List of articles: 1. What are the nutritional components of Chinese cabbage? 2. Is Chinese cabbage hot or cold? 3, urgent! Urgent! Urgent! Ask for some vegetable introductions! What nutrition does Chinese cabbage have?
Chinese cabbage is mild and sweet, and contains nutrients such as protein, fat, crude fiber, sugar, iron, calcium, phosphorus, thiamine, nicotinic acid, carotene and vitamins.
Has the effects of relieving vexation, quenching thirst, promoting diuresis, relaxing bowels, clearing away heat and toxic materials, promoting fluid production and nourishing stomach.
It contains a lot of crude fiber, which can promote the peristalsis of the intestine, promote the absorption of nutrients, accelerate the discharge of waste residue in the intestine, and help prevent constipation; Contains protein, fat and other nutrients, which can stimulate appetite and strengthen the spleen, and can improve human immunity if eaten regularly; Rich in vitamin C, it can prevent and treat scurvy, and has beauty effects such as freckle. At the same time, Chinese cabbage can also increase the elasticity of blood vessel wall, reduce cholesterol and prevent cardiovascular diseases.
Is Chinese cabbage hot or cold? Chinese cabbage is a cool vegetable, which is relatively cold.
Chinese cabbage is a very common family vegetable, which is slightly sweet and nutritious, especially in winter, and it is one of the essential vegetables for every household.
efficacy
Chinese cabbage, which originated in northern China, is a leafy vegetable of Brassica in Cruciferae. It usually refers to Chinese cabbage, including Chinese cabbage and cabbage, and is a cultivated variety of Chinese cabbage, namely cabbage or cabbage.
Chinese cabbage contains a variety of nutrients, which has the effects of beautifying skin, promoting salivation, nourishing stomach, reducing fat and losing weight.
1, skin care and beauty Chinese cabbage is rich in water and vitamins. Eating Chinese cabbage regularly can not only replenish the water lost by the body, but also prevent skin pigmentation and play a role in skin care and beauty.
2, Shengjin Yangwei cabbage has the effect of nourishing the stomach, promoting fluid production, clearing away heat and removing troubles. Mashing Chinese cabbage to get juice and decocting it with lily and Ophiopogon japonicus have a good effect on dull stomachache caused by insufficient stomach yin.
3. Chinese cabbage is a low-fat and low-calorie food with high water content and rich dietary fiber content. Regular consumption can accelerate metabolism, prevent constipation and subcutaneous fat accumulation, and it is an economical and practical diet food.
4, clearing heat and detoxifying cabbage is cold and sweet, suitable for patients with thirst, hot cough, wind-heat cold and so on.
5. Prevention of scurvy Chinese cabbage is rich in nutrients, and the content of vitamin C is 4-5 times that of apples and pears. Regular consumption of Chinese cabbage can prevent various diseases caused by vitamin C deficiency, such as scurvy and gingival bleeding.
6, Runchang laxative cabbage water content is about 95%, but also rich in dietary fiber, eating cabbage can stimulate gastrointestinal peristalsis, help digestion, promote the excretion of waste in the intestines, and help prevent constipation.
Not suitable for eating together
1. Cabbage+rabbit meat: It may cause diarrhea. Rabbit meat is cold and sweet, cooling blood and relieving fever. Cabbage is also a cool food. If eaten in large quantities, it may cause diarrhea and vomiting.
2, cabbage+mangosteen: may cause physical discomfort Mangosteen has a cooling and antipyretic effect, so avoid eating with cold foods such as cabbage, if you eat with it, it may cause physical discomfort.
3. Cabbage+Monopterus albus: May cause poisoning. Monopterus albus is sweet in taste, warm in nature, nourishing the middle energizer and benefiting the blood, and cabbage is slightly cold, which has the effect of clearing away heat and relieving annoyance. These two attributes are similar. If a large amount of food is eaten together, it may cause food poisoning.
Suitability and taboo
Suitable: the cabbage eaten by patients with lung heat cough, constipation and scurvy is cold and sweet. Rich in water and vitamins, it has the functions of nourishing the stomach, promoting fluid production, clearing away heat and relieving restlessness, and preventing constipation. Its rich vitamin C content can prevent various diseases caused by vitamin C deficiency, such as scurvy and gingival bleeding.
Therefore, cabbage is especially suitable for patients with lung heat cough, constipation and scurvy.
Taboo: those with stomach cold, abdominal pain, diarrhea and cold dysentery are wind-cold colds, and those with stomach cold, abdominal pain, diarrhea and cold dysentery should not eat more.
