Vegetable
Napa Cabbage
Napa cabbage (Brassica rapa subsp. pekinensis), also called Chinese cabbage or wombok, forms elongated pale heads with crinkled, juicy leaves and thick white ribs. Flavour is mild and sweetly vegetal—far gentler than green cabbage—with a snap that softens quickly in heat or salt. Dense, heavy heads with bright ribs keep longest; loose outer leaves are trimmed at market. Kimchi is the defining use, but napa also fills dumplings, hotpot, stir-fries, soups, and delicate slaws. Salt-wilt leaves for wraps or stuffings. East Asian breeding and California/Australian production keep year-round supply. Unlike round cabbage, napa bruises and wilts faster—store cold in plastic and use within a week for peak crunch.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 21.1 mg
- Salt 0.05 g
- Total Carbohydrate 7.45 g
- Dietary Fibre 2.35 g
- Total Sugars 3.04 g
- Complex / starch 2.13 g
- Protein 2.05 g
- Water 92.8 g
- Energy 37 kcal
- Water 92.8 g
- Carbohydrates 7.45 g
- Sugars 3.04 g
- Monosaccharides 2.12 g
- Disaccharides 0.91 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Fibre 2.35 g
- Soluble Fibre 0.82 g
- Insoluble Fibre 1.53 g
- Protein 2.05 g
- Plant Protein 1.95 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 654 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 169 µg
- Vitamin C 23 mg
- Vitamin E 1.66 mg
- Vitamin K 438 µg
- Minerals 364 mg
- Major Minerals 357 mg
- Trace Minerals 6.7 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 23 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 168.6 · vitamin-e: 1.66 · vitamin-k: 438 ·
Minerals
Sodium: 21.08 · Potassium: 298 · Calcium: 38 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
Napa Cabbage was used as a vegetable food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Napa Cabbage types and preparations into new climates and cuisines.
Modern production, storage, and transport made Napa Cabbage a regular purchase far from where it is grown or raised.
Cooks now treat Napa Cabbage as both staple and specialty, with more attention to provenance, variety, and form.