A crisp texture
Chinese cabbage is native to Asia. Elongated, it has tender and thin light-green leaves and white and crisp stalks. Its slightly tangy flavour is not as strong as that of regular cabbage. It is also easier to digest. It can be enjoyed cooked, braised or stewed, or else raw, in salads or chopped, as an accompaniment to raw vegetables, or seasoned with fish sauce or soy sauce.
It contains a lot of vitamin C, which is rare for a vegetable. Vitamin C has antioxidant properties and contributes to healthy bones, cartilage, teeth and gums. It is also rich in vitamin B2, which plays a role in tissue growth and repair, and vitamin B6, which is involved in the production of red blood cells and supports immune system function. Lastly, it supplies potassium, calcium, iron and manganese.