Chinese cabbage essentially has two basic, distinct varieties which are leafy and are extensively used in the Chinese cuisine. These are from the same species as common turnips. Cabbage has been seen to form an important ingredient in the Chinese soups, broths and other preparation. It is one of the most commonly used vegetables in China. Also known as the “poor man’s meat” in several regions of China.
Types
Pekinensis: This is a common variety outside Asia and is also known as napa cabbage or Baguio pechay. This cabbage tends to have broad leaves which have white petioles. The cabbage is naturally wrapped in the form of a cylinder and has a compact and green head. As indicated by the name, the cabbage is popular in regions of North China especially Beijing.
Nutrient Value: The Pekinensis also has high fiber content along with 60KJ of energy. It has minimal fat content and a protein content of 2.3gm. Rich in vitamins, minerals and water content, the cabbage forms essential part of Chinese diet.
Chinensis: The variety has no heads. The cabbage instead has smooth, green leaves whith blades that form clusters similar to mustard and celery. This is popular in regions of southern China as well as Southeast Asia. As this crop is winter hardy, it is also grown in the regions of North Europe. Classified under a separate species, the group was given the name of B. chinensis by the famous scientist Linnaeus.
Nutrient Value: The Chinensis has a high concentration of vitamins and minerals. Vitamin A is almost 3500 IU for 4 oz of cabbage. The cabbage has carbohydrates to the tune of 2.2g per 100g along with 54Kj of energy. It is rich in dietary fibers. The protein content is 1.5g whereas fat is almost 0.2g. It is found to be rich in vitamins, calcium and magnesium as cabbage is a healthful diet.