PAKCHOY (Brassica rapa L.)

You must have seen the vegetables with a similar appearance to green mustard, but with the form of shorter, smaller and have a wide leaf stem. The vegetable is called pakchoy.

Basically pakchoy and green mustard do not have much of a difference as a vegetable. Only, pakchoy will mature faster when processed as green vegetables harvested when it is still young age.

Pakchoy (Brassica rapa L.) is a type of vegetable plants belonging to the family Brassicaceae. Pakchoy plant originated in China and has been cultivated after the 5^th century by way of extensive in southern China, central China and Taiwan. This vegetable is a new introduction in Japan and remains a family with Chinese vegetable. Now pakchoy developed with extensive way in the Philippines, Malaysia, Indonesia and Thailand.

Pakchoy plant is one of the important vegetable in Asia, or particularly in China. Pakchoy stemmed leaves, oval, dark green and shiny, do not form a head, grew a little straighter or half horizontally, are arranged in spiral meeting, attached to a rod depressed. Petiole, white or light green, plump and fleshy, the plant reaches a height of 15-30 cm.

Morphological diversity and maturity period is quite large in various varieties in this group. There are forms of green leaves and purple faded different. Pakchoy less sensitive to temperature than chicory, so that the plant has a wider adaptability. Pale yellow flowers.

This type is planted by direct seeding or planting moved with high density; which is about 20-25 plants/m², and the dwarf cultivars grown twice more tightly. Early maturing cultivars harvested age of 40 days, and other cultivars takes up to 80 days after planting. Soft leaf and petiole fully developed superbly cooked, pan-fried is presenting the most preferred. Pakchoy have post-harvest lifespan is short, but the product quality can be maintained for 10 days, at a temperature of 0 °C and 95% humidity.

The main production pakchoy leaves. Pakchoy consumed in various forms including engulfed, fried, or pan-fried. By Koreans, general pakchoy pickles preserved in the form of so-called Kimchee.

Condition of Growth

Pakchoy not native Indonesia, according to its origin in Asia. Because Indonesia has a match on the climate, the weather and the soil that developed in Indonesia. Pakchoy plant can grow well in a hot air or cold air, so it can be cultivated from the lowlands and the highlands. Even so, in fact obtained better results in the highlands. Pakchoy plants resistant to rain, so it can be grown throughout the year. In the dry season to note is regular watering.

Land suitable for arable pakchoy is loose soil, many containing humus, fertile, and water disposal well. The degree of acidity (pH) soil optimum for growth is between pH 6-7.

Suitable planting area is starting from a height of 5 meters up to 1200 meters above sea level. But usually cultivated in areas that have a height of 100 meters to 500 meters above sea level. Due to the growth of these plants require a cool air, more quickly when planted in a moist atmosphere. However, these plants are also unhappy at the water pooled. Thus, the plant is suitable if planted at the end of the rainy season.

Nutrition

Pakchoy contain many vitamins and minerals. Levels of vitamin K, A, C, E, and folic mustard classified in the high category. Mustard mineral belonging to the higher categories are manganese and calcium. Mustard greens are also high in tryptophan amino acids and dietary fiber. The content of vitamin K in the vegetables is very high, so eating one cup mustard has been able to meet the body's need for vitamin K per day.

Benefit

Besides being friendly on the tongue, vegetables included in the mustard family contains many benefits that can be useful for your body when consumed. Various nutrients contained in vegetables which is also commonly called by the name of this spoon mustard.

1.   Good consumption for pregnant women. 

2.   Good for reducing cholesterol and good for digestion. 

3.   Good for eye health. 

4.   Good for help blood clotting process. 

5.   Good for maintaining healthy skin and prevent aging.

6.   Good for the formation of collagen. 

7.   Preventing cancer. 

Actually there are a lot of good pakchoy you can feel the benefits to your health. Even so, it is recommended that you set the consumption of mustard spoon is fine. Because of any good thing which is used in excess is not good. Adjust your diet and consume pakchoy well. You can consume pakchoy 1 week 3 times the menu is varied. So you can feel good pakchoy with maximum benefits without making you bored to consume.