Goji greens are a nutrient-rich health vegetable.

Goji greens, also known as goji tips, gouya zi, or sweet beet tops, are the tender shoots and young leaves of the goji plant.

Goji berries are sweet in taste and nourishing in nature, with functions of tonifying the kidneys, moistening the lungs, producing vital essence, boosting qi, supporting yang, replenishing deficiency and fatigue, strengthening tendons and bones, dispelling wind and improving eyesight, and resisting aging. Modern pharmacological experiments have shown that long-term consumption of goji berries can enhance human immunity, inhibit the growth of cancer cells, and produce a clear blood-enriching effect. Li Shizhen's "Compendium of Materia Medica" listed goji as a top-grade substance in the classic materia medica, specifically stating: "Leaves gathered in spring are called Tianjing Cao; flowers gathered in summer are called Changsheng Cao; fruits gathered in autumn are called goji berries; roots gathered in winter are called Digupi." Scientists today have performed a scientific analysis of the leaves, stems, and stalks of goji. Every 100 grams of goji greens contains 184 kilojoules of energy, 87.8 grams of water, 5.6 grams of protein, 1.1 grams of fat, 2.9 grams of carbohydrates, 1.6 grams of dietary fiber, 1.0 gram of ash, 0.08 milligrams of thiamine, 0.32 milligrams of riboflavin, 1.3 milligrams of niacin, 58 milligrams of ascorbic acid, and 2.99 milligrams of vitamin E; 170 milligrams of potassium, 29.8 milligrams of sodium, 36 milligrams of calcium, 74 milligrams of magnesium, 2.4 milligrams of iron, 0.37 milligrams of manganese, 0.21 milligrams of zinc, 0.21 milligrams of copper, 32 milligrams of phosphorus, and 0.35 micrograms of selenium; the amino acid content of goji leaves (milligrams/100 milligrams): isoleucine 0.47, lysine 0.71, methionine 0.16, cystine 0.63, arginine 0.61, histidine 0.24, alanine 0.68, aspartic acid 1.25, glutamic acid 1.39, glycine 0.66, serine 0.53, proline 0.74. In addition to containing the same nutrients as the fruit, with differences only in content, it also contains polyphenols, flavonoid glycosides, and other components, making it an excellent health food.

Goji greens have been eaten since ancient times. Xu Guangqi of the Ming dynasty wrote in "Complete Book of Agricultural Administration": "Goji tips grow on high mounds; they are truly a medicinal food coming from Ganzhou. For two years Huainan has had no harvest; gather in spring, gather in summer, and also gather in autumn. For hungry people, eating their fill of them makes them a precious minced delicacy. For relieving hunger, villagers call them sweet beet tops." In "Dream of the Red Chamber," Xue Baochai liked to eat "stir-fried goji sprouts with oil and salt," which was also a beauty dish for the young ladies of Grand View Garden. The regions where it is most cultivated for eating are Guangdong, Taiwan, China, and Guangxi in South China. As people's living standards continue to rise, it is increasingly appearing in northern vegetable markets and on dining tables.

The triploid seedless goji developed by the Ningxia Forestry Research Institute has large leaves and thick stems; its tender stems and leaves can be eaten, whether cold-dressed, stir-fried, or used in soup. It is delicious and nutritious, and regular consumption has health benefits similar to those of goji berries; moreover, it can be eaten regularly without side effects.

After several years of trials by the Ulanqab City Institute of Agricultural Sciences, it is easy to cultivate, high-yielding, and economically effective. Developing this specialty vegetable industry is not only a good path for farmers to become wealthy, but also a touch of new green in our city's vegetable industry.

In terms of seed production, the triploid seedless goji, compared with the best diploid variety currently cultivated nationwide - goji Ningqi No. 1 - has the characteristics of higher nutrient content (total sugar content increased by 37.59%, polysaccharide content increased by 20.00%, total amino acid content increased by 9.50%), fewer seeds (seed count reduced by 8.70% compared with Ningqi No. 1, full seed count reduced by 88.80%), and high yield (single fresh fruit weight increased by 7.33% compared with Ningqi No. 1, yield increased by 6.63%). Its fruit also has bright color, is crystal clear, has thin skin and thick flesh, and tastes excellent. It can be used not only as a variety for deep processing, but is also the preferred variety for fresh eating as a specialty fruit.