Three Reasons to Add Chinese Cabbage “Won Bok” to Your Diet
Did you know your salad could help prevent cancer or that your side of coleslaw protects against radiation? Well, it may if Chinese cabbage is one of the ingredients.
Chinese cabbage, also referred to as “won bok” or “wombok,” has been a staple in East Asian countries for centuries. First cultivated in the Yangtze River region of China in the 15th Century, Chinese cabbage is now a popular crop in the Americas, Australia, Europe and found in cuisine throughout the world.
The cruciferous vegetable (also a leafy green) is chock-full of nutrients and health-boosting benefits. If you’re not taking advantage of them already, here are three reasons to start adding Chinese cabbage to your diet.
It defends against harmful enzymes and chemicals
Not only is Chinese cabbage, full of antioxidants, it also contains sulforaphan, a compound known for its cancer-fighting properties. While the compound is actively being studied, researchers have found that sulforaphane may have the power to prevent the enzyme responsible for the progression of cancer cells, histone deacetylase (HDAC). Another compound found in cabbage known as 3,3'-diindolylmethane (DIM), protects against the negative effects of radiation.
It’s the ultimate immunity booster
Chinese cabbage is full of vitamins! From vitamin C to K to A, and even B6, this leafy green also contains beta-carotene, folate and calcium. It’s so jammed-packed of nutrients that it has also been found to reduce the risk of heart disease.
It’s incredibly easy to work into your daily nutrition. Chinese cabbage can be enjoyed as kimchi, raw, roasted, steamed, sauteed or boiled. You can add it to a salad, a burger or stir-fry -- the possibilities are endless.
Chinese cabbage is included on the veggie platter with all shabu shabu sets.
Indulge in our favorite Chinese cabbage dishes at Rokaru Shabu Shabu.
Shabu Shabu Ala Carte (Vegetables)