It is a good source of many essential vitamins such as riboflavin, pantothenic acid, pyridoxine (185 of RDA) and thiamin.
It is a very natural source of electrolytes and minerals like calcium, potassium, phosporous, manganese, iron and magnesium.

• Sweet, crunchy, flavorful napa cabbage leaves can be eaten raw, added to salads, sandwiches, and burgers.
• Like other cabbage varieties, napa can be used to make coleslaw and also used in stir fries, soups, stuffing…etc.