Chinese cabbage |
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 | Brassica Chinensis L. |
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 | Cruciferae |
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 | Pak choi cabbage, Pe-Tsai cabbage, Chinese cabbage |
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 | Pae-tsai, Phakkat pli, Pae tsai lui. (Department of Agricultural Extension, 2007) |
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 | Cultivated, annual, short stem, leaves spirally arranged, simple obvate. Plants require long-hour days. Flowers are small, yellow, 1 cm. long, pollinated by bees and insects, xenomy. (Department of Agricultural Extension, 2007). Leaves are formed clustered and compactly or loosely in oval shape, pale or light green with crispy texture. (Thawithong Hongwiwat, 2004, 24) |
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ฝ cup contains 80-90 mg. calcium and can be used to treat osteoporosis and strengthen bones and teeth. It contains folic acid that aids in tissue development and DHA synthesis. (Thawithong Hongwiwat, 2004, 24). Can be eaten fresh or as a side dish vegetable for lap (spicy minced meat salad). |
Can be used to strengthen bones, improve muscle function, prevent high blood pressure, cancer in the intestines, improve immunity, strengthen blood vessels, prevent scurvy, cancer and get rid of toxins and heavy metals in the body. (Thailand Health Foundation, 2007) |
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Department of Agricultural Extension (2007) Retrieved
July 11, 2007, from http://www.doae.go.th/Library/html/detail/whitecab/white2.htm (in Thai). Thailand Health Foundation. Phakkat Chao Haeng Senyai A-han. Retrieved October 20, 2007,from http://www.thaihof.org/herb/abstract/mati240.html (in Thai). Thawithong Hongwiwat (2004). Saranukrom Phak, 2nd ed. Bangkok:
Saengdaet. (in Thai). |
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