Urgent! Urgent! Urgent! Ask for some vegetable introductions! Chinese cabbage, also known as "heading cabbage", "bean sprouts" or "Woxin cabbage", is a native vegetable in China, which is widely cultivated all over the country, with North China as the main producing area.
Chinese cabbage plays an important role in vegetable production and consumption in China because of its tender and crisp quality, milky juice, easy planting and storage resistance. It is a delicious vegetable on people's table in autumn and winter.
In the north, Chinese cabbage is called "home cooking" and "semi-annual dish" and has been introduced to all parts of the world.
In Japan, Chinese cabbage is called "Tang cuisine" and "Shandong cuisine"; In Europe and America, some people call Chinese cabbage "China cabbage".
Chinese cabbage originated in China, but unlike leek, ginger, garlic and other vegetables, it can be found in classical literature for a long time, and unlike some vegetables originating in China, there are still primitive wild species in mountains and rivers.
Looking through ancient books, there were no ancient books about Chinese cabbage before Yuan Dynasty.
According to textual research, Chinese cabbage has a short history, which has experienced the Ming and Qing Dynasties since the Yuan Dynasty. Up to now, it's about seven or eight hundred years. Agronomists have conducted in-depth research on Chinese cabbage and come to the conclusion that it evolved from natural hybridization between Chinese cabbage in the south and turnips in the north.
Therefore, to explore the origin of Chinese cabbage, we must start with the origin of Chinese cabbage and radish.
Chinese cabbage, also known as green vegetables, rape and ordinary cabbage, was called "fermented grains" in ancient times.
Originated in southern China.
The earliest historical records began in the Western Jin Dynasty. Turnip, also known as turnip, is a kind of root mustard, commonly known as "spicy pimple", which is native to China and mainly produced in northwest and north China.
Turnip has a long history of cultivation in China, which was recorded in the Book of Songs in the pre-Qin period and also recorded in Fan Shengzhi's vegetable monograph in the Western Han Dynasty.
It was widely cultivated in the Eastern Han Dynasty. During the reign of Emperor Huan, there was a record that "floods caused disasters, and crops were not harvested, so that all the injured counties and countries planted vines to satisfy their hunger".
Regarding the regional characteristics and evolution of Chinese cabbage and radish, the Southern Vegetation written by Han Ji in the Western Jin Dynasty wrote in the section of "Radish Attached": "There is nothing in the south of Radish Ridge, and occasionally mustard is cultivated by officials and scholars, which is also called orange planting in Hebei.
There is a cave in Qujiang called Qindong.
According to Xiao Zixian's Book of Southern Qi in the Southern Dynasties, the cultivation of Chinese cabbage in the south is called "fermented grains".
Tang Sugong's "Tang Materia Medica" contains: "Broccoli and fermented grains have different origins.
In the Song Dynasty, Lu Dian wrote Ya Ya, saying, "Shepherd's purse is planted in the north. In the first half of the year, it is radish, but it will be extinct in two years.
Radish is also grown in the south.
In the Southern Song Dynasty, Chen Fu also recorded in Chen Fu's Agricultural Book: "In July, radish and vegetables were planted.
"Green vegetables refer to Chinese cabbage.
As can be seen from the above historical data, the origins of Chinese cabbage and radish are different, and there are some character variations during the introduction from north to south. However, due to the underdeveloped technology at that time, people can't know what caused the variation of Chinese cabbage and radish.
Chinese cabbage didn't appear until the Yuan Dynasty.
Hu Sihui directly referred to the so-called "fermented grains" as Chinese cabbage for the first time in Eating, and drew it carefully. Judging from the shape of Chinese cabbage described by him, it is no longer a Chinese cabbage born on the ground, but all the leaves outside are gathered, and its embrace state has evolved into a Chinese cabbage with balls.
However, it cannot be separated and ignored that the long history from Jin to Yuan is an important stage in the evolution of Chinese cabbage, from internal cause to external cause, from quantitative change to qualitative change, and from accidental to inevitable mutation.
At the same time, the war and turmoil in this period, people's migration, cultural exchanges between North and South, and interactive planting of crops all promoted the evolution of Chinese cabbage.
After the Yuan Dynasty, there were more and more ancient books describing Chinese cabbage. In the Ming Dynasty, Wang Shimao introduced the definition and origin of Chinese cabbage in the section of Fruit and Vegetable Sparse, and recommended "Yan Dihuang Cliff Vegetable" as a famous variety.
