Napa cabbage is an annual, cool season vegetable. It grows best when the days are short and mild. As in cabbages, Napa grows to oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent, pale white veins. At its core, the leaves feature smooth, light yellow hue. It is native to china but nowadays it is grown throughout the world due to its wonderful taste. It is mostly used in East Asian dishes. It tastes delicious when cooked. It is also used raw in many dishes like salads.
| Name | Napa cabbage |
|---|---|
| Scientific Name | Brassica rapa |
| Native | Beijing region of China |
| Common/English Name | Chinese cabbage, pe-tsai, celery cabbage, Chinese white cabbage, Peking cabbage, won bok, nappa (Japanese), hakusai (Japanese), pao, hsin pei tsai, chinese leaf |
| Name in Other Languages | United Kingdom: Chinese leaf New Zealand: Wong bok Australia: Wombok Philippines: Pechay baguio China: Sui choi |
| Plant Growth Habit | Annual, cool season vegetable |
| Growing Climate | Grows best in full sun, but will tolerate partial shade |
| Soil | Well-drained, nutrient-rich soil that’s high in organic matter. |
| Plant Size | 18 inches tall and wide |
| Leaf Shape & Size | Long, oval shaped head consisting of tightly arranged crinkly, thick, leaves |
| Leaf Color | Light yellow-green |
| Leaf Flavor | Sweet, crunchy, and celery flavored leaf |
| Leaf Taste | Slightly milder and a little sweeter |
| Varieties/Types |
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| Major Nutrition | Vitamin B9 (Folate) 47 µg (11.75%) Copper, Cu 0.105 mg (11.67%) Iron, Fe 0.81 mg (10.13%) Manganese, Mn 0.221 mg (9.61%) Vitamin C (Ascorbic acid) 3.5 mg (3.89%) Calcium, Ca 32 mg (3.20%) Vitamin B3 (Niacin) 0.508 mg (3.18%) Vitamin B6 (Pyridoxine) 0.04 mg (3.08%) Phosphorus, P 21 mg (3.00%) Protein 1.2 g (2.40%) |
| Health Benefits |
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| Calories in 1cup (109gm) | 13 Kcal |