Napa cabbage
Napa Cabbage
Napa cabbage (pronunciation: /ˈnɑːpə ˈkæbɪdʒ/), also known as Chinese cabbage or Peking cabbage, is a type of cabbage that is native to East Asia. Its scientific name is Brassica rapa subsp. pekinensis.
Etymology
The term "Napa" in Napa cabbage comes from the Japanese words "nappa" meaning "leafy green" and "cabbage". The term "Chinese cabbage" is a direct translation of its Chinese name, "大白菜" (dàbáicài), which means "big white vegetable".
Description
Napa cabbage is a biennial plant that grows to a height of 20–60 cm. It has broad, thick, tender leaves that are bluish-green in color. The leaves are arranged in a compact, elongated head, similar to a romaine lettuce. The plant's flowers are yellow and the seeds are round and black.
Culinary Uses
Napa cabbage is a common ingredient in East Asian cuisine. It is often used in stir-fry dishes, soups, and kimchi, a traditional Korean fermented dish. It can also be eaten raw in salads.
Health Benefits
Napa cabbage is rich in vitamin C, vitamin K, and folate. It also contains fiber, which aids in digestion, and antioxidants, which help protect the body against damage from free radicals.
Related Terms
- Bok choy: Another type of Chinese cabbage.
- Kale: A leafy green vegetable that is similar in taste and texture to Napa cabbage.
- Savoy cabbage: A type of cabbage that is similar in appearance to Napa cabbage.
External links
- Medical encyclopedia article on Napa cabbage
- Wikipedia's article - Napa cabbage
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