Chinese cabbage - benefits and harm for the body. Properties, calorie content and what vitamins are in Chinese cabbage.

This vegetable is valued for its large amount of vitamins and minerals, which are well preserved during long-term storage.

Chinese cabbage is used in cooking; it is useful in the treatment and prevention of various diseases.

Chinese cabbage comes in three types: leaf, half-head and cabbage.

Its calorie content is low, 12 kcal per 100 grams of product.

In terms of taste and nutritional composition, Chinese cabbage is far superior to many types of cabbage.

It contains a large complex of vitamins and minerals necessary for humans.

Chinese cabbage contains: water, carbohydrates, proteins, carotene, citric acid, vitamins C, B1, B2, B6, PP, macro and microelements such as sodium, potassium, magnesium, phosphorus, fluorine, manganese and other minerals. It contains an essential amino acid - lysine, which promotes tissue repair and also has antiviral properties.

Due to its healing and dietary qualities, Chinese cabbage is preferably used for obesity, diabetes, heart disease, hypertension and atherosclerosis.

It also stabilizes the nervous system and relieves headaches.It will also help with chronic fatigue. The ability to remove heavy metals from the body is taken into account in case of radiation sickness.

We can confidently consider Chinese cabbage a product of longevity. Containing a significant amount of the amino acid lycine improves immunity and helps restore the body's defenses.

It is known that Chinese cabbage renews blood plasma.

It has been proven that eating Chinese cabbage has a positive effect on digestion. Nutritionists recommend using this dietary vegetable in your diet when losing weight. Having a large amount of fiber, it is easily absorbed by our body, which is especially necessary for those who suffer from excess weight and obesity.

Rarely, Chinese cabbage can also cause harm to the human body: it cannot be used in cases of high acidity or in diseases of the digestive system in the acute stage.

The leaves of Chinese cabbage are used in cooking as salad greens, the cabbage varieties are good in soups, side dishes, and this vegetable is also fermented, pickled, pickled and dried.