How is Peking cabbage useful for the body – 8 facts

Peking cabbage (also known as Chinese, salad or petsai) is a popular representative of the Cruciferous family, which is distinguished by more elongated and thin leaves. It is widely popular all over the world and is used in folk and evidence-based medicine, cooking.

The abundance of vitamins, minerals and antioxidants determine the benefits of Peking cabbage for almost all body systems, and its regular intake reduces the risk of developing the most common diseases.

8 proven properties

Below are the 8 main beneficial properties of Peking cabbage, which are scientifically confirmed.

1. Rich composition

Peking cabbage has a very low calorie content (only 12 calories per 100 grams) and consists of 93% water.

In the composition contained the following biologically active ingredients (per 100 grams of cabbage):

It also contains a small amount of organic acids (citric, nicotinic) and antioxidants that reduce the risk of developing cardiovascular and endocrine diseases, as well as malignant tumors.

2. Anticancer effect

Peking cabbage is rich in vitamin C, which blocks the destructive effect of free radicals on body cells, during which they can not only die, but also transform into malignant ones.

By information scientists from China, the consumption of 100 mg of vitamin C per day (equivalent to 280-300 grams of Peking cabbage) reduces the likelihood of lung cancer by 7%. Is celebrated also the effectiveness of vitamin C against prostate tumors in men.

Employees of the National Cancer Institute (USA) discovered that Peking cabbage contains indoles and isothiocyanates, which are able to inactivate carcinogens and protect cell DNA from the effects of free radicals. These substances are also able to reduce the incidence of oncological pathologies.

3. Improving the functioning of the digestive system

Peking cabbage contains fiber (from 2 to 4 grams per 100 grams of product), which contributes to the normalization of the stool.

Is celebrated acceleration of the promotion of feces, reduction of the activity of fermentation and putrefaction processes in the intestine with regular consumption of vegetables.

Swiss specialists claim that dietary fibers normalize the composition of the intestinal microflora: inhibit the growth and reproduction of pathogenic and opportunistic microorganisms, increase the number of beneficial representatives of microbiocenosis. For example, proven increase in the number of lactobacilli and bifidobacteria.

Beneficial bacteria are able to synthesize vitamins K2 and B12, which are responsible for tissue regeneration, DNA molecule synthesis and blood aggregation.

4. Lowering blood sugar levels

Installed that the consumption of any cabbage crops has a positive effect on the level of glucose in blood plasma.

Cabbage increases the sensitivity of peripheral tissue cells (fat and muscle) to insulin, which improves the capture of glucose from the blood and its subsequent utilization for energy needs.

Also, due to the presence of dietary fiber in the composition, Peking cabbage slows down the absorption of glucose coming from food from the lumen of the digestive tube.

It is recommended to include the plant in the diet in order to prevent early development (especially with a burdened family history), as well as to alleviate the course of type II diabetes mellitus (together with medications).

5. Lowering the level of cholesterol in the blood

High concentration of cholesterol, as well as its atherogenic fractions (LDL, VLDL, TAG) in the blood is a risk factor for the formation of atherosclerotic plaques on the walls of arterial vessels.

Against the background of atherosclerotic lesions of the arteries, pathologies such as: coronary heart disease, myocardial infarction, stroke, chronic cerebral ischemia develop.

Research results demonstrate that regular consumption of cabbage vegetables reduces the level of total cholesterol, as well as LDL.

Experts recommend eating any cabbage on a regular basis in order to reduce the risk of developing cardiovascular diseases.

6. Weight loss

Obesity not only reduces the quality of life, but also increases the risk of diseases such as gout, type II diabetes mellitus, hypertension.

Peking cabbage is a product with low energy value and high water content. An additional plus of the plant is the "negative calorie content", that is, the body needs to spend more calories for its assimilation than it will receive during assimilation.

Chinese cabbage allowed use in any volume without harm to the figure.

By of information German experts, the inclusion of plant foods rich in water and fiber in the diet leads to a decrease in body weight.

Proven that dietary fibers, entering the stomach and interacting with water, significantly increase in volume, which causes the development of a feeling of satiety and leads to the suppression of hunger centers in the brain. As a result, a person takes significantly less food over the next few hours.

7. Strengthening the immune system

Peking cabbage is a valuable source of vitamin C – the main Immune System Stimulant .

