The nutritional value and edible effects of Chinese cabbage

Chinese cabbage and bok choy are both vegetables that people love to eat. We can also use Chinese cabbage to make dumplings, which are delicious. Let’s learn about it.

Chinese cabbage introduction

The head of the Chinese cabbage, a plant of the cruciferous family, and the young plant of another plant of the cruciferous family, Chinese cabbage (also known as pakchoi), have become an indispensable vegetable on the table of Chinese residents. In winter in northern my country, Chinese cabbage is a frequent guest on the table, so there is a saying that "winter cabbage is as delicious as bamboo shoots". Chinese cabbage has a high nutritional value, and there is a saying that "no vegetable is worse than Chinese cabbage".

Nutritional value of Chinese cabbage

1. Cabbage contains more than 90% cellulose. Cellulose is called the "seventh nutrient" by modern nutritionists. It not only moisturizes the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and helps digestion. It has a good effect on preventing colon cancer. Another important function of cellulose is to promote the body's absorption of animal protein.

Effects of eating Chinese cabbage

Cabbage is slightly cold, sweet, and neutral in nature, and enters the intestines and stomach meridians.

Chinese cabbage is suitable for people

It is edible for most people.