If in doubt, seek advice from a health-care professional or registered dietition or nutritionist. Nitrogen Factor6.25Protein Factor2.44 Fat Factor8.37Cholesterol Factor3.57 Scientific NameBrassica rapa (Pekinensis Group) Refuse DescriptionOuter leaves and root base ...
Botanically, this variety belongs to theBrassicafamily, a diverse group of leafy and flowering vegetables that includesBrussels sprouts,kale,cabbage, andbroccoli, among others. Its scientific name isB. campestris (Pekinensis group). Napa cabbage goes by several common names, such aspe-tsai, 白菜, ...
Scientific Name and Introduction Brassica oleracea L. var. capitata L. is red, green (domestic or Danish-type), and oxheart (conical or pointed-head type) cabbage; B. oleracea var. sabauda L. is savoy cabbage. All are biennials of the Brassicaceae (Cruciferae) family (Munro and Small ...
Scientific name:Brassica campestris L.(Chinensis group). Several local dialects for it in the East-Asian countries are 上海青,pe-tsai, pak choi, petsay, white-celery mustard, Chinese white cabbage…etc. Bok choy. Note for small, upright, cylindrical stems with dark green leaves. ...
If in doubt, seek advice from a health-care professional or registered dietition or nutritionist.Nitrogen Factor 6.25 Protein Factor 2.44 Fat Factor 8.37 Cholesterol Factor 3.57Scientific Name Brassica rapa (Chinensis Group) Refuse Description Base and damaged leaves Refuse Percent 12...
Cabbage Nutrition Cabbage is anoutstanding source of vitamin K (phylloquinone), coveringalmost 100%of the suggested daily value for this nutrient, essential for blood coagulation and strong bones. It also provides virtually half of the requirements for the immune boosting, skin nourishingvitamin C (...
Love fresh cabbage? So do we. Growing cabbage isn't difficult and supplies you with big heads of nutrition-dense produce. We'll show you how! Written by Contents Cabbage is one of those old-school crops that is easy to grow. It’s resistant to the cold, highly nutritious, and easily ...
ton ofglutamic acid. This scientific sounding phrase is what produces the illusive flavor the Japanese refer to asthe fifth-taste. Btw… a more common word for that flavor isumami. That’s the savory, almost meaty taste found in certain meats, tomatoes, mushrooms and things like Parmesan ...
if you add salt to cabbage before it is done fully, it will begin to release moisture and make your poriyal mushy. So add just before you turn off the heat/flame. NUTRITION INFO (estimation only) Nutrition Facts Cabbage Poriyal Recipe ...
The mechanism for amino acid improvement of plant nutrition via foliar application involves direct changes to the plant physiology: Improving nutrient mobility, changing root morphology, and increasing the activity of NO3-assimilation enzymes [88]. Amino acids can also chelate metals (Fe, Zn, Mn, ...