There are two common types of cabbage, one for the cabbage, a small cabbage, are fresh vegetables, which does not have a special effect, and the nutritional value is mainly reflected in some of the nutrients contained in, such as dietary fiber, calcium, vitamin C, etc., can be supplemented for the body of the relevant nutrients. The most common on the market is cabbage, the market period is relatively long, now take cabbage as an example, more than 90% of its water, the rest is dietary fiber, calcium, phosphorus, iron, zinc and other mineral elements. It also contains a variety of vitamin components, such as carotene in 100 grams of cabbage content of about 120 mg, the content of vitamin C about 31 mg. Therefore, cabbage as a fresh vegetable, reasonably arranged in the dietary structure, is conducive to enriching the dietary variety, but also helps to balance the nutrition, to maintain the body’s normal physiological function is of some benefit.