Research Topic · Peer-Reviewed

Chinese Cabbage

Chinese cabbage, also known as Brassica rapa subsp. pekinensis, is a leafy vegetable widely cultivated and consumed across Asia and increasingly in other regions worldwide. Research published in the International Journal of Nutrition examines Chinese cabbage within broader contexts of dietary practices, nutritional …

Curated from this journal's research 📚 3 peer-reviewed articles cited Cited 97× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed June 2026

Overview

Chinese cabbage, also known as Brassica rapa subsp. pekinensis, is a leafy vegetable widely cultivated and consumed across Asia and increasingly in other regions worldwide. Research published in the International Journal of Nutrition examines Chinese cabbage within broader contexts of dietary practices, nutritional education, and functional food properties. Studies have documented its role in complementary feeding practices for young children in developing regions, where leafy vegetables including Chinese cabbage contribute to micronutrient intake during critical growth periods. Comparative research on dietary education frameworks in Asian countries has explored how traditional vegetables like Chinese cabbage are integrated into national nutrition guidance and cultural food practices. Additionally, the journal has addressed Chinese cabbage as part of investigations into functional foods, examining how common vegetables provide bioactive compounds beyond basic nutrition. This research matters because Chinese cabbage represents an accessible, affordable vegetable that can address nutritional gaps in diverse populations, particularly where food security and micronutrient deficiencies remain public health concerns. Understanding its nutritional contributions and cultural significance helps inform evidence-based dietary recommendations and food policy across different geographic and socioeconomic contexts.

Research published in this journal

3 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 3 articles above have been cited 97 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Chinese Cabbage, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.