Chinese cabbage - a source of energy and health |
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Chinese cabbage (Latin name Brassica chinensis or Brassica pekinensis) is a green leafy vegetable incredibly rich in many important nutrients, including vitamins, minerals, carotenoids, etc.
The tradition of cultivation of this vegetable goes back least 6000 years.
The Chinese first began to use this vegetables for preparing meals with a pleasant and delicate flavor.
They also knew its medicinal properties.
Doctor Li Shizhen of the Ming Dynasty studied the medicinal properties of Chinese cabbage.
In the 14th century, Chinese cabbage spread to all parts of China, and at the beginning of the 20th century it reached Korea and Japan. Now Chinese cabbage is known throughout the world and is available in almost every supermarket.
Chinese cabbage belongs to the family of Cruciferae. Other members of this family include broccoli, ordinary cabbage, cauliflower and Brussels sprouts.
Impact on health
Juicy green leaves of Chinese cabbage have excellent flavor and are ideal for the preparation of salads and soups. In addition to its great taste, Chinese cabbage is known for its beneficial effects on health.
Chinese cabbage is a rich source of many important vitamins, such as vitamin A, C and K. Vitamin A is essential for proper functioning of the immune system, good vision, growth of bones and teeth, while vitamin K plays an important role in blood coagulation.
In addition, vitamin C improves the absorption of calcium and maintains bone density. Vitamin C is a well-known natural antioxidant which protects us from harmful effects of free radicals.
Chinese cabbage is rich in vitamin D, which enhances the absorption of calcium and phosphorus and therefore affects the health of teeth and bones.
It contains significant amounts of folic acid and vitamin B6.
Folic acid is essential for the proper formation of tissues and cells, and reduces the risk of heart disease. On the other hand, vitamin B6 is essential for the metabolism of carbohydrates, fats and proteins and the formation of red blood cells and antibodies.
In addition to vitamins, Chinese cabbage is an important source of carotenoids such as beta-carotene. Carotenoids are known for their antioxidant properties.
The research indicates that eating foods rich in beta-carotene reduces the risk of the development of many types of cancers.
In addition, carotenoids have beneficial effects on eye diseases such as glaucoma and eye degeneration.
Chinese cabbage contains large amounts of many important minerals like calcium and potassium. Calcium is important for the health of teeth and bones, while potassium maintains electrolyte balance in our body.
Potassium also decreases the risk of circulation problems and heart disease. It is responsible for the regulation of blood pressure.
Chinese cabbage is an excellent source of dietary fiber, contains no fat and has a low sodium content.
Many studies link consumption of vegetables from the Cruciferae family (Chinese cabbage, cauliflower, broccoli) with a reduced risk of cancer.
This is because these vegetables contain glucosinolate, which fights cancer and enhances the immune system.
This nutritious vegetable is not only delicious but also healthy. Chinese cabbage ensures adequate an intake of vitamins essential for our health and protects against many diseases.
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