What are the functions and functions of Chinese cabbage?

　　Chinese cabbage is a variant of Chinese cabbage in the Brassicaceae family. The leaves are strong and bright, oval or oblong, about 30 cm long, and green in color. The base of the leaf tapers into a petiole, which is narrow. Chinese cabbage is native to my country and is cultivated in various places. It is most widely cultivated in the south and is available all year round, with the most in spring and summer.

　　The nutritional value of pak choi is similar to that of cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc., among which the calcium content is relatively high.

　　Season: winter, spring, summer

　　The efficacy and function of Chinese cabbage

　　It clears away heat and eliminates fire, produces fluid and quenches thirst, resolves phlegm and relieves cough, diuresis and swelling, laxative, activates blood circulation and removes blood stasis, improves immunity, soothes the mind and relieves troubles, is beneficial to the cardiovascular system, strengthens the spleen, nourishes skin and skin, suppresses cancer and fights tumors.

　　How to choose bok choy

　　Chinese cabbage is best if it has no yellow leaves, no rotten leaves and a neat appearance.

　　Tips for making baby cabbage

　　When making dishes with Chinese cabbage, stir-fry and boil them for too long to avoid losing nutrients.

　　How to preserve cabbage

　　1-2 days