Bok choy can also be referred to as green vegetables, the world planted bok choy to the most India, China, followed. For low-fat vegetables, and contains dietary fiber, but also contains a variety of nutrients, rich in vitamin C, can be used for pickles, can also be sun dried vegetables for mold. There are blood circulation and blood stasis, blood dispersal and swelling effect, can be used for pregnant women postpartum bruising abdominal pain and treatment of boils, dengtoxin.1. Reduce blood lipids bok choy is a low-fat vegetable and contains dietary fiber, can be combined with bile acid salts and cholesterol and triglycerides in food to reduce lipid absorption, so can be used to lower blood lipids.2. Wide bowel laxative bok choy contains a large amount of plant cellulose, can promote intestinal peristalsis, increase the volume of stool, shorten the stool in the intestinal lumen, and reduce the size of stool in the intestinal lumen, and reduce the size of stool in the intestine. Volume, shorten the feces in the intestinal cavity to stay time, so as to treat a variety of constipation, prevention of intestinal tumors.3. Detoxification and swelling of green vegetables contained in the plant hormones, can increase the formation of enzymes, carcinogens into the body have adsorption and exclusion of the role of carcinogenic substances, so there is anti-cancer function. In addition, it also has the function of promoting blood circulation, enhancing the detoxification mechanism of the liver, and has a therapeutic effect on skin sores and canker sores.4. Beauty and health care Vitamin C and carotene contained in bok choy are important nutrients for the maintenance of human mucous membranes and epithelial tissues, and have a cosmetic effect when eaten regularly. 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 to meet physiological needs, in addition to green vegetables also help to enhance the body's immune system.
Nutritional value
The signature nutrient content of bok choy and its nutritional value can be called the best of all kinds of vegetables. Bok choy is rich in vitamins, proteins, carotenoids and minerals such as calcium, phosphorus, iron, potassium, sodium, magnesium and chlorine. According to expert determination, the green vegetables contained in the vitamin C is more than three times the cabbage.
1, green vegetables in the calcium is the highest content of all green leafy vegetables, is two times the cabbage, often eat can promote the development of bone. Leafy greens are also rich in vitamin K, which can help deposit calcium into the bones.
2, green vegetables contain a lot of crude fiber, its into the body and fat combination, can prevent the formation of plasma cholesterol, cholesterol metabolites - bile acid can be discharged from the body, thereby reducing the absorption of lipids to reduce the formation of atherosclerosis, reduce blood lipids, so as to maintain the elasticity of blood vessels.
3, bok choy contains a lot of carotene (1 times more than beans, 4 times more than tomatoes, melons, 74 times more than cabbage), into the human body, can promote skin cell metabolism, prevent skin roughness and pigmentation, make the skin bright. Delay aging.
4, green vegetables contained in vitamin C, in the body will form a "hyaluronic acid inhibitor", this material has an anticancer effect, can make the cancer cells lose vitality. Vitamin C can also prevent gum recession, bleeding. It also protects the cardiovascular system and inhibits melanin growth.