Specialists from the University of Otago, located in New Zealand, claim that vitamin C performs the following functions:

1. Increasing the resistance of barrier tissues (skin and mucous membranes) to the introduction of any external infectious agents (viruses, fungi, bacteria).
2. Activation of macrophages. Vitamin C stimulates the recognition and capture of foreign substances in the blood.
3. Enhancement of differentiation and division of T- and B-link cells.

With a sufficient amount of vitamin C, respiratory and systemic infectious diseases are much less common, and the duration of their course decreases.

8. Benefits during pregnancy

The composition of Peking cabbage includes folic acid. According to the data scientists from the United States, taking folic acid several months before pregnancy, as well as during its course, reduces the risk of developing neural tube defects in the fetus several times.

Cabbage consumption during pregnancy is associated with a low incidence of diseases such as iron deficiency anemia, gestational diabetes mellitus, eclampsia.

Safety and contraindications

In rare cases, eating Peking cabbage can harm the body, as side effects may develop. These include:

1. Allergic reactions. Are extremely rare and are characterized by a mild course. Cases of cross-allergy in the presence of sensitization of the body to other representatives of the Cruciferous family are described.
2. Exacerbation of chronic diseases of the gastrointestinal tract. In the composition of the plant (especially in cabbage juice) there are extractive substances that irritate the mucous membranes. With excessive intake, an exacerbation of gastritis, peptic ulcer of the stomach and duodenum and other pathologies is possible.

Tips for use

There are many ways to cook Peking cabbage, but not all of them allow you to preserve all the useful properties.

It is recommended to give preference to eating cabbage in its raw form, this allows you to preserve the maximum amount of vitamins and antioxidants.

Fresh cabbage is perfect for making any salads, it can be used as a side dish for meat or poultry dishes.

Any heat treatment reduces the level of antioxidants and vitamins. Of all the cooking options, preference should be given to boiled, stewed or steamed Peking cabbage. Frying is undesirable.

Let's also take cabbage juice. The most juicy part of the plant is the head. The maximum recommended daily volume of juice is up to 100 ml. You should not drink it on an empty stomach.

3 cooking recipes

Below are several recipes based on the plant.

1. Peking cabbage and corn salad with fresh cucumber

Ingredients:

• 500 grams of Peking cabbage;
• 1 fresh cucumber;
• 200 grams of canned corn;
• ½ bunch of green onions;
• ½ bunch of green dill;
• 1 tbsp vegetable oil;
• ½ tbsp lemon juice;
• Pepper, salt – to taste.

Cooking scheme:

1. Thoroughly rinse the Peking cabbage under water and cut it into thin strips.
2. Slice the cucumber in the same way and add to the cabbage.
3. Chop the greens, finely chop the onion. Put it with the rest of the products.
4. Add the corn, mix thoroughly.
5. Season the future salad with lemon juice and olive oil. Salt and pepper &8212; to taste. The dish is ready.

2. Salad with chicken

Ingredients:

• 500-700 grams of Peking cabbage;
• 500-700 grams of boiled chicken fillet;
• 3 eggs;
• 400 grams of canned corn;
• Olive oil or mayonnaise;
• Salt, pepper, spices – to taste.

Preparation:

1. Cut the cabbage into thin strips.
2. Hard-boiled eggs, let cool, cut into cubes.
3. It is better to manually divide the chicken fillet into fibers, if impossible, cut into cubes.
4. Mix all the ingredients. Add corn.
5. Season the salad with olive oil or mayonnaise. If necessary, add salt and spices. The dish is ready.

3. Steamed cabbage with pepper

Ingredients:

• 500 grams of Peking cabbage;
• 1-2 sweet peppers;
• 2 tsp sugar;
• 50 ml of apple cider vinegar;
• 50 ml of water;
• 1 tsp cumin;
• Salt, pepper – to taste.

Cooking:

1. Chop the cabbage into strips or squares.
2. Cut the pepper into strips and add to the cabbage, mix thoroughly.
3. Put the ingredients in a steamer for 30 minutes.
4. To prepare the sauce, take 50 ml of water, vinegar, salt and spices, sugar, cumin. Mix the ingredients thoroughly and cook over low heat for 5-10 minutes.
5. Remove the cabbage and pepper from the steamer. Pour over the sauce. The dish is ready.

Conclusion

1. Peking cabbage is rich in antioxidants and vitamins (ascorbic and folic acid).
2. The plant improves the functioning of the digestive, endocrine and cardiovascular systems; strengthens the immune system, prevents the formation of malignant tumors, and also has a beneficial effect on body weight.
3. It is recommended to use cabbage while carrying an unborn child in order to prevent fetal malformations and pregnancy complications.