Chinese cabbage

The images shown on this page are of the chinensis variety or "bok choy." For images of the pekinensis variety, see Napa cabbage.
Chinese Cabbage
Brassica rapa chinensis, called "bok choy" in the United States
Brassica rapa chinensis, called "bok choy" in the United States
Species
Brassica rapa
Cultivar group
Chinensis, Pekinensis groups
Origin
China, before the 15th Century
Cultivar group members
many, see text
Bok Choy
Chinese name
Chinese 白菜 (小白菜)
Korean name
Hangul 청경채
Napa Cabbage
Chinese name
Chinese 大白菜
alternative Chinese name
Chinese 黃芽白
Korean name
Hangul 배추

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties (see below) of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip. Both have many variations in name, spelling, and scientific classification–especially the "bok choy" or chinensis variety.

Contents

History

The Ming Dynasty pharmacologist Li Shizhen studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangtze River Delta region. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the Grand Canal of China to Zhejiang and as far south as Guangdong.

They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. At present, the Chinese cabbage is quite commonly found in markets throughout the world.

Varieties

Chinese cabbage, raw
(chinensis, pak choi)
Nutritional value per 100 g (3.5 oz)
Energy 54 kJ (13 kcal)
Carbohydrates 2.2 g
Dietary fiber 1.0 g
Fat 0.2 g
Protein 1.5 g
Vitamin A equiv. 243 μg (27%)
Vitamin A 4468 IU
Vitamin C 45 mg (75%)
Calcium 105 mg (11%)
Iron 0.80 mg (6%)
Magnesium 19 mg (5%)
Sodium 65 mg (3%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

Pekinensis

This group is the more common of the two, especially outside Asia; names such as napa cabbage, da baicai (lit. "large white vegetable"); Baguio pechay or pechay wombok (Tagalog); Chinese white cabbage; baechu (Korean), wongbok and hakusai (Japanese: 白菜) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).

Chinensis

Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name B. chinensis by Linnaeus.

Chinensis spelling and naming variations

Other than the ambiguous term "Chinese cabbage," the most widely used name used in English for the chinensis variety is bok choy (from Cantonese, literally "white vegetable"; also spelled pak choi, bok choi, and pak choy). Less commonly, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.

Commercial variants of Chinensis

Nutritional Value

Bok choy contains a high amount of Vitamin A per 4 oz. serving - about 3500 IU.[2] Bok choy also contains approximately 50 mg of Vitamin C per 4 oz. serving. [2]

Toxic effects

Bok choy contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but are toxic to humans in large doses. In 2009, an elderly woman who had been consuming 1 to 1.5 kg of raw bok choy per day developed hypothyroidism, resulting in myxedema coma.[3]

Gallery

Bok choy's yellow flowers

Bok choy plant

Cooked Bok choy

See also

References

  1. ↑ Hill, Kathryn (2009-10-22). "Know Your Asian Greens". http://www.thekitchn.com/thekitchn/know-your-asian-greens-098840. Retrieved 2010-05-4. 
  2. ↑ 2.0 2.1 Harlan, Dr. Timothy S.. "Ingredients: Bok Choy". http://www.drgourmet.com/ingredients/bokchoy.shtml. Retrieved 2010-08-04. 
  3. ↑ Rabin, Roni Caryn (2010-05-24). "Regimens: Eat Your Vegetables, but Not Too Many". http://www.nytimes.com/2010/05/25/health/research/25regi.html. Retrieved 2010-06-3. 

External links

Brassica
Brassica carinata • Brassica juncea • Brassica napus • Brassica nigra • Brassica rapa • Brassica tournefortii • Canola • Celery cabbage • Chinese cabbage • Coleslaw • Collard greens • Kapusta • Kohlrabi • Meigan cai • Mustard plant • Napa cabbage • Pao cai • Rapeseed • Rapini • Rutabaga • Sauerkraut • Spring greens • Suan cai • Tatsoi • Tianjin preserved vegetable • Triangle of U • Turnip • Zha cai