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The Origin, Nutrition and Food Value of Chinese Cabbage
The Origin, Nutrition and Food Value of Chinese Cabbage< /p>
Wen/Shao Yujian Gao Zhengang
Cabbage, also known as "ball cabbage", "yellow sprouts" or "heart cabbage" and so on, is China's native and specialty Vegetables, commonly cultivated throughout the country, with North China as the main producing areas. Cabbage with its tender and crisp, white juice like milk quality, easy to grow, storage characteristics, in China's vegetable production and consumption occupies an important position, is the people of the fall and winter seasons on the table of delicious vegetables. In the north, cabbage is known as the "family vegetable", "half a year vegetable", has been introduced around the world. In Japan, cabbage is called "Tang Dynasty vegetable", "Shandong vegetable"; in Europe and the United States, some people call cabbage "Chinese kale".
While the Chinese cabbage originated in China, but it is not like leeks, ginger, garlic and other vegetables, in the classical literature can be found on the long and true records, but also not like some of the vegetables native to China, in the mountains and rivers in the wild there are still primitive wild species can be found. Throughout the ancient books, before the Yuan Dynasty and no records of Chinese cabbage. According to the evidence, the history of China's cabbage is relatively short, since the Yuan Dynasty after the Ming and Qing dynasties, so far about seven or eight hundred years, agronomists on the cabbage in-depth study concluded that it is a small cabbage from the south and the northern turnip natural hybridization and evolution. Therefore, to explore the origins of the Chinese cabbage, you must start from the source of cabbage and turnip.
Cabbage, also known as bok choy, rape, common cabbage, etc., in ancient times called "woad". Native to southern China. The earliest historical records from the Western Jin Dynasty; turnip, also known as turnip, is a kind of root mustard, commonly known as "spicy pimples", native to China, to the northwest, north China as the main producing areas. Turnip in China's cultivation for a long time, in the pre-Qin literature "Poetry" has been recorded, known as "turnip", the Western Han Dynasty, "Fan Sheng Zhi book" of vegetables in the special chapter also has "turnip" included. In the Eastern Han Dynasty, turnips were widely cultivated, and Emperor Huandi wrote, "When the water was flooded and the grains did not grow, the counties that were hurt were all planted with turnips to satisfy the hunger".
On the regional characteristics and evolution of cabbage and turnip the two vegetables, the Western Jin Dynasty JIHAN by the "Southern Herb and Tree" in the "turnip with woad" section is written: "turnip Ling Peak south of the highest, and occasionally, the scholar because of the official with the seed, on their planting, out of the ground is changed into mustard, but also the orange planted north of the river for Hovenia. Orange species north of the river for the meaning of Hovenia also. To Qujiang Fang have woad, they called the Qin woad." Xiao Zixian's "Book of Southern Qi" in the Southern Dynasties: the southern part of the small cabbage cultivation, known as "woad". Tang Su Gong's "Tang Materia Medica" contains: "Cranberry and woad, different places of origin." Song dynasty Lu Dian book "Pi Ya" book said: "woad northern species, the first half of the year for the turnip, two years woad species are extinct. Turnips south of the plant is also." Chen Shixi in the Southern Song Dynasty in the "Chen Shixi agricultural book" also recorded: "July planting radish, green vegetables." Cabbage means cabbage.
From the above historical data can be seen, cabbage and turnip origin is different, and in the north and south of the introduction of the process of trait variation occurs, but in view of the science and technology is not yet developed, so people have no way of knowing cabbage and turnip variation is caused by what factors. History to the Yuan Dynasty, before the appearance of cabbage. Kushi Hui in the "meal is about to drink" on the first so-called "woad" directly called cabbage, and fine drawing into the picture, from his depiction of the form of cabbage, is no longer collapsed on the ground born of the small cabbage, but the outer leaves upward close up, and its embracing state has evolved into a ball of the type of cabbage. But can not be cut off and disregarded is, from Jin to Yuan this long history, is the cabbage in the evolutionary process from internal to external factors, from quantitative to qualitative changes, from accidental to inevitably triggered an important stage of mutation. At the same time, this period of war and turmoil, people's migration, cultural exchanges between the north and south, the interactive planting of crops, the evolution of Chinese cabbage played a catalytic role. After the Yuan Dynasty, the description of the Chinese cabbage books more and more, the Ming Wang Shimao book "Guang Bai Chuan sea of learning" in the "fruit and vegetable sparse" section introduces the definition of Chinese cabbage and origin, and recommended "Yandi yellow sprouts" is the famous varieties. Qing Hongshu and other writers of the "teaching the time to pass the test" in the praise of Chinese cabbage "crisp and beautiful without dregs", but also pointed out that: yellow sprouts is a different kind of cabbage, should not be confused with small cabbage. Ding Yizeng in the "Nongpu Bianwan" on the cabbage made a clearer discussion, he called the cabbage "nest heart cabbage". He introduced the cultivation experience of Shandong Autumn planting small snow harvest, but also introduced after the frost can be bundled up the outer leaves to protect the ball leaf method. Modern agricultural science and technology to prove that cabbage and turnip are different subspecies of cruciferous Brassica, and cruciferous vegetables are most likely to be natural hybridization, especially cabbage and turnip of the closest relatives, the basic chromosome group is the same, the natural hybridization between each other fertile rate of one hundred percent of the parental progeny can also be the normal growth and reproduction, and, the biological characteristics of the Chinese cabbage and turnip between.