Qing Hongshu and others praised Chinese cabbage as "crisp and beautiful without me" and pointed out that soybean sprouts are another kind of Chinese cabbage and must not be confused with Chinese cabbage.
Ding Yi once made a clear exposition of Chinese cabbage in Introduction to Farmland, which he called "Woxin Chinese Cabbage".
He introduced the cultivation experience of planting light snow in early autumn in Shandong province, and also introduced the method of binding the outer leaves with straw rope to protect the bulbous leaves after the first frost.
Modern agricultural science and technology have proved that Chinese cabbage and radish belong to different subspecies of Brassica, and cruciferous vegetables are the easiest to cross naturally. In particular, Chinese cabbage and turnip have the same basic genome, and the fertilization rate of natural hybridization between them is 100%, and their parents and offspring can grow and reproduce normally. And the biological characteristics of Chinese cabbage are between Chinese cabbage and radish.
The results of artificial hybridization between these two vegetables by vegetable experts also prove that Chinese cabbage is the product of hybridization between Chinese cabbage and radish.
Agronomists' further inferences are as follows: First, because Chinese cabbage and turnip were introduced into each other from north to south, the two vegetables bloomed at the same time, and their genetic relationship was extremely close. Under the condition of natural pollination, it is entirely possible to produce hybrid offspring by natural hybridization.
Secondly, this hybrid offspring is a semi-cold-tolerant vegetable, which requires a cool and humid climate, an appropriate temperature difference between day and night, no freezing injury, and sunshine and rainfall meet the external environmental conditions of Pilin.
The autumn climate, temperature and weak alkaline soil characteristics in North China meet these requirements. After nearly a thousand years of evolution and cultivation, Chinese cabbage finally appeared.
What needs to be explained here is that the author thinks that it is wrong to call Chinese cabbage "shepherd's purse" or "shepherd's purse" today, and it should be clarified and corrected.
To sum up, the advanced variety of Chinese cabbage we are eating now-Chinese cabbage, is the result of countless times of evolution and hard cultivation in the long-term labor practice of people of all dynasties.
Contemporary Chinese cabbage has formed a huge family, which is colorful.
Its strain has developed to 4 varieties of bulbous varieties and 3 ecotype 1000 varieties.
Chinese cabbage is more adaptable and has become a "national dish" planted all over the country.
What is more exciting is that with the rapid development of agricultural science and technology, anti-season heat-resistant Chinese cabbage and colored Chinese cabbage have also come out one after another.
Chinese cabbage is generally strong, cheap and nutritious, which makes people eat it for a long time.
Once it came out, it was loved by people.
In Yuan Dynasty, Hu Sihui wrote: "Cabbage is sweet, warm and non-toxic.
The Lord dredges the stomach, removes troubles in the chest, and relieves alcoholism.
"In the Ming Dynasty, Wang Shimao was very appreciative of Chinese cabbage and thought it was delicious in vegetables.
In Wu Shuo in the Qing Dynasty, Chinese cabbage from the north spread like wildfire when it was transported to the south.
Wang Shixiong recorded the benefits of eating Chinese cabbage with great interest in Diet Spectrum, saying: "Gan Ping nourishes the stomach, which is suitable for both meat and vegetables, and the taste is better than delicacies.
"Ke Shao, a historian of the Qing Dynasty, wrote the poem" Planting Cabbage in Jiaozhou ":"The green leaves are full of white jade fat, and the winter snow and ice are sweet.
The "gum vegetable" praised by Lu Xun in Mr. Fujino is a famous product in Qingdao, Shandong Province. At that time, the "gum vegetables" were rare and expensive, and they were tied to the roots by businessmen with red ropes and transported to the south for sale.
Qi Baishi, a master of modern Chinese painting, loves Chinese cabbage very much. He wrote an inscription in Pepper Cabbage: "Peony is the king of flowers, litchi is the first fruit, and cabbage is the king of vegetables. Why not? " Since then, Chinese cabbage has been known as the "king of vegetables" and has been widely recognized.
The common people have a stronger cabbage complex. A common folk proverb says: "Fish makes a fire, meat produces phlegm, and cabbage and tofu keep it safe."
"The Japanese commented on Chinese cabbage:" Its quality is excellent, its taste is sweet, and its quality is extremely soft and crisp, which is the highest among all dishes.
"
According to modern nutrition, each hundred grams of Chinese cabbage contains protein 1.7g, fat 0.2g, carbohydrate 3. 1g, dietary fiber 0.6g, provitamin A 250g, vitamin A42g, vitamin PP 0.8mg, vitamin C 47mg, vitamin E 0.92mg, thiamine 0.06mg and riboflavin 0.07mg..
