Definition of Akusay
Akusay or “ Chinese cabbage” as it is known in some Hispanic countries, is a vegetable of Chinese origin , recognized for being a mixture of chard, lettuce and cabbage.
Physically it is an elongated and cylinder-shaped leaf, it is green, wrinkled and has a great flavor. Considered one of the unavoidable ingredients in Asian food dishes .
In addition to being identified as akusay , it is also known as
cabbage , Chinese cabbage , or napa cabbage .
Preparation and uses of Akusay
This important additive of Chinese, Japanese and Korean gastronomy , has been dispersed all over the world, and to consume it, it can be made raw or cooked (generally sautéed for 3 to 5 minutes). They are served with the characteristic Asian soy sauce and sesame seeds .
Healthy benefits of Akusay
It is an ingredient of innumerable benefits, some of them are:
- Contributes to the reduction of cholesterol.
- Avoid hypertension conditions
- Control uric acid levels.
- It is an ally for the creation of antibodies.
- Provides essential contributions for optimal brain function.
- It contains folic acid and sulfur, which helps to rejuvenate the skin.
- It is an anticancer ingredient.
The citizens of ancient Greece, used this food to increase the amount of breast milk in women while breastfeeding. In addition, they considered it a suitable ingredient for organic deficiencies in the lungs and intestines.
The akusay , is a vegetable with approximately 90% water and vitamins A, B, C and E . It has high properties of nutrients, fiber, carbohydrate and low calories.
- This product, when processed, exudes properties that transform glycosides into elements conducive to the development of cancer cells. To get the best out of it, they should not cook for more than two minutes.
- Do not consume daily, as one of its compounds ( thioglycosides ) can be harmful when consumed in high amounts. The akusay should eat regularly and avoiding exaggerated amounts.