED. DURING THE SUMMER, IF REGULARLY EATEN, IT IS POSSIBLE TO PREVENT THE HEAT OF SUMMER, TO DETOXIFY THE BLOOD AND TO COMBAT DYSENTERY. PROTEIN CONTENT IN A YOUNG SPOT IS FOUR TIMES HIGHER THAN THAT OF TOMATOES, AND CALCIUM CONTENT IS MORE THAN 12 TIMES HIGHER THAN THAT OF TOMATOES AND CONTAINS MORE CARROTS。