Vegetable experts on the two vegetables of artificial hybridization results, but also confirmed that the cabbage is a small cabbage and turnip hybrid products. Agronomists further reasoning is: First, because of the cabbage and turnip north and south of each other, the two vegetables and the same time flowering, and its relatives and extremely close, in the case of natural pollination, it is entirely possible that natural hybridization, hybrid offspring. Secondly, this hybrid offspring, is a half-hardy vegetables, it requires both cool and humid climate, suitable temperature difference between day and night, and do not suffer from frost, sunshine, rainfall, etc. are in line with the external environmental conditions of the ball. North China's fall climate, temperature and alkaline soil characteristics are in line with these requirements, but also after nearly a thousand years of evolution and cultivation, finally appeared in the balls of solid cabbage. In this need to affirm that the author thinks, today people call Chinese cabbage for "woad" or "woad" is a misnomer, should be clarified and corrected.
Summary, we now eat the advanced varieties of cabbage - ball cabbage, is through numerous evolution and generations of people in the long-term labor practice in the results of hard cultivation. Contemporary cabbage has formed a huge family, can be described as colorful, today is not the same as in the past. Its lineage has developed to four varieties and ball varieties of three ecotypes of more than a thousand varieties. Cabbage is more adaptable, become the motherland south of the country to plant the "national dish". What is more exciting is that, with the rapid changes in agricultural technology, anti-seasonal heat-resistant cabbage and colorful cabbage has also been introduced.
Cabbage is big and strong, inexpensive and nutritious, and it is not boring to eat for a long time. Once it was introduced, it was much loved by the people. Yuan Dynasty Kusui Hui in the "dietary preparation" wrote: "cabbage, taste sweet, warm, non-toxic. The Lord passes the intestines and stomach, removes annoyance in the chest, and removes the poison of alcohol." Ming Dynasty Wang Shimao was very appreciative of Chinese cabbage, considered to be the gods among vegetables. Wu Qirui of the Qing Dynasty said that after the northern cabbage was shipped to the south: "Competition for purchase, taste better than meat, spread." Wang Shixiong in the "with the rest of the house diet recipe" recorded the benefits of eating cabbage, said: "sweet and flat stomach, meat and vegetables are suitable, taste better than delicacies." The Qing historian Ke Shao Yvette wrote a poem entitled "Growing Cabbage in Jiaozhou", which reads, "The green leaves are full of white jade, and the winter ice and snow are also sweet and fragrant." Lu Xun in "Mr. Teng Ye" praised "Jiao Cai" that is the Shandong Qingdao's famous specialties, when the "Jiao Cai" is rare and expensive, shipped to the south by the merchants with a red rope tied to the root of the vegetable sales flaunt. Modern famous master of Chinese painting Qi Baishi love cabbage, in his "chili cabbage" in the picture is very for the cabbage, he was indignant inscription: "Peony for the king of flowers, lychee for the fruit of the first, no matter what the cabbage for the king of vegetables, why?" From then on, cabbage is the "king of vegetables," the reputation, widely praised and recognized. The common people's cabbage complex is even more intense, common folk proverb: "fish fire, meat phlegm, cabbage and tofu to keep safe." The Japanese evaluation of cabbage: "the nature of the excellent, its sweet flavor, the quality of the very soft and crisp, the dishes in the most good products also."
