Chinese cabbage was originally distributed in North China of China and widely cultivated in China. Cabbage is cold-resistant, likes cold climate, and is not suitable for planting on clay ground with poor drainage.
Chinese cabbage is rich in nutrition, and its leaves can be used for frying, raw eating, salt pickling and sauce stains. The leaves falling off the outer layer can also be used as feed, which has certain medicinal value.
Chinese cabbage is rich in nutrition. Besides sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, thiamine and niacin, it is also rich in 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 for the prevention and treatment of 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.
Pectin contained in Chinese cabbage can help the human body eliminate excess cholesterol. More importantly, Chinese cabbage also contains trace molybdenum, which can inhibit the generation and absorption of ammonium nitrite in human body and play a certain role in preventing cancer. In addition, cabbage itself contains very little heat, which will not cause heat storage. Cabbage also contains little sodium, which will not make the body save excess water and reduce the burden on the heart. Middle-aged and elderly people and obese people can also lose weight by eating more cabbage. Traditional Chinese medicine believes that it is slightly cold and non-toxic, nourishing the stomach and promoting fluid production, relieving anxiety and thirst, inducing diuresis and relaxing bowels, and clearing away heat and toxic materials, which is a good product for cooling, reducing diarrhea and tonifying. Can be used for treating common cold, fever and thirst, bronchitis, cough, dyspepsia, constipation, dysuria, chilblain, etc. In a word, Chinese cabbage is a good vegetable medicine for supplementing nutrition, purifying blood, dredging intestines and stomach, preventing diseases, promoting metabolism and being beneficial to human health. All people are suitable for eating, each time100g.
Chinese medicine believes that Chinese cabbage is slightly cold and sweet, which has the functions of nourishing the stomach, promoting fluid production, relieving anxiety and thirst, inducing diuresis and relaxing bowels, and clearing away heat and toxic materials. It is a good vegetable for supplementing nutrition, purifying blood, dredging the stomach, preventing diseases and promoting metabolism, and is suitable for the public to eat. There is a folk saying that "fish makes a fire, meat produces phlegm, and cabbage and tofu keep peace".
Chinese cabbage is rich in water content, up to 95%. When the weather is dry in winter, eating more cabbage can play a very good role in nourishing yin, moistening dryness and caring skin. Chinese cabbage is rich in vitamins. Eating Chinese cabbage often can play an anti-oxidation and anti-aging role. Chinese cabbage is also rich in minerals such as calcium, zinc and selenium. Its dietary fiber is also very rich, which can play a role in moistening the intestines, relaxing bowels and promoting detoxification, and has a good effect on preventing intestinal cancer.
Besides rich nutrition, Chinese cabbage also has high medicinal value. Cabbage is slightly cold, which has the functions of clearing away heat, relieving annoyance, diuresis, relaxing bowels, nourishing stomach and promoting fluid production. Indications are fever in lung and stomach, vexation and thirst, dysuria, constipation, erysipelas and carbuncle.