Napa cabbage
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Napa cabbage (Brassica campestris subsp. napus var. pekinensis), from Cantonese (wong nga pak: 黃芽白), also called baechu in Korean or hakusai in Japanese, is a type of Chinese cabbage originating in China, near the Beijing region, and is widely used in East Asian cuisine.^[1] Napa cabbage is lighter in color than ordinary Chinese cabbage (bok choy).

In Korean cuisine, it is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.

Nutrition

Napa cabbage is widely used in China, Japan, and Korea. Because of immigrants from these nations, it is also readily found in most North American cities. Napa cabbage is made up primarily of water (about 97%).^[2]

^[3]

The yellow part of the leaves have higher concentrations of vitamin A than the white or green parts.

Reference