Is A-choy the same as celtuce? The differences explained clearly in one go

A-choy is a vegetable we can often eat; it is a vegetable variety introduced from abroad, and it is cultivated in many places in China. So, is A-choy the same as celtuce?

1. Is A-choy the same as celtuce?

A-choy is not celtuce. Both the stem and leaves of celtuce can be eaten, while A-choy belongs to a variety of leaf-type celtuce and is not the same food as celtuce.

2. What is the difference between A-choy and celtuce leaves?

1. Variety

A-choy and celtuce leaves are both a kind of lettuce, but A-choy belongs to leaf lettuce, while celtuce leaves are the leaves of stem lettuce; this is the biggest difference between them. In addition, celtuce leaves have several different varieties, such as round-leaf celtuce, pointed-leaf celtuce and purple-leaf celtuce, but A-choy does not have these varieties.

2. Appearance

In terms of appearance, celtuce leaves are broad and large, and the stem looks like rings, like a bamboo shoot, and is relatively thick. A-choy leaves are slender and flat, and the fleshy stem is thin and short, like a “miniature version” of celtuce. In terms of blood relationship, celtuce and A-choy both belong to the genus Lactuca, but celtuce belongs to stem lettuce, and A-choy belongs to a variety of leaf lettuce——long-leaf lettuce. Comparatively speaking, A-choy is closer to the lettuce people are familiar with.

3. Nutrition

A-choy is crisp, tender and fragrant, and is known as “phoenix tail”; it contains a large amount of vitamins and nutrients such as calcium, iron, protein, fat, vitamin B1 and vitamin B2. Its nutrition is slightly higher than that of lettuce, and far better than that of celtuce. Compared with celtuce, A-choy has 40% more protein, 1.4 times more carotene, 2 times more calcium, 33% more iron and 1.8 times more selenium.

4. Effects

Celtuce has the effects of opening the passages, soothing and relieving, and reducing accumulation and descending qi, and helps promote digestion, while A-choy has the effects of clearing the liver, benefiting the gallbladder and nourishing the stomach. A-choy contains active ingredients such as mannitol, which has diuretic effects and promotes blood circulation. Celtuce can be eaten in many ways: braised, stir-fried or served cold. A-choy is mainly eaten raw; it can be served cold or dipped in various seasonings, and if it is to be stir-fried, the time must not be too long.

In addition, A-choy tastes relatively delicate and crisp, while celtuce leaves are not as refreshing to eat, may carry a little astringency, and do not taste as good as A-choy.