Chinese Cabbage
Category :
Leafy Vegetables
Hardy biennial Chinese cabbage is cultivated as an annual. It can have either loosely or firmly headed leaves that are large, thick, and sensitive with hefty midribs. Other names for Chinese cabbage include napa, napa cabbage, pe-tsai, wong bok, and chihli. China, Korea, Taiwan, and Japan place a high value on this vegetable. Most cultivars are biennial and produce cylindrical, tightly packed heads when grown as an annual crop.
Recipe of Chinese Cabbage:
In salads, napa cabbage can be consumed uncooked. It has a high water content and when cooked, has a sweet, juicy flavor while absorbing flavors from the other foods it is cooked with. It is typically added to stir-fries and soups in the later stages of cooking since it also softens. You may line a bamboo steamer with napa cabbage in addition to using it in traditional Chinese dishes. When cooking, this will aid in preventing food from sticking to the bottom.
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- ● Rich in Vitamin A, B6, C, Calcium, Iron, Magnesium and Potassium.
- ● Plays a crucial part in maintaining the strength of the bones and teeth.
- ● Aids in the blood's production of hemoglobin.
- ● Includes blood pressure lowering properties, essential for controlling blood pressure.
- ● Includes beta carotene, which is very advantageous for eyesight.
- ● Helps reinvigorate the skin, making it soft and supple.
