The vegetable-use goji variety Ningqi Cai No. 1: green and nutritious

Researchers at the Goji Research Institute of the Ningxia Academy of Agriculture and Forestry Sciences successfully bred a new vegetable-use goji variety, "Ningqi Cai No. 1," through interspecific hybridization between wild goji and Ningxia goji (Lycium barbarum). The project has passed expert appraisal organized by the Science and Technology Department of the Ningxia Hui Autonomous Region. The successful cultivation of vegetable-use goji has opened up a new pathway for the multi-purpose development and comprehensive utilization of goji.

"Ningqi Cai No. 1" has good production traits, a large growth volume, wide adaptability, strong stress resistance, low susceptibility to pests and diseases, high vegetable yield, rich nutrition, good taste, easy cultivation, and easy management. It is a green, pollution-free, high-quality variety that can be widely applied in the vegetable production sector. It is drought-resistant and tolerant of barren soil, highly resistant to pests and diseases, early in phenological phase, high in vegetable yield (1695 kg of vegetables per mu), long in production cycle, easy to propagate, easy to cultivate, and convenient to manage. It is a pollution-free green vegetable, with an input-to-output ratio of 1:5.17.

"Ningqi Cai No. 1" is rich in nutrition. Analysis by the Ningxia Testing Center shows that it is rich in 18 amino acids, with a crude protein content of 351.6 g/kg, fat 26.3 g/kg, total amino acids 244.7 g/kg, vitamin C 134.5 mg/kg, calcium 0.56%, as well as trace elements such as zinc, iron, and selenium, and it has a low fiber content and high medicinal and edible value.