From Wikipedia, the free encyclopedia
Napa cabbage (Brassica rapa subsp. 'pekinensis), from Cantonese (wong nga pak: 黃芽白), also called wom bok, baechu in Korean or hakusai (白菜) in Japanese, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine.[1] In much of the world, this is the vegetable referred to as Chinese cabbage. Napa cabbage is lighter in color than other Chinese cabbages such as bok choy.
In Korean cuisine, it is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.
[edit] Nutrition
Napa cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities. Napa cabbage is made up primarily of water (about 97%).[2]
| Carotene(IU) |
Vitamin A(IU) |
Vitamin B₁(mg) |
Vitamin B2 |
Vitamin C(mg) |
| 100 |
33 |
0.05 |
0.05 |
40 |
2 |
[3]
The yellow part of the leaves have higher concentrations of vitamin A than the white or green parts.
[edit] References
