There are leafy and рhead types of Chinese cabbage. Kale is used in its raw form, mainly in salads. The head types of Chinese cabbage needs to be thermally processed, i.e. you can cook it in the same way as ordinary cabbage in soups, stews, side dishes, casseroles. In Southeast Asia, this cabbage is even fermented. The light, unobtrusive taste of the cabbage is in perfect harmony with many products, which allows you to experiment and create new original recipes for salads and snacks. Frutta Verde online store cares about its customers – here you can order the freshest and most delicious Chinese cabbage!
In terms of vitamin content, Chinese cabbage is superior to many other types of cabbage. There is more vitamin C in Chinese cabbage than in white cabbage. Chinese cabbage contains a significant amount of protein, ascorbic acid (4-5 times more than in lettuce), iodine, iron, citric acid and carotene.
The constant use of Chinese cabbage has a beneficial effect on the nervous system, the body copes with stress easier, and on the cardiovascular system.
The content of vitamins in Chinese cabbage (per 100 g of edible part):
- Β-carotene – 0.19 mg
- Vitamin C – 60-95mg
- Vitamin B6 – 0.16mg
- Niacin – 0.60 mg
- Pantothenic Acid – 0.105mg
- Vitamin B2 – 0.08mg
- Vitamin B1 – 0.10mg