Are baby cabbage and bok choy genetically the same 10

Chinese cabbage is a common vegetable in the north, as the saying goes, "a hundred wealth is not as good as cabbage", Chinese cabbage can be regarded as a versatile vegetable. You can directly stir-fry Chinese cabbage, pickle it into sauerkraut, boil it with radish, or make pork cabbage dumplings with meat filling.

In recent years, there is a vegetable that looks very similar to Chinese cabbage, which is not only very expensive, but also claims that its nutrition is much higher than that of Chinese cabbage. This is baby cabbage, which looks similar to a miniature version of Chinese cabbage, and many people think that "baby cabbage" refers to Chinese cabbage that is not yet ripe.

First of all, baby cabbage is not an immature Chinese cabbage, nor is it a cabbage heart with the outer leaves peeled off, and baby cabbage and Chinese cabbage belong to the same subspecies of cabbage in the cruciferous family. Therefore, in terms of form, taste and nutrition, it is actually relatively similar, but it is two different vegetables.

So let's take a look at the nutritional content of baby cabbage and Chinese cabbage respectively:

Every 100 grams of baby cabbage: it can provide calories, protein grams, dietary fiber grams, and almost no fat;

Every 100 grams of Chinese cabbage: it can provide 20 kcal, containing grams of protein, dietary fiber, and fat.

Judging from the comparison of these main ingredients, baby cabbage and Chinese cabbage are common vegetables with low calories, high water content and rich dietary fiber content.

In terms of specific vitamins, there is still a certain difference between the two vegetables, the baby cabbage leaves are tender yellow, and the cabbage heart part of the Chinese cabbage is wrapped by the cabbage and it is difficult to contact the sun. Therefore, the vitamin A and carrot content of baby cabbage is more than 50 times higher than that of Chinese cabbage.

Another point of baby cabbage is that the potassium content is relatively high, with 287 mg of potassium per 100 grams, while the same Chinese cabbage is only 130 mg. Potassium is an important element for maintaining neuromuscular irritability, and people who often have a sense of fatigue can eat more baby cabbage to have a good regulatory effect.

In addition, the content of vitamin C, dietary fiber, folic acid, magnesium and iron in baby cabbage also increased in different proportions.

In general, the nutritional content of baby cabbage is superior to that of Chinese cabbage, and of course, the ** of baby cabbage is also slightly higher. In terms of taste, baby cabbage does not have as many cabbages as cabbage, and the taste will be more tender.

However, these two vegetables are not the most recommended dark green vegetables by nutritionists, and they should be eaten together with spinach, broccoli, rape, and water spinach to ensure balanced nutrition and good health.

Baby cabbage is comparatively small, and bok choy is comparatively coarse.

Baby cabbage is thin and sweet, nutritious and sweet, slightly higher than ordinary cabbage; It is rich in vitamins and selenium, and has a high chlorophyll content, which is rich in nutritional value, and is also rich in fiber and trace elements.

Baby cabbage recipes.

Serve the baby cabbage in the soup.

Ingredients: baby cabbage (3 pieces), preserved eggs (2 pieces), green pepper (1 piece), red pepper (1 piece), red dates (5 pieces), wolfberry (1 tablespoon), garlic (2 cloves), ginger (2 slices), green onion (1 root), stock (3 cups) Seasoning: oil (3 tablespoons), salt (1 4 tablespoons), chicken broth powder (1 3 tablespoons), cornstarch water (1 3 cups).

1. Peel off the shell of the preserved egg and cut it into six pieces with an egg cutter; Wash the red dates and wolfberries and soak them in water.

2. Wash the baby cabbage and cut it in half; Remove the stems and seeds of the green and red peppers and cut into cubes.

3. Heat 3 tablespoons of oil, stir-fry ginger, garlic slices and green onions, pour in green and red pepper pieces and stir-fry well, pour in 3 cups of broth, add red dates and wolfberries and stir well and boil.

4. Add preserved eggs and baby cabbage, mix well, cover and cook over medium-low heat for 5 minutes.

5. Cook until baby cabbage is tender, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken broth powder to taste.

Dry pot baby cabbage.

Edible oranges: 2 small baby cabbages, 200 grams of pork belly, 50 grams of fungus, 50 grams of onions.

Seasoning: green onion, ginger, garlic, soy sauce, chili pepper, cooking wine, Sichuan pepper, sugar, salt.

Method: 1. Tear the baby cabbage and cut the pork belly into thin slices.

2. Cut the onion into small slices, and tear the fungus into small flowers after soaking.

3. Put oil in the pot, heat it and stir-fry the chili pepper and peppercorns until fragrant, and then put the pork belly slices and stir-fry over low heat.

4. Add the onion when the meat slices are cooked, stir-fry for a while, then cook in cooking wine, soy sauce and sugar.

5. Add salt and stir-fry for a while, then add chicken essence to taste.

Summary. Hello, how to distinguish baby cabbage and Chinese cabbage** Distinguish cabbage is the most common vegetable in our lives, because the planting management is simple, so ** is relatively cheap, generally about 1 yuan a catty, a few cents a pound in a large number of market time. The ** of baby cabbage is 3-4 times that of cabbage, how to distinguish baby cabbage from Chinese cabbage.

