Choy sum Choy sum Choy sum (also spelled choi sum or "Cai Xin" in modern Pinyin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus "Brassica" of the mustard family, Brassicaceae ("Brassica rapa" var. "parachinensis" or "Brassica chinensis" var. "parachinensis"). Choy sum is a transliteration of the Cantonese name (), which can be literally translated as "heart of the vegetable". It is also known as Chinese Flowering Cabbage. Choy sum is a green leafy vegetable similar to gai lan, and can be characterized by the distinct yellow flowers which it bears. Each flower has four
Vegetable oils as alternative energy carbon dioxide (CO) out of the Earth's atmosphere to make vegetable oil. The same CO is then put back after it is burned in an engine. Thus vegetable oil does not increase the CO in the atmosphere, and does not directly contribute to the problem of greenhouse gas. It is really a way of catching and storing solar energy; it is a renewable energy. However, as with other "renewable" energy sources, there may be a (relatively small) carbon footprint associated with production or distribution of vegetable oil. Vegetable oil is far less toxic than other fuels such as gasoline, petroleum-based