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Chinese Broccoli is a group of Brassica oleracea, Broccoli, collard Green and Chinese Broccoli belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra (Latin albus+glabrus white and hairless). Its flavor is very similar to that of broccoli, but tends to have lightly sweeter note.
Nutrition
Chinese Broccoli is packed with vitamins, minerals, antioxidants and phytochemicals, the nutrient dense vegetable which is an excellent source of vitamin A, vitamin C and vitamin K, with high amount of calcium and manganese. Chinese broccoli is also a great source of folic acid.. Chinese Broccoli has high amount of dietary fiber. vitamin K in the diet makes your bone stronger, healthier and delay osteoporosisCruciferous Vegetables, those included into the Brassica genus are good source of health promoting phytochemicals, antioxidants.The main antioxidants and phytochemicals in Brassuca vegetables are flavonoids, ascorbic acid, carotenoids and tocopherols.
The main antioxidants and phytochemicals in Brassica vegetables are flavonoids, ascorbic acid, carotenoids and tocopherols.
Versatile Vegetable
Chinese Broccoli is eaten widely in Chinese Cuisine, you may stir-fry the vegetables with meat, ginger, garlic or just steam or boil the vegetables by adding a touch of oil and flavor to the vegetables, or simply a garnish on soup such as wonton noodle soup. For example, the popular and familiar dish such as broccoli beef.
Kailan and Garlic stir fry
Chinese Broccoli Stir Fry
References: Global Science Books
