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  Fruits Vegetables
es en ca
 
Chinese cabbage, Brassica rapa / Cruciferae (Brassicaceae)
Note: Composition for 100 g. of fresh product
Values in ( min. - max. ) format.
Energy: 12.34-12.34 kcal
Fats: 0.30-0.30 g
Fibres: 1.90-1.90 g

Minerals

Calcium: 40.00-40.00 mg
Zinc: 0.314-0.314 mg
Phosporus: 30.00-30.00 mg
Iron: 0.600-0.600 mg
Magnesium: 11.00-11.00 mg
Manganese: 0.280-0.280 mg
Potasium: 144.00-144.00 mg
Sodium: 19.00-19.00 mg
Iodine: 0.300-0.300 µg
Proteins: 1.19-1.19 kcal
Carbohidrates: 1.19-1.19 g

Liposoluble Vitamins

A Retinol: 70.83-70.83 µg
A Carotenoids: 425.00-425.00 µg
E or Tocoferol: 0.240-0.240 mg

Liposoluble Vitamins

B1 or Thiamine: 0.032-0.032 mg
B2 or Riboflavine: 0.038-0.038 mg
B5 or Pantothenic Acid: 0.200-0.200 mg
B6 or Piridoxine: 0.121-0.121 mg
B9 or Folic Acid: 26.00-26.00 mg
C or Ascorbic Acid: 26.00-26.00 mg
Chinese cabbage
The Chinese cabbage is a vegetable that little by little spreads all over the continents, although in Asia it is a well-known and highly consumed product. They are consumed in many different ways, both raw and cooked, and they supply significant quantities of vitamins and minerals to the organism.
Nutrition and eating
Chinese cabbages may be used to treat stomach or intestine problems, since they are digestive and prevent constipation. Additionally, their consumption is suitable in case of hypertension.
The fruit
The Chinese cabbage is a vegetable that little by little spreads all over the continents, although in Asia it is a well-known and highly consumed product. They are consumed in many different ways, both raw and cooked, and they supply significant quantities of vitamins and minerals to the organism.

Chinese cabbages belong to the family of the Brassicas, the same as the headed cabbage, broccoli or cauliflower. They are highly consumed in the Far East, known for more than 1,500 years, although in Europe their consumption spreaded during the 1970’s decade.

Two types of Chinese cabbages are mainly consumed. One is the ‘pe-tsai’ type, that forms a lengthy heart similar to the lettuce, whereas the ‘pak-choi’ type bears loose leaves that are similar to a beet. There are different varieties of these two types of Chinese cabbage that are adapted to the year’s seasons; therefore, they are available all the year round.

Chinese cabbages are consumed raw, mainly in salads, or cooked in soups, meat or vegetable stews. They are an important source of vitamins and minerals. Besides, they are low in calories and rich in fiber, reason why they are suitable in hypocaloric diets.
The plant
Two species of Chinese cabbages are cultivated. The Chinese cabbage ‘pe-tsai’ type resembling a lettuce forms a heart and can reach 60cm of height. The ‘pak-choi’ type is smaller, it does not form a heart and it is similar to the spinach beet.

In fact, the term " chinese cabbage’ includes two different species. One is Brassica rapa sp. pekinensis or " pe-tsai’, that would be the Chinese cabbage. The other one is Brassica rapa sp. chinensis or " pak-choi’.

The Chinese cabbage " pe-tsai’ bears more or less great elongated cabbages, with vertical, irregular sawed leaves, and with very marked nerves. The leaf’s petiole is wide and whitish. The plant reaches 50-60cm high.

The Chinese cabbage " pak-choi’ is characterized by great dark green leaves with smooth edges, that end in a narrow white petiole. This species does not form a heart, and it is similar to the spinach beet or the spinach. This plant does not surpass 30-40cm high.
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