Chinese Cabbage

Usage: Ideal for fresh salads, Asian cuisine, and a wide range of cooked preparations, including steaming, stir-frying (wok cooking), and soups.

For industrial processing, it can be used as a raw material for kimchi production.

Characteristics: Chinese cabbage (Napa cabbage) is a fresh, crisp-leafed vegetable originating from Asia that combines the properties of lettuce and cabbage. Its elongated, light green leaves and thick, white stalks have a mildly sweet, fresh taste without a bitter aftertaste. The carefully selected heads, packaged in foil, retain their freshness for a longer period. It is excellent for use as a fresh salad in early spring.

Nutritional Value / Benefits:
Chinese cabbage is exceptionally low in calories (14 kcal per 100 g) and contains approximately three times more protein than white (headed) cabbage. It has a high Vitamin C content, and also contains significant amounts of potassium, carotene, dietary fiber, and minerals. Consumption aids digestion, acts as a detoxifier, and strengthens the immune system.