Bok choy

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(Redirected from Pak choi)

Leafy green vegetable used in Chinese cuisine


Bok choy
Bok choy bunches
Alternative names
Type Leafy green
Course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time minutes to minutes
Serving temperature
Main ingredients
Ingredients generally used
Variations
Food energy 13 kcal
Nutritional value Protein: 1.5 g, Fat: 0.2 g, Carbohydrate: 2.2 g
Glycemic index
Similar dishes
Other information
Website [ Official website]



Bok choy (Brassica rapa subsp. chinensis), also known as pak choi, Chinese white cabbage, or simply Chinese cabbage, is a type of leafy green vegetable widely used in Chinese cuisine. Bok choy has been cultivated in China for over 6,000 years and is now enjoyed globally in many Asian and Western dishes.

Orange chicken with sweet and sour bok choy
Ham hock and bok choy
Bok Choy Delight
Shrimp and baby bok choy
Grilled Bok Choy with Soy
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Tofu and bok choy

Description[edit | edit source]

Bok choy features dark green, crinkly leaves and thick white or pale green stalks. Its texture is similar to that of celery, but it has a sweeter, milder flavor. It can be eaten both raw and cooked and is commonly stir-fried, sautéed, grilled, or used in soups.

Nutrition[edit | edit source]

Bok choy is a low-calorie, nutrient-dense vegetable. It is rich in vitamin A, vitamin C, vitamin K, calcium, potassium, folate, and iron.

Nutrition facts (per 100 g raw)[edit | edit source]

  • Calories: 13
  • Protein: 1.5 g
  • Fat: 0.2 g
  • Carbohydrates: 2.2 g
  • Fiber: 1.0 g
  • Vitamin A: 4468 IU
  • Vitamin C: 45 mg
  • Calcium: 105 mg
  • Iron: 0.8 mg

Health Benefits[edit | edit source]

Bok choy may offer several health benefits:

  • Supports immunity – High in vitamin C and antioxidants
  • Promotes bone health – Due to calcium and vitamin K
  • Anti-inflammatory properties – Helps reduce oxidative stress
  • Digestive health – High fiber supports gut health
  • May reduce cancer risk – Contains glucosinolates and phytonutrients

Culinary Uses[edit | edit source]

Bok choy is often used in:

Popular Recipes[edit | edit source]

  • Stir-fried bok choy with garlic
  • Baby bok choy with sesame oil
  • Bok choy and chicken soup
  • Grilled bok choy with soy glaze

Varieties[edit | edit source]

  • Baby bok choy – Tender, small and mild
  • Shanghai bok choy – Green stalks and soft leaves
  • Choy sum – Often confused with bok choy but has yellow flowers

Selection and Storage[edit | edit source]

  • Choose firm, fresh bunches with no yellowing leaves
  • Store in the refrigerator crisper drawer, wrapped in a damp paper towel
  • Best consumed within 5–7 days

Cultivation[edit | edit source]

Bok choy is a cool-season crop that grows quickly and prefers rich, well-drained soil. It can be grown in spring and fall in temperate climates.

Fun Facts[edit | edit source]

  • Related to cabbage, broccoli, and kale
  • Baby bok choy is often served whole
  • Does not form a tight head like regular cabbage
  • Grown in China for over 6,000 years
  • Also known as "pouter pigeon cabbage" due to its appearance

See also[edit | edit source]

External links[edit | edit source]

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