Nutritional value of Chinese cabbage

We often see cabbage on our dining table, especially in the cold winter. Cabbage is the main vegetable in the north. Let’s learn about cabbage together.

Chinese Cabbage

In ancient times, Chinese cabbage was also called cabbage, and it was known as the "king of vegetables". It is said that this was proposed by Mr. Qi Baishi. Mr. Qi has a freehand painting of Chinese cabbage and wrote a sentence: "Peony is the king of flowers, litchi is the first of all fruits, but cabbage is not considered the king of vegetables. Why?" As a result, the reputation of "king of vegetables" spread like wildfire. In the winter in northern my country, Chinese cabbage is indispensable on the table, so there is a saying that "winter cabbage is as beautiful as bamboo shoots". Chinese cabbage belongs to the genus Brassica juncea and is the wild ancestor of turnip and rapeseed.

Nutritional Value

Chinese cabbage has a high water content (about 95%) and is low in calories, making it an excellent food for those who are losing weight.

A cup of cooked Chinese cabbage juice can provide almost as much calcium as a cup of milk. Since some Chinese people rarely eat dairy products, they can get a lot of calcium by eating enough Chinese cabbage. Soybeans are also a good source of calcium, but the calcium to phosphorus ratio in beans is very low, which affects calcium absorption, while the calcium to phosphorus ratio of Chinese cabbage is higher. Therefore, these two types of food complement each other.

Chinese cabbage is a moderate source of iron, a good source of potassium, and an excellent source of vitamin A.

Impact on disease and health

Scientists at the Hormone Research Institute in New York, USA, found that the reason why the incidence of breast cancer in Chinese and Japanese women is much lower than that in Western women is that they often eat Chinese cabbage. There is a compound in Chinese cabbage that can help break down estrogen associated with breast cancer, and its content accounts for about 1% of the weight of Chinese cabbage.

The air is particularly dry in autumn and winter, and the cold wind is extremely harmful to human skin. Cabbage is rich in vitamins. Eating more cabbage can have a good effect on skin care and beauty.

The cellulose in Chinese cabbage can not only moisturize the intestines and promote detoxification, but also promote the body's absorption of animal protein.

If the aluminum in the human body exceeds the standard, it will cause the aging of brain neurons, interfere with the function of higher nerves, lead to abnormal speech and behavior, intellectual decline, Alzheimer's disease, and may also cause bone diseases. Chinese cabbage contains silicon, which is beneficial to the human body. Silicon can quickly convert aluminum into aluminum silicate and excrete it from the body. It can be seen that Chinese cabbage is the nemesis of aluminum. In addition, silicon also plays a big role in the growth of bones and connective tissues (tendons, ligaments, cartilage). At the same time, silicon also has the function of softening blood vessels and preventing human aging.

Traditional Chinese medicine believes that Chinese cabbage is slightly cold and sweet in taste, and has the effects of nourishing the stomach and producing body fluid, relieving restlessness and thirst, promoting diuresis and relieving constipation, resolving phlegm and relieving cough, and clearing away heat and detoxifying.

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