Gray cabbage is a common wild vegetable. Its young seedlings and tender stems and leaves can be consumed. It is not only nutritious and delicious when eaten cold, but also helps to supplement calcium and prevent anemia. However, there are also precautions when consuming gray cabbage.
How to eat gray cabbage
Gray cabbage is a troublesome weed in farmland, but in recent years, it has become a popular wild vegetable. The tender stems and seedlings of gray cabbage can be eaten, they have a tender texture, and can supplement calcium and prevent anemia.
Gray cabbage can be stir-fried, steamed with buns, used as dumpling filling, or made into soup, offering various ways to enjoy it. It tastes the best in early spring when the gray cabbage is tender.
In ancient times, gray cabbage was only consumed during times of famine. In the book "Nong Zheng Quan Shu", gray cabbage was listed as a wild vegetable that could be consumed when people were starving. "When the ears are mature, the seeds can be pounded into rice and ground into flour to make cakes for steaming and eating".
Health benefits of gray cabbage
Gray cabbage has the function of clearing heat and promoting diuresis. Eating it regularly can also prevent anemia. For children who are prone to parasite infestation, eating gray cabbage can have the effect of killing parasites. For the elderly, it can have a calcium supplement and health maintenance effect.
Therefore, nutritious gray cabbage can be eaten by both the elderly and children. It can also help people with bad breath eliminate odor.
Gray cabbage also contains carotene, vitamin B, fat, protein, and other nutrients that our bodies need in large quantities. They account for a large portion of the nutrition in 100 units, so the nutritional value of gray cabbage is significant.
People who should avoid gray cabbage
Although gray cabbage has great health benefits and is often seen on city dining tables, it should not be consumed excessively.
In particular, people with allergic constitutions should not eat it, as it can cause skin itching and discomfort. Some people with gout should also avoid consuming it, as it can worsen their symptoms.
It is important to note that the amount of gray cabbage consumed at one time should not be excessive, and exposure to strong sunlight should be avoided after consumption or contact. This is because gray cabbage is a photosensitive plant containing porphyrin substances, and exposure to sunlight can cause acute phototoxic inflammatory reactions.
