Chinese cabbage

White cabbage and red cabbage are heavy on the stomach for some people. Tender Chinese cabbage is a good alternative to domestic cabbage varieties. The vegetable has a mild, pleasantly fresh flavour and is also digestible for sensitive people.

Whether eaten raw in a salad, from the wok, in an Asian coconut soup or stuffed as a vegetarian dish, curly cabbage tastes good everywhere. It also contains valuable amino acids, B vitamins, vitamin C, potassium, folic acid and mustard oil glycosides, all of which are essential for a healthy plate.

Sugar content in g/100g*

Fructose	Sucrose	Glucose	Total fructose**
0,53	0,04	0,68	0,55

Good to know

For a quick, flavoursome side dish to accompany stir-fries, lightly sauté the finely chopped cabbage with a little grain sugar. Then season with salt and pepper, deglaze with a little vegetable stock and cook for just a few minutes. To preserve the valuable ingredients, the cooking time should be short - 5 to 7 minutes is usually enough.

With an average tolerance limit, approx. 100g is suitable for testing.

*Sugar content depends on variety and degree of ripeness

**The 'total fructose' value is made up of pure fructose and 1/2 of the sucrose.

Source: BZfE, aid.de