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Chinese cabbage — Ingredient · Foodgeist
Ingredient
Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).
About
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two distinct varieties of Chinese leaf vegetables often used in Chinese cuisine: Pekinensis (napa cabbage) and Chinensis (bok choi).
Aroma profile
Derived from this ingredient’s flavor compounds
floral×3
fresh×6
aromatic×6
rose×2
honey×2
musty×2
cocoa×2
sharp×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The mean nitrates level was higher in A. tuberosum Roth (5150 mg kg(-1)) and spinach (4259 mg kg(-1)), intermediate in radish (1878 mg kg(-1)) and Chinese cabbage (1740 mg kg(-1)), and lower in onion (23 mg kg(-1)), soybean sprouts (56 mg kg(-1)) and green pepper (76 mg kg(-1)) compared with those in other vegetables.”
nitrate levels→are intermediate in→radish and Chinese cabbage
