Beijing Cabbage: The Benefits And Harm
Beijing cabbage came from the Far East. The benefits of this cabbage require special consideration. This vegetable is beautiful and healthy. There are no fats in it, and a small amount of carbohydrates heals the intestinal microflora and nervous system, slows down the aging process, strengthens the bones. Calorie content is zero, therefore, for losing weight, Beijing cabbage is an indispensable product. Although there are contraindications. It is also worth knowing how to properly cut, cook, store the product to produce delicious dishes at the exit.
Beijing cabbage is a hybrid produced by breeding two plants - turnip and bok choy. The vegetable was grown in China.
* heads of cabbage - dense, voluminous;
* the base is white;
* the edges of the leaves are light green;
* the core is yellow.
Beijing cabbage is often confused with bok choy. However, the difference is in the form of leaves. In Beijing, they are curly, in bok choi — with smooth edges.
In the composition of fresh leaves:
* large amounts of vitamin C;
* beta carotene;
* folic acid;
* macronutrients (magnesium, sodium, calcium, potassium, selenium, fluorine, zinc, iron).
This vegetable is a guarantee of health and longevity. 100 g has only 14-15 kcal. Thanks to the fiber in cabbage, it normalizes digestion, relieves fat, removes harmful cholesterol and excess liquid. Due to lactucine (alkaloid), it regulates blood pressure and metabolism. There are a lot of antioxidants of plant origin (lutein, sulforaphane, carotene) that can protect the body from cancer, the appearance of a tumor in the walls of the colon and the bladder. A large amount of vitamin C enhances the production of collagen to keep skin supple, young and healthy.
Systematic use of this cabbage in any form (raw, boiled, pickled, baked) will help eliminate multiple ailments: depression, stress, fatigue, atherosclerosis, diabetes, gastritis (acute, chronic), heart failure, constipation, anemia, allergies, liver disease and gallbladder.
According to nutritionists, Beijing cabbage is an excellent product with a negative calorie content for weight loss. It is possible to eat it without restrictions and fear because excess calories will not settle in the form of unnecessary kilograms on hips. A leaf vegetable:
* starts the exchange processes;
* removes excess liquid;
* charges the body with energy and beneficial enzymes;
* gives a quick feeling of fullness;
* suppresses hunger.
Chinese cabbage salad slows down the absorption of carbohydrates and fats and, without harm to health, begins to burn extra calories.
Benefits for children and pregnant women
Chinese cabbage salad (especially with the addition of celery) is recommended to be given to children from 1.5 years in the offseason with vitamin deficiency. Hypoallergenic vegetable will not cause allergies. Thanks to the antioxidants in its composition, cabbage will gradually strengthen the immune system, produce a beneficial effect on the cardiovascular system and eyesight. In order to avoid the appearance of diarrhea do not give the cabbage to children together with milk products.
During pregnancy, breastfeeding fresh salad from Beijing cabbage will give women strength, energize, regulate weight, normalize the gastrointestinal tract, stabilize blood pressure.
Tip! The recommended vegetable dose to eat per week is 250-300 g. It is better to prepare salads from leaves of a rich green color, scalded with boiling water, waiting for cooling.
Possible harm and contraindications However, it is not recommended for people with gastrointestinal diseases (gastritis, pancreatitis, ulcer) with high acidity in order to avoid aggravation of unpleasant symptoms.
* gastric bleeding;
* food poisoning.
It is not recommended to combine Chinese cabbage with milk products (cheese, cottage cheese, milk).
If you manage to buy a dense, taut cabbage in a supermarket, then during processing you should carefully wash each piece under a water jet. Insects or particles of pesticides (insecticides) may remain in them, which farmers feed during large-scale cultivation in the fields.
Cabbage is good fresh and will also not lose its taste after heat treatment: stewing, pickling. It goes well with mushrooms, soy sauce. In order to get tasty dishes of cabbages, it is recommended to choose medium density with fresh, elastic leaves and a pleasant aroma when buying.