Napa cabbage, Vegetable
Napa cabbage (Brassica rapa subsp. pekinensis) is a type of Chinese cabbage, native to Beijing and is widely used in Asian cuisine especially in Japan, China and Korea. It is commonly known as Chinese cabbage, celery cabbage, hakusai, Peking cabbage, pe-tsai, Tientsin cabbage, and wong bok. Napa cabbage is derived from Japanese, where 'nappa' is referring to the leaves of the plant, when used as food. Napa cabbage is a year-round-available Chinese cabbage with an oblong head and tightly packed pale green to white crinkled, thick-veined fibrous leaves that are thin and crispy. Napa cabbage is mild and sweet. Its taste is a cross between cabbage, iceberg lettuce and celery. It is used in stir fry, soups, eaten fresh or making into kimchi. Napa cabbage contains a high level of vitamin C, calcium, iron, sodium, magnesium, folate, manganese and fiber. In China, napa cabbage is a sign of preosperity, often appear as a symbol in glass and porcelain figures.  Napa cabbage Author: Drab Makyo (Creative Commons Attribution-Share Alike 2.0 Generic) | ||
|
