Cabbage

Cabbage

　　Cabbage is the stem and leaves of the cabbage plant in the Brassicaceae family, a variety of Brassica oleracea. Also known as napa cabbage. It has the effects of relieving pain and soothing discomfort, nourishing the stomach and benefiting the spleen. The edible part is 86%. About 90% of its composition is water, and it is rich in vitamin C, ranking third among the best foods recommended by the World Health Organization. Japanese scientists believe that cabbage has anti-aging and antioxidant effects comparable to asparagus and cauliflower. Cabbage can enhance the body’s immunity, prevent colds, and improve the quality of life for cancer patients. Among anticancer vegetables, cabbage ranks fifth.

　　It is especially suitable for people with arteriosclerosis, gallstones, obesity, pregnant women, and those with digestive tract ulcers.

　　However, it should be avoided by people with skin itching disorders or eye congestion. Cabbage contains a high amount of coarse fiber that is also tough, so it is not suitable for those with a weak spleen and stomach, diarrhea, or children with weak digestion; additionally, it should not be consumed after abdominal or thoracic surgery, in cases of severe gastrointestinal ulcers and bleeding, during diarrhea, or in cases of liver disease.