Chinese cabbage
Chinese Cabbage (Brassica rapa subsp. pekinensis and Brassica rapa subsp. chinensis)
Chinese cabbage, pronounced /ˈtʃaɪˌniːz ˈkæbɪdʒ/, is a type of leafy green vegetable that is a staple in many Asian cuisines. The term "Chinese cabbage" can refer to two subspecies of the Brassica rapa species: pekinensis and chinensis.
Etymology
The term "Chinese cabbage" is a direct translation of the Chinese term "大白菜" (dàbáicài), which literally means "big white vegetable". The name reflects the vegetable's origins in China and its characteristic large, white stalks.
Varieties
There are two main varieties of Chinese cabbage: Napa cabbage (Brassica rapa subsp. pekinensis) and Bok choy (Brassica rapa subsp. chinensis).
Napa cabbage, also known as Chinese white cabbage, is characterized by its tightly packed, elongated head and mild flavor. Bok choy, also known as Chinese mustard cabbage or pak choi, has a more robust flavor and features dark green leaves and white stalks.
Cultivation
Chinese cabbage is a cool-weather crop that prefers temperatures between 45 and 75 degrees Fahrenheit. It is typically planted in the spring or fall and harvested when the heads are firm and tightly packed.
Culinary Uses
Chinese cabbage is a versatile ingredient that can be used in a variety of dishes. It is often used in stir-fries, soups, and salads. It is also a key ingredient in kimchi, a traditional Korean fermented dish.
Nutritional Value
Chinese cabbage is a good source of vitamins A, C, and K, as well as folate and calcium. It is also low in calories, making it a healthy addition to any diet.
Related Terms
External links
- Medical encyclopedia article on Chinese cabbage
- Wikipedia's article - Chinese cabbage
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