It has something to do with fertilization. Applying nitrogen fertilizer will increase the yield of Chinese cabbage, but the taste of such cabbage will be slightly worse because the fertilizer will promote growth. If there is too much nitrogen fertilizer, the taste will be a little bitter.

Introduction:

Chinese cabbage is a biennial herb, 40-60 cm high. The whole plant is often hairless, and sometimes there are a few thorns on the midrib on the underside of the leaves. Originating in northern China, it is a vegetable of the genus Brassica of the Brassicaceae family, usually referred to as Chinese cabbage; it also includes Chinese cabbage and cabbage, a cultivated variety of cabbage, namely "cabbage" or "cabbage". Introduced in the south, it is cultivated in both north and south. It was introduced to Japan, Europe and the United States in the 19th century. There are many types of cabbage. The Chinese cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Qingtianjin Maye Chinese cabbage, Northeastern dwarf Chinese cabbage, Yutian Chinese cabbage, Shanxi Yangcheng big white cabbage, etc. Bok choy is eaten as tender leaf bulbs, rosette leaves or flower stems. The cultivation area and consumption rank first among all kinds of vegetables in China.

Nutritional value:

Chinese cabbage contains B vitamins, vitamin C, calcium, iron, and phosphorus. The content of trace element zinc in cabbage is also very high. Traditional Chinese medicine believes that cabbage is slightly cold in nature and non-toxic. Regular consumption has the effects of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying. [4]

Chinese cabbage is also rich in crude fiber, which not only moisturizes the intestines, but also promotes detoxification, stimulates gastrointestinal motility, promotes stool discharge, and can improve indigestion. people. Eating some cabbage regularly can also play a good role in preventing intestinal cancer.

Eating cabbage regularly can also prevent the occurrence of breast cancer. The trace elements contained in cabbage can help break down androgens, which are linked to breast cancer. Hormone researchers in New York, USA, have also shown that eating cabbage regularly can prevent the occurrence of breast cancer.

Eating cabbage can supplement calcium. Chinese cabbage is rich in calcium, with milligrams of calcium per gram. A cup of cooked cabbage juice can provide almost as much calcium as a cup of milk. Some people don't like to drink milk, so they can get a lot of calcium by eating enough cabbage. Eat cabbage for beauty and skin care. Chinese cabbage has a high water content and very low calories. The air is dry in winter and the cold wind is very harmful to human skin. Cabbage is rich in vitamins C and E. Eating more cabbage can have good skin care and beauty effects. [5]

Eating cabbage can prevent cancer. Scientists from the Hormone Research Institute in New York, USA, found that the reason why Chinese and Japanese women have a much lower breast cancer rate than Western women is because they often eat cabbage. There are some trace elements in cabbage that can help break down estrogen, which is associated with breast cancer. Cabbage also contains trace amounts of molybdenum, which can inhibit the production of nitrite amines in the human body and play a certain role in preventing cancer. Eating cabbage can relieve constipation. Cabbage is rich in dietary fiber, which can relax the intestines and relieve constipation. For people who get angry easily, eating more Chinese cabbage can clear away the heat.