Chinese Cabbage
Description
Chinese cabbage, also called Napa, is a lettuce-like vegetable with a head of light green leaves, Brassica pekinensis. This vegetable is an excellent source of provitamin A carotenoids. Chinese cabbage contains about 25 times the provitamin A carotenoids contained in ordinary cabbage, and is also a very good source of vitamin C and vitamin K.
As a member of the cruciferous vegetable family, Chinese cabbage is believed by some to play a positive role in preventing stomach cancer and colon cancer.
Available throughout the year.
Caloric Content
| 1 | 2 | |
| Calories: | 11 | 10 |
| Protein: | .9 | 1.32 gm |
| Carbohydrates: | 2.3 | 1.52 gm |
| Fiber: | .6 | .51 gm |
| Total fats: | .1 | .14 gm |
| Saturated fats: | .018 | .018 gm |
| Unsaturated fats: | .078 | .075 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1 cup, 75 grams
2. Boiled, Drained - 1/2 cup shredded, 85 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 110 | 2183 | 5000 IU |
| Thiamine: | .04 | .027 | 1.7 mg |
| Vitamin B-2: | .03 | .054 | 1.7 mg |
| Vitamin B-6: | - | - | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .5 | .364 | 20 mg |
| Pantothenic Acid: | - | - | 10 mg |
| Folic acid: | .062 | - | 400 mcg |
| Vitamin C: | 19 | 22.1 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1 cup, 75 grams
2. Boiled, Drained - 1/2 cup shredded, 85 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 32 | 79 | 1000 mg |
| Copper: | - | - | 2 mg |
| Iron: | .5 | .88 | 18 mg |
| Magnesium: | 10 | 9 | 400 mg |
| Manganese: | - | - | n/a mg |
| Phosphorus: | 30 | 25 | 1000 mg |
| Potassium: | 190 | 315 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 17 | 29 | n/a mg |
| Zinc: | - | - | 15 mg |
1. Raw - 1 cup, 75 grams
2. Boiled, Drained - 1/2 cup shredded, 85 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .011 | .013 gm |
| Threonine: | .034 | .043 gm |
| Isoleucine: | .060 | .076 gm |
| Leucine: | .062 | .077 gm |
| Lysine: | .062 | .079 gm |
| Methionine: | .006 | .008 gm |
| Cysteine: | .012 | .014 gm |
| Phenylalanine: | .031 | .039 gm |
| Tyrosine: | .020 | .026 gm |
| Valine: | .046 | .059 gm |
| Arginine: | .059 | .074 gm |
| Histidine: | .018 | .023 gm |
| Alanine: | .060 | .077 gm |
| Aspartic acid: | .076 | .095 gm |
| Glutamic acid: | .252 | .318 gm |
| Glycine: | .030 | .038 gm |
| Proline: | .022 | .027 gm |
| Serine: | .034 | .043 gm |
1. Raw - 1 cup, 75 grams
2. Boiled, Drained - 1/2 cup shredded, 85 grams
References
Disorga, C. and L. Groll. Nutrition and Cancer Prevention: A Guide to Food Choices. Northern California Cancer Program: Palo Alto. 1981.
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
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