A new study has revealed that Chinese mustard greens are being used as an inexpensive and effective source of protein and vitamin C in China.
The new study by researchers from the University of California, Davis, is the first to show that Chinese cabbage is a valuable source of vitamin C and protein in the diets of the Chinese and Koreans.
The research, published in the journal Proceedings of the National Academy of Sciences, found that when Chinese cabbage was grown in greenhouses, the cabbage plants needed to be watered daily and that the cabbage plant produced a high level of protein in response to the need for moisture and sunlight.
The results are significant because China has been increasing its consumption of cabbage in recent years as it seeks to increase its vegetable protein consumption and the quality of its food.
But the study also found that the diet of the cabbage-growing populations in China is very different from that of Americans.
The study found that China’s cabbage consumption is high in calories and has high levels of fat and cholesterol.
It also had very high levels, about 1,000 times the average U.S. diet, of total saturated fat, trans fats and cholesterol, according to the authors.
In contrast, Americans consume less cabbage and are more likely to be vegetarians.
And Americans tend to eat higher amounts of fruit and vegetables, the study found.
The researchers say that the results of their study suggest that the Chinese cabbage diet is not necessarily the only source of dietary protein and vitamins in China, but it may be the best.
The authors also said that the findings should encourage China to take steps to boost the health of its people.
The University of Chicago professor said in a statement that the study’s findings underscore the importance of encouraging plant-based diets in China as it pursues a healthier diet.