In Siberia, raised new vegetables
The system of functional foods continues to evolve.
November 23, 2018 at 12:01
In the Novosibirsk Akademgorodok has grown Kai-LAN and Houttuynia – vegetable crops that are widely distributed in Asia, but still not mastered in Russia.
Kai-LAN is also called Chinese broccoli in China it is grown commercially, in Thailand it is in the top 10 of the most common vegetables. After studying the content of micro – and macronutrients in the upper stem parts of plants without inflorescences, experts CSBG SB RAS found that the stem Kai-LAN: a) accumulates 32-46 milligram-percent of vitamin C; b) has a high concentration of potassium, calcium, magnesium, and copper; C) contains many glucosinolates — substances that are characteristic for Cruciferae, capable of regular use to prevent serious disease.
In China, mainly used in food flowering shoots Kai Lana, but young leaves are also edible. According to the senior researcher of the CSBG, SB RAS candidate of agricultural Sciences Yuri Poteva usually shoots stewed in vegetable oil, sometimes with the addition of ginger and garlic.
Yuri Fotev surrounded by Chinese broccoli
Houttuynia in Russia known as decorative podvorotni and is often used in gardening and floral arrangements. However, in Siberia, have raised decorative variegated form of this plant, and Houttuynia brought from the Chinese province of Yunnan. In China it is called fish mint, although the flavor of its leaves and roots are actually far from mint, and fish or any seafood.
In Novosibirsk Akademgorodok compared the composition of Houttuynia with the composition of the traditional for our vegetable gardens of tomatoes (cultivar “Delta 264”) and cucumber (variety “F1 Regina”). It turned out that elements of the so-called hematopoietic complex (cobalt, copper, iron, manganese) in leaves and rhizomes Houttuynia 2.9—11.2 times more. The roots of exotic cultures accumulate zinc at concentrations up to 6.7 times higher than tomato and leaves of 35.6 milligram-percent ascorbic acid compared to 16-23 milligram-per cent in tomato.
“Thanks to this rich assortment of nutrients the plant can serve as an adaptogen, that is, to increase the body’s resistance. No wonder, when the Chinese community moved to another country, she’s taking it Houttuynia… …in addition, there are studies that confirm the antimicrobial effect Houttuynia against a parasitic species of fungi of the genus Trichophyton, bacteria staphylococci (in particular, causing purulent skin lesions), and Mycobacterium tuberculosis. It turns out, the plant could potentially be used to fight bacterial infections against which antibiotics do not operate,” says Totev.
For food use leaves, and roots Houttuynia. In Vietnam, fish mint, prepare the salad, in Bhutan, add in a popular chutney in Japan makes it a condiment. The Tibetans use the plant both fresh and roasted. Moreover, the underground part often comes in the dish raw. It’s unusual for Asian cuisine, especially China, where the products are usually subjected to heat treatment, which is probably done to preserve useful properties.