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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 ...
The Korean name for napa cabbage, baechu (배추), is a nativized word from the Sino-Korean reading, baekchae, of the same Chinese character sets. Today in Mandarin Chinese, napa cabbage is known as dàbáicài (大白菜), literally "big white vegetable", as opposed to the "small white vegetable" that is known in English as bok choy.
Yep—Chinese cabbage and chard come in second and third, respectively, on the CDC's list of healthiest fruits and vegetables. Chinese cabbage scored 91.99, while chard nabbed 89.27.
"Cabbage" was originally used to refer to multiple forms of B. oleracea, including those with loose or non-existent heads. [20] A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses. [21] It is also a part of common names for several unrelated species.
Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage (Brassica rapa subsp. chinensis) cultivated as a leaf vegetable to be used as food.
It’s no secret that cabbage has a gassy reputation. After enjoying a meal with cabbage, you may notice that gas and discomfort hit a few hours later. While it’s natural and normal to pass gas ...
Smaller leaves are preferred. Varieties of turnip grown specifically for their leaves resemble mustard greens and have small roots. These include rapini (broccoli rabe), bok choy, and Chinese cabbage. Similar to raw cabbage or radish, turnip leaves and roots have a pungent flavor that becomes milder after cooking. [citation needed]
Meigan cai, also called mei cai, is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China.
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