Vitamin c
The first place is cabbage. Mustard, carrot, and cabbage are tied for second place.
For Chinese people, dark green vegetables are the most important source of vitamin C. Vitamin C can improve immunity, prevent cancer, heart disease, stroke, protect teeth and gums, and make skin white.
Lutein
First place: Cabbage. Second place: dandelion.
Dark green vegetables contain lutein, a nutrient that protects eyesight, prevents age-related macular degeneration, and is effective in preventing heart disease and stroke. The lutein content in cabbage is seven times that of spinach in the same weight.
Folic acid
First place: radishes and mustard. Second place: Spinach.
Folic acid is a key nutrient for the generation and maintenance of new cells in the body and is very important for pregnant women and infants. At the same time it can also prevent heart disease, cancer and anemia.
Vitamin k
First place: Cabbage. Second place: dandelion.
Dark green leafy vegetables usually contain very high fat-soluble vitamin k. This is a very important coagulant and it also strengthens bones. People think that many vitamin K in spinach, but still only about 1/3 of them.
Vitamin A
First place: Cabbage. Second place: carrots.
Vitamin A plays a major role in protecting eyesight. At the same time, it is also useful for bone growth, reproductive health and skin health, and can help the immune system fight infection.