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Chinese cabbage | |
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Brassica rapa chinensis, called "bok choy" in the United States
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Species | Brassica rapa |
Cultivar group | Chinensis, Pekinensis groups |
Origin | China, before the 15th century |
Cultivar group members | many, see text |
It has been suggested that this article be split into articles titled Napa cabbage and bok choy, accessible from a disambiguation page. (August 2013) |
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).
These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially the bok choy (B. rapa chinensis) variety.
There is evidence that the turnip was domesticated in India for its oil-bearing seeds before the 15th century BCE.[1] Unlike the European turnip, however, the cultivation of the Chinese cabbage has focused on its leaves instead of its roots.
It was principally grown in the Yangtze River Delta region, but the Ming Dynasty naturalist Li Shizhen popularized it by bringing attention to its medicinal qualities. The variant cultivated in Zhejiang around the 14th century was brought north and the northern harvest of napa cabbage soon exceeded the southern one. These were then exported back south along the Grand Canal to Hangzhou and traded by sea as far south as Guangdong.[citation needed]
Napa cabbage became a Manchurian staple for making suan cai, Chinese sauerkraut. In Korea, this developed into kimchi. Napa cabbage then spread to Japan through its invasion of Manchuria during the Russo-Japanese War in the early 20th century.[citation needed] Chinese cabbage is now commonly found in markets throughout the world, catering both to the Chinese diaspora and to northern markets who appreciate its resistance to cold.
Green bok choy | |||||||||||||||||||
Chinese name | |||||||||||||||||||
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Chinese | 小白菜 | ||||||||||||||||||
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Korean name | |||||||||||||||||||
Hangul | 청경채 | ||||||||||||||||||
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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.
This group is the more common of the two, especially outside Asia; names such as napa cabbage, dà báicài (Chinese: 大白菜, lit. "large white vegetable"); Baguio petsay or petsay wombok (Tagalog); Chinese white cabbage; "wong a pak" (Hokkien, Fujianese); baechu (Korean), wongbok and hakusai (Japanese: 白菜 or ハクサイ) 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 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.[citation needed]
Other than the ambiguous term "Chinese cabbage," the most widely used name in North America for the chinensis variety is bok choy (from Cantonese, literally "white vegetable"; also spelled pak choi, bok choi, and pak choy). In the UK, Australia, South Africa, and other Commonwealth Nations, the term pak choi is used. Less commonly, the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed.
In Australia, the New South Wales Department of Primary Industries has redefined many of these names to refer to specific cultivars. In addition, they have introduced the word buk choy to refer to a specific kind of cabbage distinct from pak choy.[2][3]
In China, three terms are commonly used for this vegetable: the majority of Chinese (about 955 million) speak Mandarin, and for them the term is 油菜 yóu cài (literally "oil vegetable"), since most of the cooking oil in China is extracted from the seed of this plant[dubious – discuss]; Shanghainese speakers (about 90 million in eastern China) use the term 青菜 qīng cài (literally "blue-green vegetable"); although the term 白菜 is pronounced "baak choi" in Cantonese, the same characters are pronounced "bái cài" by Mandarin speakers and used as the name for napa cabbage which they call "Chinese cabbage" when speaking English.
Nutritional value per 100 g (3.5 oz) | |
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Energy | 54 kJ (13 kcal) |
Carbohydrates
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2.2 g
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Dietary fiber | 1.0 g |
Fat
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0.2 g
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Protein
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1.5 g
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Vitamins | |
Vitamin A equiv. |
(30%)
243 μg |
Vitamin A | 4468 IU |
Vitamin C |
(54%)
45 mg |
Trace metals | |
Calcium |
(11%)
105 mg |
Iron |
(6%)
0.80 mg |
Magnesium |
(5%)
19 mg |
Sodium |
(4%)
65 mg |
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Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
Pak choi contains a high amount of vitamin A per 4 oz. of serving - about 3500 IU.[5] Pak choi also contains approximately 50 mg of vitamin C per 4 oz. serving.[5]
Chinese cabbage was ranked second for nutrient density out of 41 "powerhouse" fruits and vegetables in a peer-reviewed US Center for Disease Control study.[6]
Pak choi contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kg of raw Pak choi per day, in an attempt to treat her diabetes, developed hypothyroidism, for reasons relating to her diabetes, resulting in myxedema coma.[7]
This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters. |
B. rapa chinesis's yellow flowers
B. rapa chinesis
Cooked bok choy
Wikimedia Commons has media related to Brassica rapa subsp. chinensis. |
Wikimedia Commons has media related to Brassica rapa subsp. pekinensis. |
Wikibooks Cookbook has a recipe/module on
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リンク元 | 「Brassica rapa」「ハクサイ」「Brassica campestris」 |
関連記事 | 「cabbage」「Chinese」 |
アブラナ、(変種として)クサイ、(変種として)ブ
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