In recent years, baby cabbage has seen a steady rise in price as a delicacy. This vegetable, which looks like a miniature version of Chinese cabbage and is only a quarter of its size, sells for four to five yuan per bag of three small heads. Despite the high price, is its nutritional value superior to that of Chinese cabbage and bok choy?
As the saying goes, "a hundred vegetables are not as good as Chinese cabbage." Chinese cabbage is rich in carotene, B vitamins, vitamin C, calcium, phosphorus, iron, and other nutrients. The content of trace elements like zinc in Chinese cabbage is not only at the forefront among vegetables, but it also surpasses that in meat and eggs. The medicinal value of Chinese cabbage is also very high. Traditional Chinese medicine considers it to be slightly cold and non-toxic, and regular consumption is believed to nourish the stomach, promote fluid production, relieve restlessness and thirst, promote urination and bowel movements, and clear heat and detoxify.
Baby cabbage is a new vegetable variety introduced from Japan in recent years. In terms of its growth process, baby cabbage is produced by burying the roots of a mature Chinese cabbage plant in soil after harvest, which then sprouts new shoots. These new shoots grow into what is known as baby cabbage. In terms of classification, both baby cabbage and Chinese cabbage belong to the Brassicaceae family. In terms of nutritional composition, Chinese cabbage is no less nutritious than baby cabbage, and it offers a better value for money.
Bok choy, also known as green cabbage, chicken feather cabbage, or oil cabbage, is a vegetable that is relatively rich in minerals and vitamins. Its calcium and phosphorus content can promote bone development, and its carotene content is 74 times that of Chinese cabbage, which helps protect and brighten the eyes. Additionally, the B1, B6, and pantothenic acid in bok choy can help relieve mental stress, and eating more of it can help maintain a calm state of mind. It should be noted that unlike Chinese cabbage, bok choy is not suitable for eating raw. When cooking with bok choy, the stir-frying or stewing time should not be too long to avoid nutrient loss.
The nutritional value of Chinese cabbage and bok choy is actually very similar. However, because bok choy has a higher carotene content, it holds a slight advantage in this nutritional showdown.