Information about cabbage

Cabbage (cabbage), the scientific name is cabbage, cabbage (Brassica oleracea L.var.capitata L.) is a plant of the Brassica family, Brassica (Brassica oleracea L.) variant. Also known as cabbage, cabbage, cabbage, cabbage, cabbage, cabbage, lotus white, etc. Biennial herb, covered with pink frost. Short and stout annual stems are fleshy, unbranched, green or grey-green. There are many basal leaves, thick in texture, wrapped in layers into spheroids, oblate spherical, 10-30 cm in diameter or larger, milky white or light green; originated from the Mediterranean coast and began to be introduced to China in the 16th century. Cabbage has the characteristics of cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield, and good quality. It is commonly cultivated throughout China and is one of the main vegetables in spring, summer, and autumn in Northeast, Northwest, and North China. .

About 90% of the ingredients are water, rich in vitamin C, ranking third among the best foods recommended by the World Health Organization. Cabbage, commonly known as cabbage, is called Gedabai in Beijing. Cabbage, green cabbage and pimples are three types of vegetables. Gupai tastes a bit spicy. Green cabbage looks like pimples, but it doesn’t taste spicy. Cabbage is flatter than the other two when viewed from the side. From which angle it looks better than a cabbage drum.