The benefits and harms of Chinese cabbage
Chinese cabbage is also called Peking cabbage, and its unusual appearance is used to decorate dishes. Unlike the white-headed one, the Peking one has an elongated shape with loose leaves. Chinese cabbage contains many vitamins and beneficial components.
The benefits and harms of Chinese cabbage
Characteristics of the variety
Description of the head of cabbage:
- light green leaves with serrated ends;
- large sizes of a head of Chinese cabbage: one head weighs up to 1.5-2 kg.
Chinese cabbage is a two-year vegetable crop, it is easy to care for.
The variety is distinguished by its taste: the delicate sweetish aftertaste of the leaves goes well with spicy and meat dishes. The top leaves of the vegetable are juicy and crunchy, the unripe leaves are hard and dry. They do not hold their shape and fade quickly.
Pests appear on a healthy head of cabbage under improperly created conditions: without watering and fertilizing the soil.
Calorie content of a vegetable
The product can be used in any form: boiled and raw, pickled. Chinese cabbage varieties are famous not only for their delicate taste, but also for their low calorie content.
Nutritional value of Chinese cabbage varieties (BJU):
- proteins - 1.2 g;
- fats - 0.2 g;
- carbohydrates - 0.2 g.
The calorie content of Chinese cabbage is 16 kcal per 100 g.
The low calorie content of Chinese cabbage makes it a dietary vegetable.
Vegetable composition
The nutritional value of a product is determined not only by fats, proteins and carbohydrates, but also by the general composition.
Chinese cabbage contains vitamin C, folic acid, thiamine and iodine, so Chinese cabbage is very healthy.
Vitamins in fresh cabbage quickly enter the esophagus and are carried throughout the body. Magnesium, phosphorus and vitamins for cell regeneration fight against diseases of the gastrointestinal tract. The additional composition of the vegetable: potassium, iron, vitamins E and K - helps in the restoration of damaged cells.
The benefits of a vegetable
Cabbage is good for digestion
The main properties of Chinese cabbage are due to its composition: vitamins and substances to accelerate metabolism help to establish the digestive tract. The correct functioning of internal organs affects the state of immunity.
Useful properties of vitamin C: saves from vitamin deficiency and anemia, strengthens human immunity.
The benefits of Chinese cabbage:
- B vitamins strengthen the nervous system: prevent depression, apathy and weakness;
- has a beneficial effect on the heart: the active components of the vegetable make the vascular walls stronger and more elastic;
- regular consumption of food improves the functioning of the endocrine system: salads give a boost of vivacity, serve as the prevention of cancer.
The health benefits are directed to the esophageal organs: vitamins and nutrients enter the human body through the intestinal wall. Fresh product reduces hypertension, fights headaches and chronic migraines. Fresh product helps diabetics during periods of exacerbation of chronic illness.
It cleanses the intestines and blood, heals liver and kidney diseases. The product is used for gout, obesity and disorders of the nervous system. It helps in the production of enzymes that improve metabolic processes.
Vegetable harm
The benefits to the body do not exclude the harm that the product can cause. An allergic reaction to cabbage rarely occurs, most often children suffer from a negative reaction.
The main contraindications:
- Pancreatitis (during an exacerbation of the disease). The patient becomes even worse, and drug treatment does not help to cope with the underlying disease.
- Eating more than 150 g of product per week. This limitation is especially important for a nursing mother or pregnant woman. Overeating leads to side effects: a nursing mother, sick person or child becomes ill, vomiting begins, severe abdominal pain and weakness.
- Direct contraindications for taking the variety of Chinese cabbage are diseases of the gastrointestinal tract. A useful product is harmful during an exacerbation of chronic diseases.
Cooking cabbage
Chinese cabbage and Chinese cabbage are used in cooking. Chinese and European cuisine is famous for fortified salads and fresh appetizers: Korean salads and vegetable mixes. Young Chinese cabbage is perfect as a snack or for preparing a main course.
For fermentation at home, you will need 5 kg of heads of cabbage, 500 ml of water, 1 part vinegar, 1 part sugar and 1 part salt (garlic to taste). In such salting, there is a minimum of carbohydrates and a lot of proteins. You can add cauliflower, cucumber or tomato.
The vegetable is finely chopped. Water, vinegar, spices, chopped garlic are poured into the container and cabbage is added, if desired - another tomato or cucumber. The ingredients are poured with marinade and put under pressure for 24 hours. The vegetables are gently mixed every day. The container with the product is left to stand for about 2 weeks in a cold, dark room. After that, the sauerkraut is ready to eat.
Salad recipe
Salad is easy to prepare
Fresh salad looks nice and cooks quickly. Seasonal or canned vegetables (corn or peas) are added to the shredded cabbage. The vegetable goes well with lean meats: chicken or turkey. Before use, the leaves are thoroughly washed and dried.
Chinese Cabbage Salad Recipe:
- head of Beijing cabbage;
- 2 tomatoes;
- 1 cucumber;
- corn;
- spices to taste.
A handful of flaxseeds are added to a salad with Chinese cabbage, seasoned with sauce, olive or sunflower oil.
Chinese cabbage is used for spinning for the winter, or the head of cabbage is kept raw.
Varieties of varieties
Leafy varieties:
- Melon. Melon - Chinese mustard cabbage. This variety does not have a main head of cabbage. The leaves are arranged around the bud. The foliage tastes a little bitter.
- Variety Swallow. This is an early maturing species that ripens 2 weeks after the first shoots. The vegetable has no pubescence. The variety blooms in late summer.
- Variety Alyonushka. It ripens 100 days after planting, it is stored for up to six months in a cool room. The leaves hold their shape and are used for pickling or pickling. Seedlings are grown outdoors or in a greenhouse.
- Pet shoy. Outwardly, this look differs from the usual white head. It resembles the greens that are grown in the salad garden. The taste of the leaves is sweet. The variety is used boiled and stewed. Seeds are planted in early spring in a greenhouse.
- Tatsoi. The early ripening leaf variety is suitable for planting in open and closed ground. The total height of the head is 20-30 cm, and the diameter of such a head is at least 40 cm. The leaves are fleshy, juicy, dark green (small dots appear on the foliage during the ripening period).
The main chemical composition and taste are the main advantages of leafy species.
Varieties for the middle lane
The name of the varieties of leafy varieties is difficult to remember.The Vesnyanka variety is the best option for planting in open ground in spring, when the soil has time to warm up. The early ripening variety ripens on the 118th day after planting the seeds. It is rich in vitamin C, the average yield of the variety is 3.5 kg of vegetables per 1 sq. m.
The Surprise f1 variety is a hybrid. It is consumed raw and fermented.
Chingensai is a leafy variety that can help you lose weight. The leaves of the vegetable are elongated, juicy, dark green (almost black).
The beauty of the east is famous for its high fiber content and vitamins useful for the human body.
Conclusion
Chinese cabbage is a treasure trove of vitamins with low calorie levels. Different types of kale are used for food preparation: dietary food or baby food. The variety is grown outdoors, the seedlings are pre-planted in a greenhouse.
The sampling head is stored for up to a year in a dark room. Seeds of the selected variety are bought in winter, and after that they are soaked and processed. The beneficial properties of Chinese cabbage make it an irreplaceable vegetable.