Vegetable

Outer Leaf

Napa Cabbage outer leaf is a prepared form of the leaf, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshOuter LeafPortionPrep ReadyTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.2

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 18.9 mg
Salt 0.05 g
Total Carbohydrate 5.97 g
Dietary Fibre 3.36 g
Total Sugars 2.9 g
Complex / starch 1.88 g
Protein 2.01 g
Water 90.1 g

Detailed nutrients

Energy 33.2 kcal
Water 90.1 g
Carbohydrates 5.97 g
- Sugars 2.9 g
- Starch 1.88 g
- Fibre 3.36 g
Protein 2.01 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 627 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.67 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 161 µg
- Vitamin C 30 mg
- Vitamin E 1.58 mg
- Vitamin K 417 µg
Minerals 316 mg
- Major Minerals 315 mg
  - Calcium 33 mg
  - Sodium 18.9 mg
  - Potassium 263 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.67 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 160.7 · vitamin-e: 1.58 · vitamin-k: 417 ·

Minerals

Sodium: 18.92 · Potassium: 263 · Calcium: 33 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

3000 BCE

Cooks bought prepped forms of napa cabbage for speed while markets still sold whole produce, including named outer leaf portions.

1700

Market gardeners and growers selected napa cabbage for flavour, yield and keeping quality, including named outer leaf portions.

2010

Cold storage and transport made napa cabbage a year-round kitchen staple in many regions, including named outer leaf portions.