Nappa Cabbage
Scientific Binomial Name: Brassica rapa var. pekinensis
Selection Information
Usage: Salads, Oriental cooking, stir-fry, pickling, braised.
Selection: Also called Chinese cabbage, Napa, wong nga bok, siu choy (Chinese) and hakusai (Japanese), good quality Nappa Cabbage will be loose-leafed, and fairly heavy in relation to size. Green to slightly pale leaves are better than yellow or white. Fairly thick and pliable leaves will be more tender and juicy.
Avoid: Avoid cabbage that has thin, wilted leaves which are a sign of old product. Light-colored heads that are very solid mean all core and less taste. Flowering in the end of the cabbage means it has been grown too long.
Seasonal Information
Available year-round. Washington Napa cabbage is available during September and October.
Nappa Cabbage Nutritional Information
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Serving Size: 109g
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| Amount Per Serving |
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Calories 13
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Calories from Fat 0
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% Daily Value* |
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Total Fat 0g |
0% |
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Saturated Fat 0.1g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 12mg |
0% |
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Total Carbohydrate 2g |
1% |
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Dietary Fiber 0g |
0% |
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Sugars |
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Protein |
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Vitamin A 6% |
Vitamin C 6% |
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Calcium 3% |
Iron 4% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Nappa Cabbage is very low in Cholesterol. It's also a good source of Niacin, Calcium and Potassium, and a great source of Vitamin A, Vitamin C, Folate, Iron, Zinc, Copper and Manganese.