The beneficial properties of cabbage and salad have been known for a long time. These products have been appreciated at all times by all known civilizations. But there is one vegetable that combines the properties of both salad and cabbage and can easily replace them. This is Beijing cabbage. The benefits of its use have been known to the Chinese since the 5th century A.D.
Initially, during its spread around the world, Beijing cabbage cost a lot of money, and not everyone could afford it. But over time, the vegetable began to be cultivated both in Russia and in Ukraine, which significantly fueled the interest of buyers, and it became possible to purchase it in any store or supermarket. Today, everyone has access to Beijing cabbage. The harm and benefits of its use are no longer discussed. It will now become clear why.
Based on the name, it is clear that the homeland of this vegetable is China. In China, it is called "Petsai" and is a fairly popular plant among the peoples of Japan, China and Korea. This vegetable is the main component of oriental cuisine. Petsai is a type of precocious cabbage that has leafy and heady forms. The appearance of the leaves resembles Romaine lettuce (they have a length of about 40 cm). In a section, a head of yellow-green color. The color of the leaves varies from bright green to yellow. The main juice is found in leaf veins. They are distinguished by their meatiness.
The strength of Beijing is incomparable to any cabbage or salad. Despite the relatively thin leaves, quite a wide range of dishes can be prepared from Beijing cabbage. Food made from this juicy vegetable is more than healthy. Beijing cabbage contains a fairly low calorie content, and, therefore, food will not load the body so. When cooking, she does not emit a specific smell, as her blocked tribeswoman does. Fresh Peking cabbage is quite easy to ferment, pickle and pickle.
In order to find out what Beijing cabbage is useful for, it’s worth a little “digging” in history. Even in ancient Rome, the leaves of this oriental vegetable surprised the doctors with their hygienic properties, and their use in food saved the Roman people from many ailments for 600 years.
Nutritionists specially marked Beijing cabbage. The benefits of its use are associated with the normalization of metabolism in the human body, which does not allow it to create excess reserves of fat. Many diet salads are based on Peking cabbage.
Doctors and researchers noted an improvement in the state of the cardiovascular system of a person who regularly uses Beijing cabbage. Vegetables are extremely beneficial to the digestive tract. People suffering from ulcers or gastritis are recommended for regular consumption of Beijing cabbage. The benefits of succulent leaves are based on a high lysine content. This is an amino acid that is simply indispensable for the human body, it dissolves foreign proteins, cleanses the blood and increases the body's ability to resist viruses (improves immunity). The longevity of the inhabitants of eastern countries is associated precisely with the popularity of Beijing cabbage.
The total content of mineral salts and vitamins in the Chinese vegetable is in no way inferior to its counterparts, such as white cabbage. If you need to consume large amounts of vitamin C, then you need Chinese cabbage. Such an amount of ascorbic acid will not bring harm, but it will not apply original taste qualities.
Based on the foregoing, it becomes clear why Beijing cabbage is useful, the benefits of its use and why its popularity is increasing every day. Therefore, it should be consumed as much as possible, and especially in the winter. This gift is stored in China for a long time. Eat with pleasure and be healthy!