Modern nutritional science measured per 100 grams of cabbage containing 1.7 grams of protein, 0.2 grams of fat, 3.1 grams of carbohydrates, 0.6 grams of dietary fiber, vitamin A 250 micrograms of vitamin A, vitamin A42 micrograms of vitamin PP 0.8 milligrams of vitamin C47 milligrams of vitamin E0.92 milligrams of vitamin E, thiamine 0.06 milligrams of thiamine, riboflavin 0.07 milligrams, 69 milligrams of calcium, iron 0.5 milligrams of iron. mg, iron 0.5 mg, zinc 0.21 mg, phosphorus 30 mg, selenium 0.33 mg, molybdenum 0.08 mcg. In particular, we need to remind you that the cabbage is rich in selenium and molybdenum elements, is essential trace elements, selenium and vitamin E complement each other, there is the prevention of myocardial infarction, high blood pressure and enhance the body's immune system and other functions; molybdenum is an important element of the enzyme, but also to assist in the metabolism of sugars and fats, the two are extremely anticancer, can be directly or indirectly kill cancer cells. The oxalic acid content of Chinese cabbage is very small, almost no report. Therefore, nutritional experts listed cabbage as one of the first choice of health care and cancer prevention vegetables.
In terms of consumption, the Chinese cabbage has a wide range of dishes, does not stop the flavor, suitable for a variety of cooking methods, mixing chili pickle fried are suitable. It can be a separate dish, but also with a number of raw materials with; can be made into both elegant high-grade dishes, can be made into a thick pot of vegetables; both on the hall, but also down to the canteen; and is also a noodle filling and shabu-shabu hot pot one of the necessary raw materials. It can be said that the true flavor of water, carrying everything. But experts suggest that overnight or placed for a longer period of time cabbage dishes should not be eaten to prevent the nitrates in the cabbage into toxic nitrites.
In recent years, in the return to the real food wind led by chefs around the world to create cabbage as the protagonist of the brand dishes, innovative dishes, emerging from a number of highly favored by consumers cabbage dishes. Jiaozhou as the hometown of Chinese cabbage, in the catering industry is quite well-known in the Jiaonan City, Huanghai Restaurant Manager Gao Zhengang, to promote local specialties as their responsibility to the green and natural organic Chinese cabbage as the object of research and development, has developed a series of Chinese cabbage dishes, popular among consumers, pulling the hotel's operating efficiency, so that the hotel people and money, business is booming, and has become the flagship of the local food and beverage industry.
Selected a few of its cabbage dishes, aimed at exchanges with peers to learn.
Spring shrimp burned cabbage - 2004 "Qingdao seafood dishes"
Raw materials: sea-caught spring prawns 10, tender cabbage head 5, a little coriander stalks, salt, monosodium glutamate, soup, cooking wine, each appropriate amount.
Methods:
1, prawns to sandbags, sand tendons, shrimp gun, cut off the claws and wash; cabbage tear large pieces.
2, the net pot to stay in the bottom of the oil, head cooking pot, under the cabbage stir-fried soft spoon.
3, another spoon, the bottom of the oil is hot, add green onions, ginger fried flavor, fried shrimp brain, cooking wine, plus soup, cabbage and seasoning, with a slow fire until the soup is almost dry, put monosodium glutamate, dripping sesame oil, sprinkle parsley segments, put together the plate can be.
Features: white and red, bright and colorful, tonic kidney and aphrodisiac.
Crab roe and sea cucumber grilled gumbo - 2004 "Qingdao seafood dishes"
Raw materials: 50 grams of cooked crab roe, spontaneous large ginseng 10, selected tender "gumbo" 5, oil and oil, and the "white" is the best. "5", cabbage, abalone juice, soup, cooking wine, oyster sauce, refined salt, monosodium glutamate each appropriate amount.
Methods:
1, cabbage heart along the length of all the two petals, put the water frying pan slightly blanched, into the soup simmering system soft and flavorful, put on one side of the plate.
2, sea cucumber blanch, put on the soup burned through the flavor, put in the middle of the plate, cabbage heart blanch stir-fried, put in the plate garnish.
3, the net pot put the bottom oil, chopped green onion burst incense, cooking wine, plus soup, abalone juice, crab roe slightly burn thickening, pouring oil on the sea cucumber can be.
Features: crab roe is fragrant, sea cucumber is soft and sticky, cabbage is tender, nutritious and appetizing. grams, 100 grams of shrimp, 75 grams of young chives, pepper, pepper water, onion and ginger, salt, cooking wine, monosodium glutamate, sesame oil, fresh yeast, each appropriate amount.
Method:
1, flour with yeast, water and into the leavening, molasses.
2, cabbage, pork, shrimp and other accessories chopped and diced, add seasoning to taste.
3, the dough under the agent 10, rolled flat on the filling, made into chrysanthemum buns, steamed on the cage can be.
Features: white color, soft and warm, with a delicious filling.
Features: white color, soft and warm, delicious filling.