We still know little, so we avoid in the store. Seniors should eat because it reduces inflammation, works well for joints

Pak Choi (read: Pak Czoi) It comes from Chinawhere she has been known for thousands of years. Treated there almost like medicine – And not exaggerated. It is a vegetable from the cross family (the same as broccoli or kale), but it is milder in taste, more universal and easier to prepare.

Little calories, a lot of good. Here’s what you will find in every portion:

• vitamins A, C and K – Support the eyesight, resistance and clotting of blood. For the elderly, this is the basis.
• folic acid – important not only for pregnant women. Seniors help to maintain a healthy nervous system.
• calcium, magnesium and potassium – Trio that supports the heart, bones and muscles. And by the way, it regulates blood pressure.
• antioxidants – They fight free radicals that contribute to cell aging.
• glucosinolan – Sulfur compounds with anti -cancer effects.

This question is asked by many beginner fans of Asian cuisine. And the answer is: almost everything. Pak Choi is so universal that He finds himself both in broth and curry. You don’t have to be a chef to conjure up something tasty from it.

Here are some proven ideas:

1. Fried with garlic and ginger – Classic. Just 5 minutes in a pan with a little sesame oil and it’s ready. Great as an addition to rice, pasta or tofu.
2. In the soup – Pak Choi tolerates cooking well, does not lose firmness or color. Add it to the broth, miso soup or Asian ramen.
3. Steam – The simplest and healthiest way. Steamed with a little soy sauce is a dish in itself.
4. W curry – Green, crunchy, balances every spicy dish. Add at the end of cooking so that it does not lose its elasticity.
5. In salads – Young PAK Choi leaves can be eaten raw. They blend well with orange, sesame and lime dressing.

Do not throw away the stems. Too often, the ends of Pak Choi go to the basket, and this is a mistake. The thicker stems are crunchy and sweet, they resemble something between celery and zucchini. They can be marinated in rice vinegar, add to stir-fry, cut thinly into salads.

Pak Choi does not have to land only in exotic dishes. It can also be tamed in a Polish style:

• instead of Chinese cabbage – for salads with carrots and apple,
• to dumplings – as a light stuffing with cottage cheese and herbs,
• with fried egg and potatoes – As hot green greens from a pan.

Pak Choi absorbs the flavors greatSo it can easily be integrated into classic dinner dishes.

Although Pak Choi is a vegetable for everyone, it is especially worth recommending them to seniors. Why?

• Reduces inflammation – The phytos components contained in it act like natural anti -inflammatory agents.
• Supports the health of the joints – Regular consumption can alleviate rheumatic pains.
• It works slightly diuretic – helps to get rid of excess water and toxins from the body.
• Improves digestion – Fiber from Pak Choi does not irritate the intestines, but supports their work.

In short: Pak Choi is an ideal addition to the diet of the elderly – light, mild and at the same time full of values.

When buying Pak Choi, choose firm art, without yellow spots. At home, store it in the fridge, preferably in paper or a loose plastic bag – away from moisture. Thanks to this, it will survive even a week without losing freshness.

What if you have half left? Cut and freeze – Pak Choi tolerates freezing wellespecially for cooked dishes.

Source: NowowoPuje.pl