Napa Cabbage — Feel Good Meals NC (2024)

FAQs

Is napa cabbage healthier than regular cabbage? ›

Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper.

Napa cabbage has manganese, which has been shown to help prevent overly high blood sugar levels that can contribute to diabetes. Napa cabbage is also rich in Vitamin C, which helps to enhance our immunity.

Napa cabbage has a more delicate flavor and texture than Western cabbage, but substitutes easily, making it perfect for eating raw in salad and slaw (but still tough enough to stand up well to all kinds of cooking methods).

Weather Condition

A significant reason for the rising price of cabbage is drought which makes it hard to grow the crop.

Consuming cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence.

Folates: Napa cabbage is an excellent source of folic acid, one of the essential components of DNA. Vitamin C: The cabbage is rich in vitamin C, which can help the body fight infection and can also inhibit inflammation and free radicals.

Broccoli contains fiber and a nutrient called sulforaphane, which may help keep your blood sugar levels stable. Novella Lui, RD, M.H.Sc. Novella Lui, RD, M.H.Sc.

Both contain vitamins, minerals, and antioxidants

However, cabbage contains significantly more vitamins and minerals than iceberg lettuce, including vitamins C and K, folate, and potassium ( 1 , 2 ).

However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

Prepare Napa cabbage by discarding any outer leaves that are wilted. Remove leaves individually and wash to remove any dirt hidden between the leaves. Use the leaves whole or shredded, depending on your recipe.

Do you have to wash the inside of Napa cabbage? ›

Cleaning and cooking.

Before using, discard any damaged or wilted outer leaves. Looser varieties, such as napa and bok choy, should also be rinsed to get rid of any dirt between leaves.

Stored unwashed in the refrigerator, Napa is fresh up to a week. Wrapping in plastic wrap can help prevent wilting, and if a recipe calls for just part of a head, I would suggest just plucking the leaves from the outer layer instead of using a knife to chop it all at once.

Napa cabbage (Brassica rapa subsp. pekinensis, or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas, and Australia.

Native to China, Napa cabbage is most popularly used in Asian cuisine and is also known by many different names, including Da bai cai in Mandarin, Sui choy in Cantonese, Hakusai in Japanese, Pechay Baguio in Filipino, and Wombok in English.

Fresh napa cabbage heads are oblong and wrapped in ruffled, bright green leaves with bright white ribs. The head should feel heavy for its size, and it should give off a pleasant, clean fragrance.

If you're deciding between the two, cabbage is the more nutritious choice. However, in a situation in which only lettuce will do, try a more nutrient-dense variety like romaine or red leaf lettuce.

According to the Eat Right America ANDI score of the Top 30 Super Foods, Napa cabbage (also known as Chinese cabbage) ranks a very respectable #7, with a nutrient score of 704 out of a possible 1000.

Napa cabbage, a Chinese variety that can be found at any major grocery store, has a more tender texture and slightly sweeter taste than standard green or red cabbages. It's commonly used in dishes like kimchi, soups, or as a stuffing for dumplings, but there's a world of other ways to eat napa cabbage.