Yamaguchi, Masatoshi Department of Vegetable Crops, University of California, Davis, California.
Last reviewed:March 2021
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- Chinese cabbage
- Bok choy/pak choy
- Edible podded peas
- Yard-long bean
- Bean sprouts
- Jicama or yam bean
- Chinese winter melon
- Balsam pear
- Chinese okra
- Water spinach
- Related Primary Literature
- Additional Reading
Any vegetable that is prevalent in Asian cuisines, but less well known in Western diets. Asian vegetables (Fig. 1), also referred to as Asian greens or oriental vegetables, are very important in Asian countries, but are not as popular in North America and Europe. However, there has been an increased interest in Asian vegetables because of their distinctive flavors and textures. In addition, many of these vegetables possess high nutritional values, especially with regard to protein, vitamin, and mineral contents. See also: Asia; Food; Horticultural crops; Nutrition
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