Chinese cabbage - the king of calcium

Napa cabbage (pet-sai) is one of the popular leafy/flower head vegetables along with pak choi (bok choy or brede tom pouce). You all know them. They are cruciferous veggies part of the brassilae family.

They can be prepared multiple ways  (as an add-on to a soup, as a salad, braised…..)

They are low in calories and rich in vitamins and minerals.
They are packed with bioavailable calcium (the body can absorb and use it) One cup of raw Chinese cabbage contains 80 mg per 100g of calcium with a 54% absorption rate, It is the vegetable that contains the most elevated calcium levels. As a comparison only 32% of the milk calcium is absorbed and 5% for spinach.This is very interesting for lactose free people or persons not eating a lot of dairy.
Chinese cabbage is also an interesting source of vitamin A (good for bones, skin, teeth), some vitamin K (role in the bone metabolism that helps delay osteoporosis and in the treatment of Alzheimer’s disease) and some vitamin C (antioxydant properties that help the body develop resistance against infections and free radicals)

it is a good source of soluble and insoluble fibers.
Do not consume too much in case of irritable intestine.
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Of course it is recommended to buy them organic or from a reliable source.

Sources:
http://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=chou_chinois_nu
http://www.nutrition-and-you.com/napa-cabbage.html
​http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2377/2