Chinese Cabbage is not bok choy. It is, however, referred to as Napa (or nappa) Cabbage, and several other names not used here in America. Chinese cabbage is more mild in flavor and more delicate in texture than other cabbage varieties. The leaves are perfect for using as sandwich wraps and for rolling with clever mixtures. The tender leaves are perfect for eating raw, but are delicious lightly sautéed or braised as well. Botanically, this cabbage belongs to the brassica family which also includes Brussel sprouts, kale, etc. There are two major types of Chinese cabbage, Chilili and Che Foo.
Nutritionally, this is one of those must eat foods:
- Low in calories, fitting in the classification of a zero-calorie food
- Packed in antioxidants
- High soluble and insoluble dietary fiber
- Excellent source of folate, Vitamin C, Riboflavin, Pantothenic Acid
- Natural source of electrolytes and minerals such as Calcium, Potassium, Phosphorus, Manganese, iron, and magnesium
Without further explanation of the bulleted list above, Chinese Cabbage is a nutrition powerhouse, feeding the body by providing the phytochemicals and phytonutrients, vitamins and minerals, to help protect the body against major disease and illness. Please note that it is advised in some individuals with thyroid dysfunction to limit brassica vegetables in their diet.
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