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At first glance, even a non-specialist in the field of botany can correctly determine whether Chinese cabbage or white cabbage is in front of him. Despite the fact that these cultures are close “relatives,” the difference in “appearance” is obvious. Belonging to the same family is manifested in the similarity of the chemical composition and, as a result, benefits for human health.
The difference between Chinese cabbage and white cabbage
In fact, the external similarity is limited to the presence of a head of cabbage. It is very easy to determine from it whether it is Chinese cabbage (sometimes mistakenly called Chinese) or white cabbage.
Appearance
Both crops are plants with a two-year development cycle. Although gardeners are only “interested” in the first season, when a head of cabbage is formed from gradually “curling” leaves.
In the cabbage rosette, the rosette is always “raised” above the ground, although the height of the stem may vary. The shape of the leaves of a particular variety or hybrid can be round, oval, elongated, even cone-shaped, with smooth edges. They are dense to the touch, even leathery, elastic. The leaf blades are painted green, covered with a layer of “waxy” coating of a grayish or bluish-purple hue. The veins (especially the central one) are convex, very clearly defined.
The shape of the heads varies from almost spherical to flattened and dome-shaped
Beijing cabbage (also known as salad cabbage) differs from ordinary white cabbage in that it does not have a stem; the medium-sized elongated heads of cabbage practically stand on the ground. Its leaves are elongated, thin and delicate to the touch, with a “bubbly” surface, the edge is wavy or cut with teeth. The veins are also clearly visible, but the difference with white cabbage is that they are wide and flat.
Most varieties and hybrids have green leaf blades, but they can be inky purple, yellowish, or almost white
The size of the heads of cabbage determines the difference in yield. The minimum weight of white cabbage is 0.5-0.7 kg. Average – 1.5-2 kg. In many varieties and hybrids (especially late-ripening ones) it reaches 3-4 kg. Compared to the “Beijing” (0.5-1 kg), the difference in weight is obvious. There are also differences in the density and juiciness of heads of cabbage when cut, and elasticity when pressed.
Chemical composition and calorie content
The calorie content of Chinese cabbage is only 16 kcal per 100 g. And the difference with white cabbage (25 kcal for the same mass) is insignificant, but it still exists. The heads of cabbage of both crops consist of more than 90% water, contain practically no fat, and are almost identical in the presence of proteins. But there are more carbohydrates in white cabbage - 5.8 g versus 2.2 g (mainly due to the presence of natural sugars).
The difference in chemical composition is minimal. Both crops are extremely beneficial for health, as the leaves contain:
- vitamins A, C, E, K, all group B;
- minerals (phosphorus, potassium, sodium, calcium, magnesium, iron, zinc, manganese, copper, selenium);
- biologically active compounds with antioxidant properties (lutein, thiocyanate, isothiocyanate, zeaxanthin, sulforaphane).
The combination of low calorie content and rich chemical composition is always in demand by those who adhere to a diet
Application
In principle, white and Chinese cabbage have almost identical uses in cooking. The almost complete absence of difference between them is confirmed by their interchangeability in the vast majority of culinary recipes.
Both varieties can be added to:
- salads from fresh vegetables, which are “combined” with other ingredients (boiled eggs, grapes, apples, herbs, cheese, seafood, chicken);
- “green” smoothies;
- soups;
- main courses (stuffed cabbage rolls from Chinese cabbage are much easier to prepare than from white cabbage);
- complex vegetable and “one-ingredient” side dishes;
- pastries as a filling.
Pickled Chinese cabbage looks unusual, but there is practically no difference in taste from white cabbage
Which cabbage is healthier: white cabbage or Chinese cabbage?
The difference in the chemical composition of white and Chinese cabbage is minimal. This is confirmed by scientific studies of nutritionists around the world, obtaining similar results.
White cabbage is slightly ahead of Beijing cabbage in terms of fiber and pectin content due to the texture of the leaves.Another difference can be considered a small “advantage” in the presence of vitamins K and C. The main “trick” is that it is a source of extremely rare vitamin U.
But Chinese cabbage is easier and faster to digest in its raw form, without leaving a feeling of heaviness in the stomach. It is “ahead” of cabbage in terms of the content of vitamins A, B6, D and folates.
Conclusion
Determining whether it is Chinese cabbage or white cabbage is extremely simple - just one look at the head of cabbage. Of course, there is a superficial similarity due to close “kinship,” but the difference is much more obvious. It is impossible to say unequivocally that one or the other is healthier or tastier: the chemical composition and calorie content are almost identical, as are the options for use in cooking.
