The processed cabbage is a "yellow heart" dried vegetable. After stewing, it tastes good, and it is an economic crop with considerable benefits. Harbin Longbao Vegetable Cooperative has been organically combining the production, processing and sales of vegetables. After visiting South Korea to explore business opportunities, they conducted a small-scale trial planting of Huang Xin cabbage in 2006, and the results were gratifying.

This year, the cooperative that tasted the sweetness first won orders from kimchi factories in South Korea and South China, and then signed vegetable planting contracts with farmers who joined the cooperative. "Order agriculture" relieved the worries of farmers.

In August, the cooperative will classify and sell the purchased yellow-heart cabbage: the tender leaves and Chinese cabbage will be transported to China South Kimchi Factory for processing into Korean kimchi; The "old gang" that farmers usually abandon will be dehydrated and dried into "yellow heart" dried vegetables and sent to South Korea.

Extended data:

The value of Chinese cabbage:

Chinese cabbage is rich in nutrition. Besides sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine and nicotinic acid, it also contains rich vitamins. The contents of vitamin C and riboflavin are 5 times and 4 times higher than those of apples and pears, respectively. Trace element zinc is higher than meat and contains molybdenum which can inhibit the absorption of ammonium nitrite.

Among them, vitamin C can increase the body's resistance to infection, and is used to prevent and treat scurvy, gingival bleeding and various acute and chronic infectious diseases. The cellulose contained in Chinese cabbage can enhance gastrointestinal peristalsis, reduce the retention time of feces in the body, help digestion and excretion, thus reducing the burden on liver and kidney and preventing the occurrence of various stomach diseases.

Baidu encyclopedia-yellow cabbage