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Chinese Cabbage BIO

  

Chinese Cabbage BIO

Common name: CHINESE CABBAGE

Scientific name: Brassica campestris var. pekinensis

Family: Cruciferae

Product Features: Two types of Chinese cabbages are generally consumed. One is the ‘pe-tsai’ variety, forming elongated buds similar to lettuce, while the ‘pak-choi’ variety has loose leaves, similar to a chard. Chinese cabbages are consumed raw, mainly in salads, or cooked in soups, stews, with meat and beans. They are significant sources of vitamins and minerals. They are also low in calories and rich in fibre, so they are suitable for low-calorie diets.

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