bok choy


Bok choy sometimes called pak choi is referred to as a Chinese cabbage but instead of the usual round cabbage shape they are long and thin similar to Romaine lettuce but with cabbage type leaves.

Bok choy can be eaten raw and is very popular on salads or it used as a vegetable steamed or boiled in dishes and soups, it is also popular in stir frys and can be pickled.

Bok choy is a hardy plant and can be grown in colder climates, in recent years it has become a firm favorite in the US for growers and consumers.

Bok choy is high in vitamins C, A, and K and contains calcium, magnesium, potassium, manganese, and iron which makes it a ‘super food’. Vitamin A is essential to keep the body’s immune system functioning whilst vitamin C is an antioxidant which helps prevent the onset of heart disease and cancerous tumors.

A regular intake of leafy dark green vegetables such as bok choy has been shown to both reduce the levels of breast cancer and increasing the chances of surviving breast cancer.

Bok choy beta carotene levels can help to prevent macular degeneration as well as reducing the risk of cataract and night blindness.

Bok choy is recommended as part of a balance healthy diet particularly as it is low in calories.