In particular, we need to remind everyone that selenium and molybdenum rich in Chinese cabbage are essential trace elements for human body. Selenium can supplement vitamin E, and has the functions of preventing myocardial infarction and hypertension and enhancing human immunity. Molybdenum is an important component of enzyme, which can also assist the metabolism of sugar and fat, and has a strong anti-cancer effect, which can directly or indirectly kill cancer cells.
The content of oxalic acid in Chinese cabbage is very small, which has hardly been reported.
Therefore, nutrition experts list Chinese cabbage as one of the first choice vegetables for health care and cancer prevention.
rapeseed
This family belongs to the tender stems and leaves of Cruciferae rape.
Alias Brassica, cold dish, lake dish, bitter vegetable and moss mustard.
Cold and sweet in nature; Liver, spleen and lung meridians of human body.
Efficacy is mainly used for promoting blood circulation, removing blood stasis, detoxicating, relieving swelling, relaxing bowels and strengthening body.
Indications: erysipelas, boils on hands and feet, mammary abscess, habitual constipation, calcium deficiency in the elderly, etc.
Every100g edible part contains 93g of water, 2.6g of protein, 0.4g of fat, 2.0g of carbohydrate, 0.5g of vitamin, 0.40mg of calcium140mg, 30mg of phosphorus, 0.4mg of iron1.4mg of vitamin a3.15mg of vitamin.
food therapy
1. Rapeseed is a low-fat vegetable, which contains dietary fiber. It can be combined with cholate, cholesterol and triglyceride in food and excreted from feces, thus reducing the absorption of lipids, so it can be used to reduce blood lipids.
Chinese medicine believes that rape can promote blood circulation and remove blood stasis, and is used to treat furuncle and erysipelas.
2. Phytohormones contained in detoxicating and detumescence rape can increase the formation of enzymes, and have adsorption and rejection effects on carcinogens entering the human body, so it has cancer prevention function.
In addition, rape can also enhance the detoxification mechanism of liver, which is harmful to skin sores.
Carbuncle of breast has therapeutic effect.
3. Rapeseed for moistening intestine and relaxing bowels contains a lot of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces and shorten the residence time of feces in intestinal cavity, thus treating various constipation and preventing intestinal tumors.
4. Keeping fit Rapeseed contains a lot of carotene and vitamin C, which helps to enhance human immunity.
The calcium content of rape is the highest among green leafy vegetables. An adult eats 500 grams of rape a day, which contains calcium and iron.
Vitamins a and c can meet physiological needs.
Carrot (Daucuscarota), also known as carrot or Ganxun, is a biennial herb of the genus Carrot in Umbelliferae.
Eat fleshy roots as vegetables.
Originated in southwest Asia, Afghanistan is the earliest evolutionary center with a cultivation history of more than 2000 years.
/kloc-was introduced into the European continent from Iran in the 0/0 century, and was seen in Britain in the 0/5 century, and developed into a European ecotype.
/kloc-was introduced to the United States in the 6th century.
In about13rd century, carrots were introduced into China from Iran and developed into China ecotype.
/kloc-It was introduced to Japan from China in the 6th century.
Carrots are trifoliate leaves clustered on short stems.
Each top has a compound umbel.
cross-pollination
Double hanging fruit, fleshy roots have different shapes such as long tube, short tube, long cone and short cone, and have different colors such as yellow, orange, orange red and purple.
Carrots are semi-hardy and like cold climate.
It is a long-day plant.
The fleshy roots developed well at 18 ~ 20℃.
China sows more in summer and autumn.
Carrots are rich in nutrition.
It has the effects of treating night blindness, protecting respiratory tract and promoting children's growth.
In addition, it also contains more minerals such as calcium, phosphorus and iron.
Raw food or cooked food can be used.
It can also be pickled, pickled, dried or used as feed.
It is cultivated all over China.
Excavate in winter, remove the stems and leaves, wash them for fresh use, or air dry them.
potato
Potato; potato
Solanaceae Solanum belongs to panicum miliaceum.
Also known as potato, potato, yam egg and sweet potato (commonly known in Hong Kong and Guangzhou).
Tubers are edible and are important food and vegetable crops.
Some scholars believe that there are seven cultivated species of potato * * *, which are mainly distributed in temperate and subtropical areas in the Andes of South America and its nearby coastal areas.
The most important potato variety is tetraploid.
