What is Gongcai? What are the nutritional components of Gongcai?

Gongcai is bright green in color and tastes very refreshing. It tastes very similar to jellyfish. It is rich in nutrients and has high edible value. Pizhou Gongcai is the most representative. Gongcai can be cooked in many ways. It can be fried, cooked in soup, or eaten with other vegetarian dishes. It is popular among people. Gongcai is a pure natural green high-grade dehydrated vegetable. It makes a sound when eating, which is very enjoyable to listen to. What size do you like? Do you know it?

Contents of this article

1. What is Gongcai?

2. Nutritional content of Gongcai

3. How to select Gongcai

What is Gongcai?

Gongcai, also known as moss and xiangcai, is a natural green high-grade dehydrated vegetable with a cultivation history of more than 2,200 years in my country. It was presented to the imperial court during the reign of Emperor Qianlong of the Qing Dynasty and was very popular. Since then, it has been presented as tribute every year, hence the name. Gongcai is bright green in color and tastes similar to jellyfish. It is rich in nutrients and has high edible value. Pizhou Gongcai is the most representative.

Gongcai is bright green in color and tastes very refreshing. It is very similar to the taste of jellyfish and is rich in glutamic acid, vitamins, calcium, iron, vitamin C and other nutrients. It has a very high nutritional value. Gongcai can be cooked in many ways, such as stir-frying, cooking soup, or eating with other vegetarian dishes. It is very popular among people.

Gongcai is grown in many areas of my country, among which Pizhou is the most famous. It is one of Pizhou's commodities exported to major regions across the country and Hong Kong. According to legend, Pizhou's Gongcai was brought over from Bo, Anhui during the Ming Dynasty, and later settled in Pibei and Pinan respectively. However, due to soil reasons, Pibei no longer produces Gongcai.

Gongcai is a pure natural green high-end dehydrated vegetable. It makes a sound when eaten and is very refreshing. In the 1960s, it was vividly called "ringing vegetable" by Premier Zhou Enlai. Since 1998, it has been designated as a green health food and has become one of the designated green state banquet dishes in the Great Hall of the People.

Nutritional composition of Gongcai

Gongcai contains carbohydrates, protein, fat, dietary fiber, pectin, potassium, phosphorus, calcium, sodium, magnesium, iodine, iron, folic acid, vitamin A, carotene, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, vitamin K and other ingredients.

How to select Gongcai

It is basic that the vegetables look green and have no yellow leaves. Of course, this is also a sign of fresh vegetables. We don't buy vegetables every day when we go to work. If the Gongcai we buy needs to be kept for a few days, some merchants will sprinkle water on the vegetables or wash them with water to make them look clean and beautiful. Of course, there is no problem eating them on the same day, but if they are kept for a long time, the taste will be much worse. If you want to keep them for a long time, it is best to choose vegetables that have not been soaked in water.

Also, touch the Gongcai with your hands. If you find that the Gongcai is soft and rotten, don't buy it. This is obviously the result of being stored for too long. It is best to choose those with large leaves and short stems. This is definitely more delicious than those with long stems.