Tientsin Cabbage
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Major Growing Areas
Originally from China, Tientsin cabbages are also grown in other Asian countries such as Japan and South Korea.
Varieties
Also known as napa cabbage or Chinese cabbage. The more commonly recognised varieties are the cylindrical siu choy and the headed won bok. Baby Tientsin cabbages are a variety with a smaller size, crispy leaves and a sweet taste.
Nutritional Values
Rich in vitamin B complex and vitamin C, Tientsin cabbages also have a relatively high vitamin K content. The amounts of vitamin C and vitamin K in a bowl of shredded Tientsin cabbages (about 100 g) are approximately equivalent to ¼ and ½ of the recommended daily intake, respectively. In addition, Tientsin cabbages are a rich source of water, which accounts for about 95% of their weights.
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| Per 100 g |
| Energy |
16 kcal |
| Dietary Fibre |
1.2 g |
| Vitamin B6 |
0.2 mg |
| Folate |
79 µg |
| Vitamin C |
27 mg |
| Vitamin K |
43 µg |
| Potassium |
238 mg |
Buying and Cooking Tips
The best Tientsin cabbages should have firm heads, white stems and fresh leaves of a slightly yellow colour. In general, Tientsin cabbages can be stored longer than leafy vegetables up to at least 1 week, given that they are wrapped in kitchen paper and put in a cool place. It is recommended to soak Tientsin cabbages before cutting them open, and avoid overcooking them to reduce the loss of vitamin C.
Fun Facts
In addition to being consumed while they are still fresh, Tientsin cabbages are often pickled and dried in Northern China. In South Korea, they are often used for making spicy kimchi.
Common Dishes:
Tientsin Cabbage Vermicelli and Dried Shrimps; Tientsin Cabbage Rolls; Pork and Tientsin Cabbage Dumplings, etc.
"One serving of vegetables" is approximately equivalent to:
½ bowl of cooked Tientsin cabbages
Note: One bowl = 250-300 ml
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