Winter vegetables, also known as "Dong Cai," are a traditional Chinese semi-dry, non-fermented pickle that has gained popularity both domestically and internationally. This unique vegetable is not only a staple in many households but also recognized for its nutritional value and distinctive flavor. There are two main varieties of winter vegetables, each with its own subtle differences in texture and taste.
Rich in essential vitamins and minerals, winter vegetables offer more than just a delicious addition to meals—they support overall health and well-being. They are particularly noted for their ability to stimulate appetite and enhance cognitive function, making them a great choice for those looking to maintain mental clarity and energy levels.
These vegetables are commonly used in soups or stir-fries, where they add a savory, slightly tangy flavor that complements a wide range of dishes. Their versatility makes them a favorite among chefs and home cooks alike.
Nutritional information for 100g of edible portion:
- Calories: 46 Kcal
- Thiamine (B1): 0.02 mg
- Calcium (Ca): 135 mg
- Protein: 3.5 g
- Riboflavin (B2): 0.09 mg
- Magnesium (Mg): 0.3 mg
- Niacin (B5): 0.9 mg
- Iron (Fe): 11.4 mg
- Carbohydrates: 7.3 g
- Vitamin C (VC): 0 mg
- Manganese (Ma): 0.66 mg
- Dietary Fiber: 2.8 g
- Vitamin E (VE): 0 mg
- Zinc (Zn): 0.98 mg
- Vitamin A: 12 µg
- Cholesterol: 0 mg
- Copper (Cu): 0.13 mg
- Carotene: 17.7 µg
- Potassium (K): 443 mg
- Phosphorus (P): 81 mg
- Retinol Equivalent: 68.4 µg
- Sodium (Na): 7228.6 mg
- Selenium (Se): 1.65 µg
With such a rich nutrient profile, winter vegetables are not only a flavorful addition to meals but also a healthy one. Whether enjoyed as a side dish, in a soup, or as part of a stir-fry, they bring both taste and nutrition to the table. Their long shelf life and ease of preparation make them a practical choice for any kitchen.
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