Chinese cabbage in Our Diets | Nutrition & Health Benefits

Also known as “salad sprouts,” the plant, as the name implies, is native to China. There, this variety of cabbage underwent cultivation and selection as early as the fifth century AD, after which it quickly gained popularity in Japan, Korea, and Southeast Asia. In Europe and the U.S., the Beijing cabbage has become widely known relatively recently. The second name of “Chinese cabbage” by which it can be found is “petsai”. We are going to have a closer look at its nutritinal and medicinal properties which lead to some health benefits.

How to store Chinese cabbage

At low temperatures in the refrigerator, the Chinese cabbage we can store for about a week and a half without loss of flavor and consumer qualities.

If they are hermetically sealed, the storage period can increase up to fifteen days. Especially long storage of this crop can provide the cellar with the necessary temperature-humidity characteristics (2-3°C and 95-98% humidity respectively). In it the vegetable can “live” up to four months. By the way, another reliable storage method is freezing pre-separated leaves. The undoubted advantage of the Chinese cabbage is the ability to preserve vitamins for a long time.

Useful properties of Chinese cabbage

Below we list the key nutrients and microelements which Chinese cabbage includes.

Raw Chinese cabbage contains (in 100 g):

  • Calories – 16 Kcal
  • Protein – 1.2 g
  • Fats – 0.2 g
  • Carbohydrates – 3.23 g
  • Water – 94.39 g

Vitamins and Minerals (mg):

  • Vitamin C – 27
  • Potassium, K – 238
  • Vitamin B4 – 7.6
  • Calcium, Ca – 77
  • Vitamin B6 – 0.232
  • Phosphorus, P – 29
  • Vitamin E – 0.12
  • Magnesium, Mg – 13
  • Vitamin B5 – 0.105
  • Sodium, Na – 9
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Nutritional and medicinal facts

Thanks to the low-calorie, Chinese cabbage firmly occupies a leading position in diet menus. Its presence in the diet will help to successfully fight headaches, depression, nervous disorders and diabetes. It also serves as a prevention of cardiovascular diseases, in particular atherosclerosis and hypertension.

Fibre contained in the cabbage leaves has a beneficial effect on the intestines, Chinese cabbage is recommended for ulcers and gastritis. Phytoncides, which are present in the juice of the cabbage, help with inflammatory diseases, the treatment of septic wounds.

In its native land, as well as in Japan, petsai is considered one of the sources of longevity. This is due to the large amount of a special amino acid – lysine (cleanses the blood by dissolving foreign proteins, directly affects the formation of immunity) in the leaves of the cabbage. Also, lactucin was found in the leaves, which has a beneficial effect on metabolism, normalizes blood pressure and strengthens the walls of blood vessels.

In addition, petsai acts as a stimulant for the formation of red and white blood cells, which is very important in anemia, regulates cholesterol levels, reduces the likelihood of tumors, protects the liver from fatty degeneration.

Another valuable feature of Beijing cabbage is the ability to withdraw from the body of heavy metals and radionuclides.

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