Chinese Cabbage vs Napa cabbage

Round Chinese cabbage and purple Chinese cabbage are vegetables that people love to eat daily, but people often wonder about the differences between these two similar-looking yet differently colored vegetables. Let's listen to what experts have to say.

Chinese cabbage, also known as head cabbage or cabbage, is a variant of kale. The World Health Organization ranks Chinese cabbage third in its list of recommended foods.

Rich in nutrients, Chinese cabbage contains large amounts of vitamin C, fiber, carbohydrates, and various minerals, making it beneficial for preventing cancer when consumed in moderation. Fresh juice from Chinese cabbage can treat stomach and duodenal ulcers, providing relief and promoting healing. Purple Chinese cabbage is also called purple kale, with purple leaves, waxy surfaces, and nearly spherical heads. It is particularly rich in vitamin C and vitamins E and B complex.

According to He Hongji from the National Center for Vegetable Engineering Technology Research, both belong to different varieties of kale. In terms of nutritional components, Chinese cabbage and purple kale do not differ much; however, compared to Chinese cabbage, purple kale contains abundant anthocyanins. Anthocyanins are powerful antioxidants that can protect the body from free radical damage, possess anti-aging effects. They also enhance blood vessel elasticity and inhibit inflammation and allergies, improving joint flexibility. Moreover, purple kale has a special aroma and flavor, suitable for stir-frying, stewing, making cold salads or pickles. Its rich pigments make it an excellent ingredient for color in salad dressings or Western cuisine. When cooking or stir-frying purple kale, add a little white vinegar before operation; otherwise, it will turn black after heating. Chinese cabbage is suitable for stir-frying and quick-frying. It can be made into soup with tomatoes or used as filling. Chinese cabbage inhibits cancer cells. Typically, Chinese cabbage grown in autumn has a higher inhibition rate, so more consumption during fall and winter seasons is recommended. When purchasing, do not buy too much to avoid reducing nutritional content over several days.