The nutritional value and efficacy of Meicai and the benefits of eating Meicai

Meicai is a common dish in southern China. It is also called Meigancai or salted dried vegetables. It is a dried product obtained by processing fresh vegetables. The famous Meicai Kourou is made from this dish. So what nutrients does this Meicai contain? Is its nutritional value high? Today I will give a detailed introduction to Meicai, so that everyone can understand the nutritional value of Meicai and its effects.

Nutritional value and efficacy of Meicai

1. The origin of Meicai

Meicai comes from different sources in different regions. In Zhejiang Province, China, it is mostly pickled with snow mustard greens, while in Guangdong Province, it is pickled with mustard greens. In other regions, it is also pickled with radish leaves or mustard greens. But relatively speaking, the pickled pickled pickled pickled mustard greens taste the best and have the highest nutritional value.

2. Nutritional value of preserved vegetables

The nutritional value of preserved vegetables is very high. It contains a variety of vitamins, amino acids, and minerals. These substances are essential components for human metabolism. People can quickly absorb and utilize them after eating preserved vegetables, which can play an important role in supplementing nutrition and promoting digestion.

3. Preserved vegetables can stimulate appetite and relieve gas

Meicai is a fermented vegetable that contains a variety of probiotics and trace elements. These substances can promote gastrointestinal motility, stimulate appetite and regulate qi after entering the human body. They have a good regulating effect on various adverse symptoms such as loss of appetite, indigestion, and abdominal distension.