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Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).
Cook with Chinese cabbage
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Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(s)-3-amino-2-methylpropanoate
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Elderberry
20 shared
Based on shared molecular compounds · click to explore
What science says
nutrition finding
“The mean nitrates level was higher in A. tuberosum Roth (5150 mg kg(-1)) and spinach (4259 mg kg(-1)), intermediate in radish (1878 mg kg(-1)) and Chinese cabbage (1740 mg kg(-1)), and lower in onion (23 mg kg(-1)), soybean sprouts (56 mg kg(-1)) and green pepper (76 mg kg(-1)) compared with those in other vegetables.”
nitrate levels→are intermediate in→radish and Chinese cabbage
