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Chinese Cabbage

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Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable.

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Chinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable. It grows best when the days are short and mild. As in cabbages, it grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins.

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DescriptionChinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable.Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels.Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels.
ContentChinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable. It grows best when the days are short and mild. As in cabbages, it grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins.Cucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Particularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw. Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins.Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins.
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