The efficacy of Chinese cabbage porridge

How much do you know about the effects of Chinese cabbage porridge? Let me give you a detailed introduction.

Chinese cabbage porridge

Although Chinese cabbage is available all year round, it tastes more tender and crisp after the beginning of autumn. According to Professor Chen Ruifang, director of the Health Care Department of the First Affiliated Hospital of Guangzhou University of Chinese Medicine, Chinese cabbage is slightly cold in nature. Regular consumption has the effects of relieving restlessness and thirst, promoting diuresis and defecation, and clearing away heat and detoxifying. Its edible value is particularly obvious in hot and dry seasons. Modern nutritional research has found that Chinese cabbage is rich in crude fiber, vitamin C and carotene. It can not only stimulate gastrointestinal motility, moisturize the intestines and aid digestion, but also has a certain effect on skin care and beauty. Chinese cabbage originated in southern China. It was domesticated through long-term selection and cultivation of cabbage that is easy to bolt, and has formed different types and varieties. It is mainly distributed in Guangdong, Guangxi, Taiwan, Hong Kong, Macau and other places. It was successfully introduced to Japan in the late 20th century.

Chinese cabbage is a specialty vegetable of Guangdong Province, China. It is tender, delicious, and can be grown year-round. Therefore, it is a common vegetable in Guangdong, Guangxi, and other places. It is exported to Hong Kong, Macau, and other places year-round, becoming a major export vegetable. A small amount is also exported to Europe and the United States, where it is regarded as a precious vegetable.

Chinese cabbage is cultivated in small quantities in Beijing, Shanghai, Hangzhou, Chengdu, Jinan and other places. There is no habit of eating it in large quantities in various places, and it is still listed as a rare vegetable.

The effect of Chinese cabbage porridge

The quality of Chinese cabbage is tender, delicious and nutritious. Each kilogram of edible part contains 13-16 grams of protein, 1-3 grams of fat, 22-42 grams of carbohydrates, 410-1350 milligrams of calcium, 270 milligrams of phosphorus, 13 milligrams of iron, 1-13.6 milligrams of carotene, 0.3-1 milligram of riboflavin, 3-8 milligrams of niacin and 790 milligrams of vitamin C.

Choy sum can be stir-fried, cooked into soup, or processed for export. It is mainly exported to Hong Kong, Macao, Europe, and the United States.