Chinese Cabbage

Chinese cabbage belongs to the group of brassica (cabbage) vegetables and originated in China.

Its contents are similar to those of cabbage, but it lacks the flavour of cabbage. Compared to white or green cabbage, Chinese cabbage leaves are tender, which significantly reduces its cooking time. It can also be eaten raw.  With proper storage and wrapped in cling film, it can easily stay fresh in the refrigerator for eight to ten days.

Season: From August to January


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
12 kcal Protein 1.1 g Sodium 19 mg A 0 mg
50 kJ Fat 0.3 g Potassium 144 mg B1 0.03 mg
  Carbohydrates 1.2 g Calcium 40 mg B2 0.04 mg
  Dietary fibres 1.9 g Phosphorus 30 mg C 26 mg
    Magnesium 11 mg E 0.24 mg

Energy: 12 kcal, 50 kJ

Nutrients: Protein 1.1 g, Fat 0.3 g, Carbohydrates 1.2 g, Dietary fibres 1.9 g

Minerals: Sodium 19 mg, Potassium 144 mg, Calcium 40 mg, Phosphorus 30 mg, Magnesium 11 mg, Iron 0.6 mg

Vitamins: A 0 mg, B1 0.03 mg, B2 0.04 mg, C 26 mg, E 0.24 mg

Did you know...?

Chinese cabbage is an important source of vitamins, especially in the winter, since it contains a wide range of vitamins and minerals. It doesn’t cause flatulence and contains mustard oils that promote good digestion.

1 portion a day corresponds to:

A quarter of a Chinese cabbage