Napa cabbage

Napa cabbage can be offered once baby is about 6 months old and ready for solids. It comes from East Asia, where it goes by names like baechu, dabaicai and hakusai. Its relatives include broccoli, kale and ordinary cabbage, but it tastes milder.

It offers folate, antioxidants and vitamins B6, C and K. It also holds plant compounds such as glucosinolates, which may be good for gut bacteria.

Finely chopped cooked cabbage stirred into a soft food is the easiest way. On its own, small pieces can cling to the tongue.

Fermented cabbage such as kimchi can be offered finely chopped too, once the common allergens in it have each been tried. Kimchi can contain fish sauce, shrimp and sesame.

Cabbage is a fibrous vegetable. Gut bacteria break the fiber down, and that can cause brief gas. This is normal. Serve fiber-rich foods often, going at your baby's own speed.

Napa cabbage carries a low choking risk. The leaves can cling to the tongue and palate and cause gagging or coughing. A sip of water from an open cup helps wash them down.

Stay within arm's reach of your baby during meals.

Napa cabbage is not a common allergen, but allergy to cabbage has been reported. It belongs to the cruciferous family. A child sensitive to mustard greens or broccoli may react to it as well.

People sensitive to mugwort pollen can have pollen food syndrome, with brief itching, tingling and burning in the mouth. It is usually not dangerous. Cooking can ease the reaction.

Start with a small amount for the first few servings.