What is Napa Cabbage?

Napa cabbageAlthough the crop in question may resemble lettuce externally, it is still closer to cabbage in terms of origin. The main visual difference is the shape of the cabbage, which has an elongated shape and an impressive number of wrinkled green leaves.

Napa cabbage is under the umbrella of “Chinese cabbage,” often known as bok choy. The most common names for this vegetable include Chinese cabbage, Peking cabbage, Napa cabbage, and celery cabbage.

What Does Peking Cabbage Taste Like?

Romaine lettuce
Peking cabbage has a delicate flavor that falls in between Romaine lettuce and white cabbage. The leaves are soft but juicy and crunchy. When you bite into Chinese cabbage, you won’t taste the mild spice that comes with regular cabbage.

Most frequently, cabbage is consumed raw and is paired with roasted meat and vegetables in salads, appetizers, sandwiches, and meals.

Nutritional Value of Napa Cabbage

Per 100 grams. Peking cabbage is:

Water Dietary fiber Carbohydrates Fats Squirrels Nutritional value
94 g. 1,2 g. 2 g. 0,2 g. 1,2 g. 16 kcal.

The Helpful Compounds and Minerals Consist Of:

  • Vitamin C is essential for maintaining the strength of the immune system, stimulating recovery processes in the body, as well as being useful for strengthening small capillaries;
  • B vitamins (B2, B6, and B9) are involved in many processes of synthesis of trace elements and cell division, improve and stabilize the functioning of the nervous system, and help to equalize the hormonal background;
  • Ascorbic, folic, and nicotinic acids are essential for healthy metabolic processes;
  • Lutein whose main function is to influence visual acuity and photoprotection.

Benefits of Chinese Cabbage

Chinese cabbage benefitsChinese cabbage leaves contain a large number of alloys. Thanks to these substances, the organism’s performance efficiency is significantly improved. Due to the abundance of fiber that the vegetables contain, the digestion process is normalized. An extensive vitamin base in the plant’s organic matter helps to split unwanted oils and remove excess liquid from the organism. Then it helps the human liver function by increasing the enzyme’s counteraction against various toxic substances’ attacks.

If we consider the plant’s vitamin content, we see that it contains a large amount of ascorbic acid (vitamin C). It promotes collagen production in the organism, which improves skin elasticity. Medical experts also recommend eating cabbage in the winter or in cold weather. It will increase immunity to various diseases.

Doctors often recommend this vegetable to people who want to lose weight. Due to its unique constitution, it can be eaten both raw and after heat treatment. Herewith, the number of kilocalories does not increase and remains at the same level.

How To Choose Chinese Cabbage

Peking cabbage has some nuances that must be considered in the selection of this vegetable:

    How to choose Chinese cabbage

  1. The leaves of the plant should be dense and tight;
  2. Regardless of the particular shade, the color of the leaves should be intense and bright;
  3. Lighter sprouts tend to have juicier leaves;
  4. When selecting should be guided by the medium-sized sprouts;
  5. The leaves of the plant should be dry;
  6. The cauldron itself should be moderately dense and tight.

How To Store Napa Cabbage

During storage, it is necessary to occasionally inspect the sprouts and, if necessary, remove damaged leaves. Three basic rules for the long storage of Chinese cabbage:

  • Humidity of 90-95%;
  • The air temperature is between 0 and +2 degrees Celsius;
  • It is not superfluous to wrap the sprouts in cling film;

Chinese cabbage storage

Note!If these rules are followed, the Napa cabbage can be stored for one to four months, and some late-ripening varieties even longer.

Interesting Facts

  1. Peking cabbage is quite an ancient plant, the first mention of its cultivation by humans dates back to the end of the 5th century AD;
  2. In Japan, where the cabbage is more widespread, the varieties of different colors, which now decorate the flowerbeds of the country of the rising sun, have been bred through breeding;
  3. For South Koreans, Chinese cabbage, and mainly the dish made from it called “Kimchi,” is a must at any meal;
  4. Along with broccoli cabbage, Napa cabbage has a negative caloric value;
  5. Given the popularity of this vegetable in Asian countries, as well as the relatively high average life expectancy, it can be assumed that a reasonable consumption of this product has a positive effect on long-term health;
  6. In botanical terms, this cabbage is a subspecies of turnip;
  7. The structure of this type of cabbage lacks the core, but the plant still forms a sprout;
  8. In Asian countries, the plant has such a cult status that a 20-meter tall monument to the crop has been erected in Hebei Province, China;
  9. The plant is the result of a cross between a leafy cabbage-less vegetable, bok choy, and turnip;
  10. Before it became widespread around the world, it was grown exclusively in Japan, Korea, China and East Asia.


Can I eat the white part of the Chinese cabbage?

The white part of the leaves of this vegetable is the most valuable, being the juiciest and most useful part of the leaves.

Can I grow Napa cabbage in the greenhouse?

Yes, you can, it can also be used for compaction when planting with tomatoes and cucumbers.

What's the difference between Napa cabbage and Chinese cabbage?

The Chinese cabbage has several names, which are used depending on the region, so this crop can be called Chinese, Peking, petsai or lettuce.

Who should be careful when using?

Who should be careful when using?

What's better not to mix it with?

It is worth avoiding the simultaneous use of Chinese cabbage and dairy products, otherwise it is possible bloating, flatulence and colic.

«Important: All information on this site is provided for informational purposes only. Please consult a health care professional before implementing any recommendations. «Neither the editors nor the authors are responsible for any possible harm caused by the materials.»