Healthy Food Database

Chinese Cabbage
Chinese Cabbage - also called Wong Baak or Wong Bok - has tightly-packed, light green leaves with the outside ones having thick, white ribs. Mild, but distinct non-cabbage flavour.
Category: Vegetable
In Season: all year
To Buy:
Best bought unwrapped but is often found wrapped in plastic wrap. Look for fresh crisp and green leaves and avoid leaves that are brownish or discoloured.
To Store:
Unwrap any plastic wrapping and replace with a vegetable bag. Store in the crisper section of the fridge. Chinese cabbage will keep for up to 4 days in this way.
Tips & Tricks:
Cooking Tips:
Can be substituted for cabbage to make a more digestible coleslaw.

Nutrition per 1 Cup:

Energy (kJ):
52
Protein (g):
1.1
Saturated Fat, g :
0.0
Vitamin A:
Iron, mg:
Potassium:
Salicylates:
Safe/negligible amount
Carbohydrates, g:
0.8
Fat (g):
0.3
Monosaturated Fat , g:
0.0
Vitamin C:
Folic Acid:
Amines:
No information available
Glutamates:
n/a

Benefits the Following Health Conditions:*

Anaemia
Cold and Flus
Find recipes with Chinese Cabbage

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS