What is the nutritional value and efficacy of Chinese cabbage?

Chinese cabbage is rich in vitamin C, chlorophyll, carotene and mineral salts. It also contains a small amount of carbohydrates, protein and dietary fiber. Every 100g edible part contains 94g of water, protein 1.7g, 250g of carotene, 47mg of vitamin C and 89mg of sodium. Cabbage can be made into various dishes, or dried into dried vegetables or pickles. The stems and leaves of Chinese cabbage are edible, and the crude fiber can promote gastrointestinal peristalsis and prevent constipation. Large white rapeseed oil contains erucic acid, linoleic acid and linolenic acid, which are essential fatty acids for human body. Chinese cabbage is sweet in taste and flat in nature, belonging to the stomach meridian. The dietotherapy methods circulating in ancient times are: adding appropriate amount of brown sugar to white radish and cabbage heart, and stewing soup can cure colds; Stewed Chinese cabbage, bean curd skin and red dates to treat lung dryness and cough. People with weak spleen and stomach are not advised to eat too much.