Hello, how to distinguish baby cabbage and Chinese cabbage** The difference between cabbage is the most common vegetable in our lives, because of the planting management of Jian Yan Pei Ludan, so ** is relatively cheap, generally about 1 yuan a catty, a few cents a pound in a large number of market time. The price of coarse baby cabbage is 3-4 times that of cabbage, and in terms of color: the outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow.

The outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow.

From the perspective of the number of leaves: the number of leaves of baby cabbage and Chinese cabbage is the same, and they are almost five leaks and about ten pieces. In order to pass off the cabbage as baby cabbage, merchants generally peel off its outer leaves, and the number of its inner leaves is far from enough.

In terms of appearance: the cabbage has a thicker top, wide leaves, and a looser top. The baby cabbage has a thinner belt, narrower leaves, and a tight chain at the top.

From the shape of the leaves: the leaves of Chinese cabbage are curved inward and have more folds. The leaves of baby cabbage are relatively straight, with fewer wrinkles and clear leaf texture. Zilu.

The differences between baby cabbage and Chinese cabbage include different colors, different shapes, different hearts, different tastes, and different nutrition.

1. The color is not filial piety

The color of baby cabbage is darker than that of Chinese cabbage, and the leaves of baby cabbage are tender yellow, and the color is much brighter than that of Chinese cabbage. Chinese cabbage, on the other hand, is lighter in color, with green leaves and large patches of tender white on the side of the cabbage, or yellow with white in the middle.

2. The shape is different

The appearance of baby cabbage is relatively symmetrical and regular, the leaves are relatively narrow, the roots are relatively delicate, and its leaf veins are also relatively delicate, and they are very delicate and smooth to the touch. The appearance of Chinese cabbage is relatively wide, its size and thickness are better than baby cabbage, and the leaves and veins of Chinese cabbage are wide and soft.

3. The wrapping is different

The core of Chinese cabbage is tight, and the leaves are usually curved inward, and the degree of wrinkling is also more severe and twisted. The leaves of baby cabbage are straight and flat, and the leaf curls are delicate and beautiful.

4. The taste is different

Because Chinese cabbage is rich in water, it is relatively sweet. Baby cabbage is easier to absorb and has a sweeter taste.

5. Nutrition is different

The nutritional value of baby cabbage is similar to that of cabbage, including protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The difference is that baby cabbage is rich in isothiocyanates, while Chinese cabbage is not abundant.

Looking at the color, the first way to judge baby cabbage and Chinese cabbage is the color. The outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow, and the outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow. Look at the number of leaves.

In terms of the number of leaves, baby cabbage and Chinese cabbage have about the same number of leaves, almost fifty. In order to sell Chinese cabbage as baby cabbage, many merchants usually peel off the leaves on the outside of the Chinese cabbage. At this time, the number of inner leaves is far from enough compared with the baby's scattered and changed baby vegetables.

Looking at the appearance, from the appearance, the cabbage is thick on the side, the leaves are wide, and the top is loose, while the cabbage is thin on the side, the leaves are narrow, and the top is thin. Looking at the color, the first way to judge baby cabbage and Chinese cabbage is the color. The outer leaves of Chinese cabbage are green, and the inner leaves are milky white or yellow, and the outer leaves of baby cabbage are dark green, and the inner leaves are tender yellow.

Look at the number of leaves. In terms of the number of leaves, baby cabbage and Chinese cabbage have about the same number of leaves, almost fifty. In order to sell Chinese cabbage as baby cabbage, many merchants usually peel off the leaves on the outside of the Chinese cabbage.

At this time, the number of inner leaves is far from enough compared with the baby cabbage. Looking at the appearance, from the appearance, the Chinese cabbage is thick on the sides, the leaves are wide, and the top is loose, while the baby cabbage is thin on the sides and narrow on the leaves, and the top is carefully closed.

The difference between Chinese cabbage and baby cabbage is: different properties, different colors, and different sowing times.

First, the nature is different.

1. Chinese cabbage: It is a leafy vegetable of the Brassica genus Brassica in the cruciferous family, usually referring to Chinese cabbage.

2. Baby cabbage: Baby cabbage is a pocket-sized small cabbage, belonging to the subspecies of Brassica in the cruciferous family, which is a semi-cold-tolerant vegetable.

Second, the color is different.

1. Chinese cabbage: the midrib is white, very wide, with many stout lateral veins; petioles white, flowers bright yellow, cm in diameter; Sepals erect, pale green to yellow.

2. Baby cabbage: its outer leaves are green, the leaf balls are hugged, and the bulbs have light yellow, golden yellow, white and orange red varieties.

Third, the sowing time is different.

1. Chinese cabbage: early-maturing varieties are generally sown in early and mid-August, and some are sown as early as late July.

Medium-ripening varieties can be sown in late August to early September.

Late-maturing varieties should be sown in late August.

2. Baby cabbage: generally late March to early April is the best period for open field live broadcasting, and seedling transplanting can be sown in early to mid-March.