Introduction:
Chinese cabbage is characterised by its firm, oval to narrow cylindrical head and its yellow-green, curly leaf veins.
Use/Preparation:
The vegetables are delicious in soups, wok dishes and salads (e.g. in combination with fruit such as oranges, apples and sultanas), as a dip vegetable, steamed, baked, braised, fried, as a vegetable roulade or fermented.
Health:
Chinese cabbage provides vitamins such as vitamin C, folic acid, B vitamins and, among others, the minerals potassium and iron. The mustard oils (glucosinolates) it contains have an antibacterial and anti-inflammatory effect and can reduce the risk of certain cancers. Cabbage is less flatulent than other types of cabbage such as kale or white cabbage.
Alternatives:
Eng verwandt mit Chinakohl ist Pak Choi. Aber auch andere verträgliche Kohlgemüse eignen sich aufgrund ähnlicher Inhaltsstoffe und Nährwerte als Alternative.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 16/67 |
| Fat | 0,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 3,2 g |
| Sugar | 1,4 g |
| Protein | 1,2 g |
| Salt | 0 g |
