name: Kai-Lan

flavor_db_name_variants: kailan

source: foodb

status: draft

food_db_id: Kai-lan

id: 258

name_scientific: Brassica oleracea var. alboglabra

description: Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc. Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar and Thai cuisine. Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.

itis_id: 532650

wikipedia_id: Kai-lan

picture_file_name: 258.jpg

picture_content_type: image/jpeg

picture_file_size: 76467

picture_updated_at: 2012-04-20T09:43:43.000Z

legacy_id: 276

food_group: Vegetables

food_subgroup: Cabbages

food_type: Type 1

created_at: 2011-02-09T00:37:29.000Z

updated_at: 2019-05-17T16:19:45.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 3714

export_to_foodb: true

public_id: FOOD00258