Benefits and harms of Peking cabbage for health

What is the benefit and harm of Peking cabbage, we will understand in this article. This one-year-old miracle-vegetable, native to the Middle Kingdom, firmly established itself on our tables. This is not surprising, as the Peking cabbage has a wide spectrum of vitamins, minerals, contains dietary fiber (fiber), it has a pleasant taste. Peking is very fond of the Chinese, they grow it in large quantities. It is also popular in Japan, Korea. This vegetable is widely used for making various salads. Pechenka is tasty boiled, stewed, sour. Early-ripened Peking cabbage (Petsay) can have a leaf, head or semi-cut variety. The elongated elongated form of the vegetable, loose structure with densely located leaves hides in itself both benefit and some caveats.

  • Cabbage Peking is good
  • Cabbage Peking - harm
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Cabbage Peking is good

This plant is of the cruciferous family, has a fleshy basal part of white color, green, slightly curly leaves from above. Most of the useful ingredients lie in the light part of the vegetable, but the green leaf area Also rich in valuable elements, which manifest themselves most when you use cabbage in cheese form.

The big plus of a peking is the fact that it can preserve the vitamin composition for a long time (all winter), unlike its white-collared fellow.

This is a rather incomplete list of what is useful for Peking cabbage:

  • organic acids;
  • amino acids;
  • vitamins of group C, A, E, B, K, PP;
  • iodine;
  • carotene;
  • sugar;
  • iron;
  • proteins.

This vegetable is a powerful auxiliary component in the treatment of peptic ulcer of the stomach, duodenum. Peking juice has a beneficial effect on the work of the intestines: it promotes gentle cleansing from slags, prevents constipation.

The biochemical composition of this cabbage will be useful for people with diseases of the cardiovascular system. The suffering syndrome of chronic fatigue, with depression or stress, is also strongly recommended to include in your diet dishes from peking. It is noticed that lovers of this cabbage are less likely to suffer from headaches.

Peking cabbage, the calorie content of which is only 16 kcal per 100 g of product, is a favorite product for adherents of unloading days, practicing various diets. Suffering diabetes, the consequences of radiation sickness is recommended daily use of this variety of cabbage.

This vegetable is rich in lysine (aliphatic amino acid), which promotes active purification of blood, excretion of heavy metals, foreign proteins. Recent studies by South Korean scientists have shown that peking has anti-cancer properties, thanks to the glucosinolates contained in it (2 ml per 1 g of vegetable).


Cabbage Peking can boast of a useful and purifying citric acid, which contains only a few vegetables. It is the presence of this acid that makes it possible to keep the cabbage bright saturated color, individual taste.

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Cabbage Peking - harm

Despite a wide list of positive qualities, Peking can still pose a health threat. Citric acid is a danger to people with high acidity of the stomach. Cabbage Peking is contraindicated for those who suffer from different forms of gastritis, pancreatitis, colitis, peptic ulcer. When there is a threat of gastrointestinal bleeding, it too can not be consumed.

It is highly undesirable to combine this vegetable with various dairy products. Under this category are cheese, cottage cheese, milk sauces, sour cream. If you do not want to feel the whole range of sensations from a stomach disorder, then do not mix the consumption of peking with milk-containing foods.

And in the end it is worth mentioning that it is better to use Peking cabbage, grown by own hands or bought in the local market.


Do not forget that the benefits and harm of Peking cabbage is a relative term, so observe the measure when using it, introducing diets into the diet. The acceptable number of pekinki for an adult is about 150 grams, no more than 3 times a week, for children - not more than 100 grams.

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