The difference between Chinese cabbage and Chinese cabbage. Although Chinese cabbage and Chinese cabbage are both cruciferous vegetables, they are different in shape, growth habits and nutritional content.

Morphological characteristics: Chinese cabbage: usually refers to non-balling varieties with more leaves and does not form a tightly wrapped spherical structure like Chinese cabbage. The leaves of pak choi are soft, bright green in color, and may be slightly wavy at the edges.

Chinese cabbage: It is a kind of ball-heading cabbage, which is characterized by the leaves gradually wrapping into a tight spherical structure. Chinese cabbage leaves are relatively thick, may range in color from light to dark green, and have straight or slightly wrinkled edges.

Growth habits: Chinese cabbage: short growth cycle, strong adaptability, can grow in a variety of soil types, and has a wide range of adaptability to climate.

Chinese cabbage: has a longer growth cycle, requires more water and nutrient supply, and has higher soil requirements. It usually grows better in fertile soil. Nutritional content: According to data from the "Chinese Food Composition Table", the content of vitamin A, vitamin B2, calcium and other contents of pakchoi is higher than that of Chinese cabbage, and the content of vitamin A is especially significantly higher than that of Chinese cabbage.