Search results
Results from the WOW.Com Content Network
Zha cai. Zha cai ( [ʈʂâ tsʰâɪ]; 榨菜 ), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or ...
Gai lan, kai-lan, Chinese broccoli, [1] or Chinese kale (Brassica oleracea var. alboglabra) [2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless").
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. In much of the world, it is referred to as ...
L. Leaf celery. Leucaena leucocephala. Limnocharis flava. Limnophila aromatica. List of vegetables used in Assamese cuisine. Luffa acutangula. Luffa aegyptiaca.
Konjac (or konjak, English: / ˈkɒnjæk, ˈkɒndʒæk / KON-yak, KON-jak) and konnyaku are common names of Amorphophallus konjac, [2] a vegetable species native to Yunnan in southwest China which has an edible corm. It is also known as konjaku, konnyaku potato, devil's tongue, [2] voodoo lily, snake palm, or elephant yam (though this name is ...
This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese: 大白菜, "large white vegetable"); Baguio petsay or petsay wombok (); Chinese white cabbage; "wong a pak" (Hokkien, Fujianese); baechu (Korean: 배추), wongbok; hakusai (Japanese: 白菜 or ハクサイ) and "suann-tang-pe̍h-á" (Taiwanese) [2] usually refer to members of ...
Kyoyasai. Kintoki carrots. Kyōyasai (京野菜 " Kyoto vegetables") are heirloom vegetables originating in Japan's Kyoto Prefecture. According to the research of the Laboratory of Health and Environment of Kyoto, kyōyasai have more minerals, fibers and vitamins, as well as nutrients that repair DNA than other vegetables. [1]
The sodium content in kosher salt can vary by brand, containing about 310-590 mg/quarter tsp. Although kosher salt is known for its coarse texture, it's also available in a fine texture. 4.