Although Chinese cabbage and Chinese cabbage both belong to the cruciferous family, there are obvious differences in morphological characteristics, growth environment, and edible parts. Here are the main differences between bok choy and bok choy::
1. Morphological characteristics.
Cabbage is a leafy vegetable, its leaves are pale green, the stems are mostly white or light green, the shape is small, and the taste is crisp and tender. Chinese cabbage is a root vegetable, its leaves are darker, the leaves are larger, the stems are mostly white or light green, the shape is larger, and the taste is crisp and tender.
2. Growth environment.
Cabbage is usually grown in greenhouses, which is more suitable for growing in a warm and humid environment, so it is more common in southern regions. Chinese cabbage is suitable for growing in autumn and winter, and requires cool climatic conditions, so it is more common in northern regions.
3. Edible parts.
The baby cabbage is mainly eaten with young leaves and young stems, which is crisp and tender in taste, suitable for stir-frying, roasting, boiling and other cooking methods. Chinese cabbage is mainly eaten with leaf bulbs, which have a sweet taste and are suitable for stewing, boiling, mixing and other cooking methods.
Fourth, nutrients.
Both bok choy and bok choy are rich in nutrients such as vitamin C, dietary fiber, and minerals, but the chlorophyll and vitamin B2 content in bok choy is higher, while the content of vitamin A and vitamin E in bok choy is higher.
In summary, although Chinese cabbage and Chinese cabbage are both vegetables, there are obvious differences in morphological characteristics, growth environment, edible parts and nutrients. When it comes to cooking and eating, different vegetable varieties can be chosen according to your needs.