What is the benefit and harm of Beijing cabbage, we will understand in this article. This one-year-old miracle vegetable, originally from the Middle Kingdom, has firmly settled on our tables. This is not surprising, since Beijing cabbage has a wide range of vitamins, minerals, contains dietary fiber (fiber), and has a pleasant taste. She is very fond of the Chinese, they grow it in large quantities. It is also popular in Japan, Korea. It is deliciously boiled, stewed, pickled and universally used for the preparation of various salads. The precocious Peking (Petsai) can have a leaf, head or half-head variety. The elongated elongated shape of the vegetable, a loose structure with tightly spaced leaves hides both benefits and some warnings.
The benefits of Beijing cabbage for the human body
This plant is from the cruciferous family, has a fleshy basal part of white color, green, slightly curly leaves on top. Most of the useful ingredients are hidden in the light part of the vegetable, but the green leaf area is also rich in valuable elements that are most effective when eating raw cabbage.
Useful properties of Beijing cabbage: a big plus is the fact that it can preserve the vitamin composition for a long time (all winter), unlike its white fellow.
Is Beijing cabbage useful? This is a rather incomplete list of what it is useful for:
- organic acids;
- amino acids;
- vitamins of group C, A, E, B, K, PP;
- iodine;
- carotene;
- sugar;
- iron;
- squirrels.
This vegetable is a powerful auxiliary component in the treatment of gastric ulcer, duodenal ulcer. Its juice has a beneficial effect on the functioning of the intestines: it contributes to the gentle cleansing of toxins, prevents constipation.
The biochemical composition of this cabbage will be useful for people with diseases of the cardiovascular system. Suffering from chronic fatigue syndrome, with depression or stress, it is also strongly recommended to include dishes from it in your diet. It is noticed that lovers of this cabbage are less likely to suffer headaches.
Beijing, whose calorie content is only 16 kcal per 100 grams of product, is a favorite food for fasting day followers who practice various diets. Suffering from diabetes, the consequences of radiation sickness, the daily use of this variety of cabbage is recommended.
This vegetable is rich in lysine (an aliphatic amino acid), which contributes to the active purification of blood, the removal of heavy metals, foreign proteins. Recent studies by South Korean scientists have proven that Beijing has anti-cancer properties due to the glucosinolates contained in it (2 ml per 1 g of vegetable).
This cabbage boasts a healthy and cleansing citric acid, which is found in only a few vegetables. It is the presence of this acid that allows the cabbage to retain a bright saturated color, an individual taste.
Beijing cabbage - harm
Despite a wide list of positive qualities, Beijing can still pose a threat to health. Citric acid is a danger to people with high acidity of the stomach. It is contraindicated for those who suffer from various forms of gastritis, pancreatitis, colitis, peptic ulcer. With the threat of gastrointestinal bleeding, it can also not be consumed.
It is highly undesirable to combine this vegetable with various dairy products. Cheeses, cottage cheese, milk sauces, sour cream fall into this category. If you do not want to feel the full range of sensations from an upset stomach, then do not mix the use of Beijing with milk-containing food.
And in the end, it is worth mentioning that it is better to use this cabbage, grown by your own hands or bought on the local market.
Do not forget that the benefits and harms of Peking cabbage are a relative term, so be careful when using it and when introducing diets into your diet. An acceptable amount for an adult is about 150 grams no more than 3 times a week, for children - no more than 100 grams.