Which part of the stems and leaves of Chinese cabbage is the most nutritious?

The same vegetable has different nutritional components and contents due to different edible parts, different shades of color, and different growth periods. This is the news that reporters learned at the executive council meeting of the Yangtze River Vegetable Association of the Chinese Horticultural Society held in Wuhan a few days ago.

According to Wuhan vegetable expert Ma Youju, the nutritional content of different parts of the same vegetable is also different. For example, the green part of the green onion has much higher nutritional content than the white part of the green onion. The content of vitamin A, vitamin B1 and vitamin C in the white part of the scallion is less than half that of the green part. For the same celery tree, dark green celery leaves contain more vitamin A and vitamin C than light green stems and stalks. There is also Chinese cabbage, whose leaves have higher nutritional content than the stems.

Experts at the meeting pointed out that although the nutrition of the same vegetable varies greatly, it is recommended that the public should not specifically choose nutritious parts to eat, because the human body needs "all-round" nutrition. Simply eating any kind of vegetable or vegetable It is impossible for a certain part of the food to meet this requirement, so only reasonable and clever combination, and insisting on multiple varieties and colors can ensure balanced nutrition.