Chinese cabbage

Chinese cabbage
	Chinese cabbage ( Brassica rapa subsp. Pekinensis )
Systematics
Order :	Cruciferous (Brassicales)
Family :	Cruciferous vegetables (Brassicaceae)
Tribe :	Brassiceae
Genre :	Cabbage ( Brassica )
Type :	Brassica rapa
Subspecies :	Chinese cabbage
Scientific name
	Brassica rapa subsp. pekinensis
	( Lour. ) Hanelt

Yellow flowers of Japanese cabbage, Japan 2009

Kimchi - pickled Chinese cabbage, Korea 2005

Chinese cabbage ( Brassica rapa subsp. Pekinensis , Syn . : Brassica rapa subsp. Glabra , B. pekinensis (Loureiro) Ruprecht ), also known as Peking cabbage , Japanese cabbage , celery cabbage , is a vegetable. Chinese cabbage forms a firm, oval to narrow cylindrical head with a weight of approx. 1–3 kg. Its leaves are mostly yellow-green and have broad, white, slightly curled leaf veins. There are many cultivars of Chinese cabbage . It is available all year round, with its main harvest season being October and November. Chinese cabbage can be used in many ways as a food in the kitchen. Not to be confused with this is the Chinese mustard cabbage (see Pak Choi ), which has slightly smaller heads and dark green leaves similar to the Swiss chard .

Origin and history

Chinese cabbage is said to have originated from a cross between the turnip and mustard cabbage . It was first cultivated in China in the 5th century and is called Baicai ( Chinese 白菜 , Pinyin báicài - "white vegetables") or Dabaicai ( 大白菜 , dàbáicài - "large white vegetables"). From the 15th century it was also used in Korea as baechu - RR or paech'u - MR ( kor. 배추 ) and from the 19th century in Japan as hakusai ( Japanese 白菜 , kana はくさい ) or paku choi ( kana パクチョイ ) cultivated. Chinese cabbage has been known in Europe since the beginning of the 20th century.

use

Chinese cabbage is used as a vegetable in soups, wok dishes and salads. Fermented with lactic acid as kimchi in Korea and as “hakusaizuke” ( Japanese 白菜漬け or はくさいづけ , “pickled Chinese cabbage / pickled hakusai / literally pickled white vegetables”) in Japan it is a typical dish. The taste of the variety cultivated in Japan, Japanese cabbage - 日本大白菜 , Rìběn dàbáicài , stands out a little more finely than the other varieties.

ingredients

Chinese cabbage contains the following noteworthy substances, especially potassium , calcium and folic acid . The values serve as a general orientation and are not fixed, as the environmental conditions of the growing area also have an influence on these values.

100 g raw Chinese cabbage contain: ^A^B
Calorific value	water	fat	protein	carbohydrates	Fiber	sugar
67 kJ (16 kcal)	95 g	0.2 g	1.2 g	3.2 g	1.2 g	1.4 g

100 g raw Chinese cabbage contain: ^A^B
Sat. Fatty acids	Simple unsaturated Fatty acids	Multiple unsaturated Fatty acids	Folic acid
43 mg	23 mg	72 mg	79 µg

100 g raw Chinese cabbage contain: ^A^B
iron	copper	potassium	Calcium	Magn.	sodium	phosphorus	selenium	zinc
0.31 mg	36 µg	240 mg	77 mg	13 mg	9 mg	29 mg	0.6 µg	0.23 mg

100 g raw Chinese cabbage contain: ^A^B
β-carotene	Vita. A.	Vita. B1	Vita. B2	Vita. B3	Vita. B5	Vita. B6	Vita. C.	Vita. K1
0.19 mg	16 µg	40 µg	50 µg	0.4 mg	0.11 mg	0.23 mg	27 mg	43 µg

Source for tables:

annotation

^A. The nutrient table is incomplete; H. it also contains other nutrients in the food that are not listed in the table! When cooked, the vegetables contain different nutritional values. See the original table (cooked) in the individual evidence.

^B. After the souci / specialist / herb. German Research Institute for Food Chemistry, 5th edition, 1994. 100 g raw Chinese cabbage contain: 95 g water, 144 mg potassium, 40 mg calcium, 11 mg magnesium and 26 mg vitamin C.

Pests

The pupae of the cabbage fly can often be found in the leaves of the Chinese cabbage .

Trivia

In Chinese art , the Chinese cabbage can be seen as a motif in the form of the famous jade cabbage in the collections of the Palace Museum of Beijing , Tianjin and Taipei as a national treasure.