The origin of Chinese cabbage

Chinese cabbage is a native vegetable in China with a long cultivation history. According to textual research, the Neolithic white rape flower found in the ruins of the original village in Xi 'an Banpo, China, dates back about 6,000 to 7,000 years. In the Book of Songs, there is a record that "picking Wei and picking concubines, there is no body below", which shows that in the Central Plains area more than 3,000 years ago, for weeds (Man Qing, mustard, leeks, leeks),

In Qin and Han dynasties, this sweet shepherd's purse, which has no taste of me, was differentiated from fennel. During the Three Kingdoms period (the third century AD), Lu Wu recorded that "Lu Xun urged people to grow fermented beans". In the Southern Qi Dynasty (5th century A.D.), it was recorded that "Chinese chives (cabbages) were just served in Jianshe Wang, Ye Liu" (Biography of Wuling Leaves). At the same time, Tao Hongjing said: "There are leeks in vegetables, which are the most commonly eaten."

White fermented grains existed in the Tang Dynasty and were officially called Chinese cabbage in the Song Dynasty. Su Song in the Song Dynasty said, "Yangzhou is a kind of cabbage with round and big leaves ... and no residue, which is absolutely superior to others. This is called cabbage. " In the Ming Dynasty, Li Shizhen quoted Lu Dian's Ya Ya and said, "Fermented grains wither in late winter, which is common at four o'clock, and there is loose exercise, so it is called fermented grains, and now it is called cabbage.

Chinese cabbage (scientific name: Brassica rapa pekinensis, alias Brassica campestris pekinensis or Brassica pekinensis) is a kind of vegetable originating in China, and it is also called "cabbage", "cabbage", "yellow bud white" and "glue vegetable", which is called "salted vegetable" in Cantonese. Chinese cabbage and Chinese cabbage are close relatives, belonging to Brassica, and also close to Chinese cabbage in coastal areas of China, belonging to Brassica of Cruciferae.

At present, Chinese cabbage is mostly eaten among Chinese cabbage varieties, and it is deeply loved by the people because of its good taste and good taste. Among the existing varieties of yellow-heart Chinese cabbage, Qiumeixiu is particularly prominent, with a large planting area. Native to North China, it is widely cultivated in various places. It is the main vegetable in winter and spring in Northeast China and North China.

Chinese cabbage, native to northern China, is a leafy vegetable of Brassica in Cruciferae, usually referred to as Chinese cabbage. Introduced to the south, it is cultivated all over the country. /kloc-was introduced to Japan, Europe and America in the 0/9th century. There are many kinds of Chinese cabbages, including JIAOZHOU Chinese Cabbage, Bai Qing Chinese Cabbage, Qingmaye Chinese Cabbage, Northeast Chinese Cabbage and Dadong in Yangcheng, Shanxi.

The therapeutic value of Chinese cabbage is:

1. Chinese cabbage contains a lot of crude fiber, which can promote peristalsis of intestinal wall, help digestion, prevent dry stool, promote defecation and dilute enterotoxin. It can not only treat constipation, but also help nutrient absorption.

2. Xiaoshi Jianwei, supplementing nutrition Chinese cabbage is delicious and refreshing, appetizing and invigorating the spleen. It contains protein, fat, vitamins and minerals, such as calcium, phosphorus and iron. Regular consumption helps to enhance human immune function, and it is also of great significance to lose weight and keep fit.

3. Anti-cancer Chinese cabbage contains indole -3- methanol. Experiments have proved that this substance can help the body break down estrogen related to breast cancer. If women eat about 500 grams of Chinese cabbage every day, the incidence of breast cancer can be reduced. In addition, the trace element "molybdenum" contained in it can inhibit the absorption, synthesis and accumulation of ammonium nitrite in the body, so it has certain anti-cancer effect.

4. Preventing cardiovascular diseases The effective components in Chinese cabbage can reduce the cholesterol level of human body and increase the elasticity of blood vessels. Eating regularly can prevent atherosclerosis and some cardiovascular diseases.

Reference: Baidu Encyclopedia-Chinese Cabbage