WHAT IS USEFUL ABOUT CHINESE CABBAGE

How often can you eat Chinese cabbage? Are there contraindications?

Beijing cabbage is 95% water. It also contains proteins, carbohydrates, fats, fiber, organic acids, B vitamins, and vitamins A, C, E, and PP. Beijing cabbage contains many trace elements – calcium, potassium, iron, sodium, magnesium, manganese, fluorine, and phosphorus. By the way, Beijing cabbage is among the leaders in vitamin C content, among other vegetables.

HEALTH BENEFITS OF CHINESE CABBAGE

Source of longevity. Despite the name, the birthplace of Beijing cabbage is not China, but Japan, where Chinese cabbage, or, in other words, pets, is called the source of longevity. This is because its leaves contain a large amount of a special amino acid called “lysine.” This amino acid is involved in hematopoiesis and directly affects the formation of immunity. It is also worth noting that lactucin was found in Chinese cabbage leaves. This substance benefits metabolism normalizes pressure, and strengthens the walls of blood vessels. This salad contains rare citric acid, which is a natural antioxidant. A diet rich in antioxidants slows down the aging process in the body and helps maintain skin elasticity.

Benefits for the cardiovascular and circulatory systems. Beijing cabbage is a stimulant for forming red and white blood cells. This property is very important for people suffering from anemia. Beijing cabbage contains vitamins A and K, which produce the substance rhodopsin. Rhodopsin not only directly affects blood clotting but is also responsible for the quality of vision in the dark. Among other things, cabbage contains magnesium and iron; they are responsible for heart health. Compliance with the recommended daily intake of these substances reduces the risk of stroke and heart attack.

Benefits for digestion. Beijing cabbage contains a lot of dietary fiber (fiber), which is digested for a long time, providing a long-lasting feeling of satiety. For the body, fiber is a natural “brush” which cleanses the intestinal walls and removes all unnecessary. The largest amount of such dietary fiber is not in the green but in the white part of the leaves.

In addition, dietary fiber has a beneficial effect on the functioning of the intestines, so cabbage is recommended for constipation and slow digestion.

Among other things, Chinese cabbage is a low-calorie product, which makes it included in almost all diet menus.

WHEN SHOULD YOU REFRAIN FROM EATING CHINESE CABBAGE?

First of all, Beijing cabbage is contraindicated for people with certain digestive tract diseases – for example, gastritis and an ulcer with high acidity of gastric juice. With other forms of gastritis, you can use Beijing cabbage only after consulting a doctor and only in a thermally processed form since the citric acid in it can exacerbate the disease. Experts prohibit using cabbage for bleeding and inflammation in the gastrointestinal tract. Contraindications are also diarrhea and colitis.

The most important rule for getting the most benefit is to choose fresh Chinese cabbage with light green leaves; it should be elastic and crispy. If you are cooking cabbage, it is important to cook it as quickly as possible; it must stay moist. Otherwise, it will lose all its beneficial properties.

THE USE OF BEIJING CABBAGE IN MEDICINE

• To begin with, Beijing cabbage is often used to combat extra pounds and obesity. The high fiber content allows you to maintain a feeling of satiety for a long time. At the same time, there are only 16 kcal per 100 g of the product.
• The antioxidants in the composition allow the cabbage to influence the level of “bad” cholesterol and prevent the formation of excess fat. B vitamins, vitamin PP, and micro and macro elements help speed up the metabolism, and tartronic acid prevents the transition of carbohydrates into fat.
• It has been proven that regular consumption of green vegetables positively affects blood glucose levels. Beijing cabbage increases the sensitivity of peripheral tissue cells, namely fat and muscle, to insulin. Due to this property, the capture of glucose from the blood and its consumption for the body’s energy needs improves. Cabbage is rich in dietary fiber, slowing down glucose absorption from food. All these properties make Chinese cabbage useful for nutrition even in type II diabetes, but, of course, only after consulting a doctor and in conjunction with medications.
• Beijing cabbage contains vitamin K, potassium, and a lot of liquid (95%), and very structured. This composition helps to rid the body of edema.
• Cabbage is also rich in vitamin C and bioflavonoids. These substances protect vitamin C from destruction. However, bioflavonoids are destroyed if cabbage is stored too long or under poor conditions. Therefore, Beijing cabbage is better to eat in salads immediately after purchase. In this case, the abundance of vitamin C will protect immunity.

HOW TO CHOOSE AND STORE CHINESE CABBAGE

Usually, on the shelves of stores, we can find cabbage packed in a film; such packaging allows the cabbage to remain fresh for a long time. Cabbage leaves should be tender and crispy; choose a medium-sized head that is firm but not too tight. The leaves should be dense and thick at the base, and by the end of the head, they should become tender and soft. The leaves may have a greenish or white tint, and brown spots or yellowness are a clear sign of a spoiled product.

You need to store Beijing cabbage in the refrigerator without removing the film. Otherwise, the leaves will begin to wither. After you have divided the cabbage, washed the leaves, and cut out the veins, you should eat such a workpiece in a couple of hours.

BEIJING CABBAGE IN COOKING

Chinese cabbage lovers prefer to use it fresh to prepare salads and decorate main dishes, or even in its pure form. However, in China, Japan, and Korea, where it is most common, it is used in soups, main dishes, and starters. Stewed Beijing cabbage is also common there; this is a good and healthy cooking method that can be adopted.

Beijing cabbage has no less useful properties than white cabbage, but at the same time, it does not have a pronounced aroma, and the taste is more delicate. The only restriction that should be remembered when preparing Chinese cabbage dishes is that it should not be mixed with dairy products, as the resonance of substances can cause serious digestive upset.

The Chinese love to use Chinese cabbage to make sweet and sour sauces with a rich composition because its neutral taste can perfectly set off the taste of other ingredients.

When following a diet, Chinese cabbage can be a healthy alternative to bread – for example, to cook sandwiches and vegetable rolls with it.

Among other things, due to the presence of citric acid in the composition of Beijing cabbage, dishes prepared from it are stored longer than, for example, salads from white cabbage or ordinary lettuce leaves. If you are going on a picnic or preparing meals in advance before the arrival of guests, this quality of Chinese cabbage can be very useful.