Green vegetables in China is one of the most common vegetables, we all know that the nutritional value of green vegetables is very high, so that we often eat green vegetables, so you know what the nutritional value of green vegetables in the end? Here is what I bring you the health benefits and nutritional value of green vegetables , welcome to read.

Introduction to bok choy

Bok choy, also known as Chinese cabbage, ordinary cabbage, native to China, south of the Yangtze River is the main producing areas, is the most popular, consumption of one of the largest 'vegetables. Green vegetables have a long history of cultivation, as early as the Later Han Dynasty, there are documentary records, then known as "fresh vegetables".

Green vegetables like cool, but also more resistant to low and high temperatures, almost all year round can be planted, listed. But if you look at the palatability, safety and nutrition, January, February and March are the best seasons for consumption of green vegetables.

Winter brussels sprouts after low-temperature exercise, carbohydrates into sugar, increased oil content, soluble proteins, unsaturated fatty acids, phospholipids content increases, for consumers, more nutritious, eat soft and tasty, fragrant and fresh, with a sweet flavor.

Nutritional value of bok choy

Types of bok choy

Bok choy according to the color of its petiole has a white stalk and green stalks of two kinds of vegetables. White stalks, green leaves, white petioles, upright, crisp texture, bitter taste small and slightly sweet. Green pedicel, leaf green, petiole light green, flat and slightly concave, fat and upright, plant short, leaf blade fat. Crisp texture, slightly bitter flavor.

The types of greens that we often eat are: lettuce, oatmeal, cabbage, emperor's lettuce, white amaranth, purple amaranth, choy sum, milky white cabbage, cabbage, spring cabbage, snow red, spinach, baby vegetables, cilantro, cauliflower, lettuce, beans seedlings and so on.

Nutritional value of bok choy

Nutritional composition per 100g of bok choy: 94.5g of water, 1.3g of protein 0.3g of fat, 2.3g of carbohydrates, 0.6g of crude fiber, 10g of ash, 1.49mg of carotenoids, vitamin B10.03mg, vitamin B20.08 mg, niacin 0.6 mg, vitamin C 40 mg, calcium 56 mg, phosphorus 32 mg, iron 1.2 mg, potassium 346 mg, sodium 66 mg, magnesium 23.4 mg, chlorine 120 mg.

Green vegetables contain a variety of nutrients, rich in vitamin C. Green vegetable seed oil content of 35 ~ 50%, its rapeseed oil is rich in fatty acids and a variety of vitamins, high nutritional value, not only is a good edible vegetable oil, but also has a wide range of uses in industry.

Medicinal efficacy of bok choy

1, reduce blood lipids

Bok choy is a low-fat vegetable, and contains dietary fiber, can be combined with bile salts and food cholesterol and triglycerides, thereby reducing the absorption of lipids, so can be used to lower blood lipids. Chinese medicine believes that green vegetables are cold in nature, easy to hurt the spleen and stomach, a little cold must be warm to moderate the cold nature. It can activate blood circulation and eliminate blood stasis, dissipate the effect of blood swelling, can be used for pregnant women postpartum bruising abdominal pain and the treatment of boils, dengteng.

2, detoxification and swelling

The plant hormones contained in the green vegetables can increase the formation of enzymes, carcinogenic substances into the body have adsorption and exclusion, so there is a cancer prevention function. In addition, it also has the ability to promote blood circulation, enhance the detoxification mechanism of the liver, and has a therapeutic effect on skin sores and canker sores.

3, wide bowel laxative

The green cabbage contains a large amount of plant cellulose, can promote intestinal peristalsis, increase the volume of feces, shorten the feces in the intestinal lumen of the residence time, so as to treat a variety of constipation, prevention of intestinal tumors. The main treatment of swimmer's wind dengue, boils on hands and feet, breast carbuncle, habitual constipation, calcium deficiency in the elderly and other diseases.

4, beauty care

Green vegetables contain vitamin C, carotene is the human mucous membranes and epithelial tissues to maintain the growth of important nutrients, often eat with the role of beauty.

The amount of calcium contained in green leafy vegetables is the highest, an adult day to eat 500g of green vegetables, containing calcium, iron, vitamins A and C can meet the physiological needs, in addition to green vegetables also help to enhance the body's immune system.

The nutritional value of bok choy

Eating bok choy notes

1, bok choy more ways to eat, can be stir-fried, burned, choked, grilled, bok choy heart can be made of ingredients, such as "mushrooms bok choy", "grilled bok choy heart", "sea bok choy heart", "bok choy heart", "bok choy heart", "bok choy heart", "bok choy heart", "sea bok choy heart". ", "seaweed" and so on.

2, eat green vegetables to do now cut, and with a strong fire stir fry, so that can maintain the fresh crisp, but also so that its nutrients are not destroyed.

3, eat the leftover cooked green vegetables overnight, do not eat again, so as not to cause nitrite deposition, easy to cause cancer.