2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Pak choy cabbage (Latin Brassica rapa subsp.chinensis) - one of the varieties of Chinese cabbage. This cabbage is often called celery or mustard.
Description
Pak choi cabbage is a plant endowed with white stalks and bright green leaves. This variety of cabbage does not form heads of cabbage - all the leaves are formed on rather thick stems around the central buds, gathering in funny rosettes. By the way, the diameter of such rosettes can reach thirty centimeters. And the total length of pak choi cabbage averages about fifteen centimeters.
Spicy and juicy stalks of this peculiar cabbage taste like spinach.
Where grows
The birthplace of pak choi cabbage is China. Currently, it is actively cultivated throughout the rest of Asia, as well as in a number of European countries.
Application
Pak choi cabbage is most prized in Asian cuisine: Japanese, Korean and Chinese. It can be eaten not only raw, but also boiled, fried or stewed. This product is endowed with a unique ability to harmoniously combine with almost any product, both plant and animal origin. Most often, pak choy cabbage is added to side dishes, soups and salads - its slightly pungent mustard aroma allows you to set off the taste of any dish.
Young pak choi leaves are considered the most delicious and tender. In order to be able to use them for cooking throughout the year, they are often dried or even fermented.
The calorie content of pak choi cabbage is low, therefore, everyone who wants to get rid of extra pounds can use it without fear. And the fiber included in its composition serves as an excellent prophylactic agent against constipation and perfectly helps to cleanse the body of all kinds of decay products, as well as cholesterol and toxins.
Pak choi cabbage leaves are very rich in ascorbic acid - if you eat them regularly, the elasticity and strength of blood vessels will increase many times! And the skin will become more elastic and elastic, because vitamin C is an active participant in the processes of collagen and protein synthesis. And the vitamin K contained in the beauty's pak choy will help to ensure normal blood clotting. This valuable product also contains a lot of vitamin A, which is responsible for the proper renewal of skin cells. By the way, this vitamin is also necessary for vision, because it participates in the formation of an enzyme that ensures the correct refraction of light.
Pak choi cabbage is also widely used in dietary nutrition. It is an irreplaceable product for people suffering from diseases of the blood vessels, heart and gastrointestinal tract. It will also bring many benefits in the treatment of anemia.
Expectant mothers are also recommended to include pak choy cabbage in their diet, because it contains folic acid, which is extremely important for them - the systematic use of this green helper helps prevent the development of all kinds of pathologies in the fetus.
With its bactericidal effect, pak choy cabbage juice is an excellent aid in the healing of burns, wounds and ulcers.
Contraindications
Individual intolerance is the only factor that can be harmful when eating pak choy cabbage.
Growing
In most cases, pak choy is grown from seedlings, which take three to four weeks to form. This type of cabbage is early ripening - this feature allows you to harvest several times per season.
On the territory of Russia, this crop is sown approximately at the end of June or at the very beginning of July. For this, grooves are pre-dug out with a depth of three to four centimeters.
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