Chinese vegetables

Chinese vegetables is a general term that groups a variety of vegetables typical of Asian cuisine, highly valued for their fresh flavor, crunchy texture, and nutritional contribution. Among the most common are bok choy (Chinese cabbage), pak choi, gai lan (Chinese broccoli), and bean sprouts. These vegetables are fundamental in Chinese cuisine and that of other Asian regions, used in stir-fries, soups, stews, and rice dishes.

The origin of these vegetables is in China and other parts of East Asia, where they have been cultivated for thousands of years. Their cultivation has spread worldwide due to their versatility and health benefits.

Regarding their properties, Chinese vegetables are low in calories and rich in fiber, vitamins (such as A, C, and K), and minerals (calcium, iron, and potassium). Furthermore, they contain antioxidants that benefit the immune system and digestion.

In different Spanish-speaking countries, these vegetables may also be known as repollo chino, acelga china, col china, pak choi, or simply verduras asiáticas, depending on the region and the specific type of vegetable.