Chinese Cabbage Also indexed as: Celery Cabbage, Hakusai, Peking Cabbage, Wong Bok
Preparation, uses, and tips
Remove the stem, separate the leaves, and wash well. Slice the leaves into strips about 1 to 1 ½ inches (2.54 to 3.8 cm) thick and stir-fry with carrots, red sweet peppers, mushrooms, and tofu or chicken.
Buying and storing tips
Chinese cabbage can be found in the produce section of most health food stores, specialty markets, and some supermarkets. Choose firm, tightly packed heads that have crisp, green-tipped leaves. Refrigerate Chinese cabbage, tightly wrapped, for up to three days.
Varieties
Chinese cabbage is a specific type of cabbage.
Nutrition Highlights
Chinese cabbage, 1/2 cup (85g) (boiled)
Calories: 10
Protein: 1.3g
Carbohydrate: 1.5g
Total Fat: 0.1g
Fiber: 1.4g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.