Tetraploid potatoes are cultivated all over the world. At first, 1570 was introduced from Colombia in South America to Spain in Europe, and it became a long sunshine type through artificial selection. Later, it spread to Asia, North America, South Africa and Australia.
Potato has high yield, rich nutrition and strong adaptability to the environment. Now it has spread all over the world and can be cultivated in tropical and subtropical regions even in winter or cool season.
The main potato producers in the world are the former Soviet Union, Poland, China and the United States.
The main potato producing areas in China are southwest mountainous area, northwest, Inner Mongolia and northeast.
Among them, the southwest mountainous area has the largest planting area, accounting for about 1/3 of the national total area.
Tengzhou, Shandong Province is known as the "granary in southern Shandong", with 323 varieties of crops and 0/45 varieties of livestock.
It is listed as a commodity grain base and high-quality vegetable base in Shandong Province, the largest vegetable distribution center and "Green Goat Base" in China, and the "Potato Town of China" named by the Ministry of Agriculture of China, while Heilongjiang Province is the largest potato planting base in China.
Commonly cultivated potatoes are propagated and grown by tubers, and their shapes vary from variety to variety.
The plant height is about 50 ~ 80 cm.
The stem is divided into two parts: aboveground stem and underground stem.
Tubers are round, ovoid or rectangular.
The color of potato skin is white, yellow, pink, red or purple; Potato meat is white, light yellow or yellow.
Plants grown from seeds form slender main roots and branched lateral roots; Tuber-propagated plants have no main roots, but only fibrous roots.
Primary leaves are simple and intact.
With the growth of the plant, pinnate compound leaves gradually formed.
Cymes are terminal, with white, light blue, purple and red.
Berries.
Due to different geographical and climatic conditions, potato cultivation techniques are different around the world.
Tubers are mainly used for asexual reproduction.
In order to avoid virus (spindle tuber, X and S mosaic virus) infection and knife ring rot, healthy seed potatoes with a diameter of 3 ~ 3.5 cm should be selected for whole potato sowing.
Potato is most susceptible to diseases, including late blight, scab and early blight.
Bacterial diseases include ring rot and bacterial wilt.
Viral diseases include mosaic, leaf curl, viroid and mycoplasma.
Pests include tuber moths, nematodes, cutworms and grubs.
Most cultivated varieties are selected through cross breeding.
In view of the shortage of common cultivated potato varieties, in recent years, special attention has been paid to the comprehensive genome of potato-related cultivars, including common cultivars and diploid cultivars, in order to facilitate the breeding of new varieties with high yield, high resistance, high starch and high protein content.
The main breeding approaches are as follows: ① The diploid hybrids producing 2n gametes are crossed with common cultivated species.
(2) The new cultivated varieties are crossed with the common cultivated varieties.
Potatoes have high nutritional value and medicinal value. Generally, fresh potatoes contain starch 9-20%, protein 1.5-2.3%, fat 0.1-1%and crude fiber 0.6-0.8%.
The nutritional components in 100g potato are: heat 66 ~ 1 13j, calcium1~ 60mg, phosphorus 15 ~ 68mg, iron 0.4~4.8mg and thiamine.
In addition, potato tubers also contain carotene and ascorbic acid that cereals do not have.
From the nutritional point of view, it has more advantages than rice and flour, and can supply a lot of heat energy to the human body, so it can be called "perfect food".
People only rely on potatoes and whole milk to maintain their lives and health.
Because the nutritional components of potatoes are very comprehensive and the nutritional structure is reasonable, but the contents of protein, calcium and vitamin A are slightly lower; And this is just a supplement to whole milk.
Potato tuber is rich in water, low in fat and low in calories per unit volume. It contains 10 times of vitamin C, 4 times of B vitamins and several to several times of various minerals, which makes you feel full after eating.
Potatoes Fresh potatoes can be used as food or vegetables.
However, fresh potato tubers are bulky and have high water content, so it is difficult to transport and store them for a long time.
For this reason, countries all over the world attach great importance to the production of potato processed foods, such as French frozen fried chips, fried potato chips, instant whole flour, starch and various cakes and egg rolls, reaching more than 100.
Fresh potato stems and leaves can be used as feed through silage, but it contains solanine, which should be prevented from causing livestock poisoning.
In some areas of China, potato stems and leaves are used as green manure, and their fertilizer efficiency is similar to that of Chinese milk vetch.
This is the end of the introduction of the efficacy and function of Mazai and Horseshoe. I wonder if you have found the information you need? If you want to know more about this, remember to collect this website.