Napa cabbage

Chinese cabbage, raw
Nutritional value per 100 g (3.5 oz)
Energy	68 kJ (16 kcal)
Carbohydrates	3.2 g
Dietary fiber	1.2 g
Fat	0.2 g
Protein	1.2 g
Vitamins
Vitamins and minerals
Vitamins	Quantity %DV†
Vitamin C	30% 27 mg
Minerals	Quantity %DV†
Calcium	6% 77 mg
Iron	2% 0.31 mg
Magnesium	3% 13 mg
Sodium	0% 9 mg
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Napa cabbage
Napa cabbage
	Some nappa cabbages
Chinese name
Traditional Chinese	大白菜
Simplified Chinese	大白菜
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	dà bái cài
Wu
Romanization	[wang nga tsae(黃芽菜)] Error: {{Transliteration}}: transliteration text not Latin script (pos 22) (help)
Yue: Cantonese
Jyutping	daai baak coi
Southern Min
Hokkien POJ	bae cai
Cantonese
Chinese	黃芽白
Jyutping
Transcriptions
Yue: Cantonese
Jyutping	wong4 ngaa4 baak6
Korean name
Hangul	배추
Revised Romanization
Transcriptions
Revised Romanization	Baechu
McCune–Reischauer	Paech'u
Japanese name
Kanji	白菜
Hiragana	はくさい
Revised Hepburn
Transcriptions
Revised Hepburn	hakusai
Kunrei-shiki	hakusai

Brassica
Scientific classification
Kingdom:	Plantae
(unranked):	Angiospermae
(unranked):	Eudicots
(unranked):	Rosids
Order:	Brassicales
Family:	Brassicaceae
Genus:	Brassica
Species:	Brassica rapa
Synonyms
	Brassica campestris subsp. pekinensis (Lour.) Olsson; Brassica chinensis var. petsai (L.H. Bailey) Maire & Weiller; Brassica pekinensis (Lour.) Rupr.; Sinapis pekinensis Lour.

Napa, or nappa cabbage (Brassica rapa subsp. pekinensis), also known as sui choy, celery cabbage^{[citation needed]}, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage". Nappa cabbage is lighter in color than other Chinese cabbages such as bok choy, which is also sometimes called Chinese cabbage. In the United Kingdom, this vegetable is known as "Chinese Leaf", in New Zealand, as "Wong Bok" or "Won bok", and in Australia and the Philippines as "wombok".^[3]

The name "nappa" comes from colloquial and regional Japanese, where nappa (菜っ葉) refers to the leaves of any vegetable, especially when used as food.^[4] The Japanese name for this specific variety of cabbage is hakusai (白菜), lit. "white vegetable", a Sino-Japanese reading of the Chinese name.

Nappa cabbage is widely used in China, Japan, and Korea, where it is particularly popular in South Korea's northern Gangwon Province.^[5] Nappa cabbage is used as a sign of prosperity in China,^[6] and its image often appears as a symbol in glass and porcelain figures. The famous Jadeite Cabbage sculpture of Taiwan's National Palace Museum is a carving of a nappa cabbage variety. Because of immigrants from these nations, it is also readily found in many North American, European and Australian cities.

In Korean cuisine, sui choy is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang.^[7] The outer, tougher leaves are used in soups. The flavor has been described by some as delicate compared to bok choy or cabbage, and it can be used in stir-fry with other ingredients such as tofu, mushroom or zucchini. It is also a very common ingredient that is eaten with hot pot.

References

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
^ Afable, Patricia O. (2004). Japanese pioneers in the northern Philippine highlands: a centennial tribute, 1903-2003. Filipino-Japanese Foundation of Northern Luzon, Inc. p. 116. ISBN 978-971-92973-0-7.
^ "Oxford English Dictionary nappa, n.2". Retrieved 14 October 2010. {{cite web}}: Cite has empty unknown parameter: |1= (help)
^ Lee, Cecilia Hae-Jin (22 May 2012). Frommer's South Korea. John Wiley & Sons. p. 326. ISBN 978-1-118-33363-1.
^ Klein, Donna (4 December 2012). The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions of China. Penguin Group US. p. 30. ISBN 978-1-101-61361-0.
^ Vongerichten, Marja (2 August 2011). The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 37-42. ISBN 978-1-60961-128-6.

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[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.

[AfableInc2004-3] Afable, Patricia O. (2004). Japanese pioneers in the northern Philippine highlands: a centennial tribute, 1903-2003. Filipino-Japanese Foundation of Northern Luzon, Inc. p. 116. ISBN 978-971-92973-0-7.

[4] "Oxford English Dictionary nappa, n.2". Retrieved 14 October 2010. {{cite web}}: Cite has empty unknown parameter: |1= (help)

[Lee2012-5] Lee, Cecilia Hae-Jin (22 May 2012). Frommer's South Korea. John Wiley & Sons. p. 326. ISBN 978-1-118-33363-1.

[Klein2012-6] Klein, Donna (4 December 2012). The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions of China. Penguin Group US. p. 30. ISBN 978-1-101-61361-0.

[Vongerichten2011-7] Vongerichten, Marja (2 August 2011). The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 37-42. ISBN 978-1-60961-128-6.

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v t e Brassica
Species	Brassica carinata Brassica elongata Brassica fruticulosa Brassica hilarionis Brassica juncea Brassica napus Brassica oleracea Brassica rapa Brassica tournefortii
Cultivars	Bomdong Canola Chinese cabbage Bok choy Napa cabbage Choy sum Collard greens Kohlrabi Mustard plant Nanohana Rapeseed Rapini Rutabaga Spring greens Tatsoi Turnip
Triangle of U Brassica Brassicaceae Brassicaceae (Cruciferous vegetables): Brassica Cruciferous Biochemistry genera (list)