A Chinese cabbage that’s great in salads, soups, and stir-fries.
Bok choy (also known as Pak Choi) is a leafy green native to China. It belongs to the cruciferous family alongside brussel sprouts, broccoli, cauliflower, and many more. It can be consumed raw or cooked but is most often consumed cooked.
Health Benefits of Bok Choy:
As a leafy green, bok choy is a great source of fiber, water, vitamins, and minerals. Particularly vitamins A, C, and K. Because of this, regular consumption can help reduce high blood sugar levels, promote optimal digestion, prevent heart disease and even certain types of cancers.
Nutrient Breakdown of Bok Choy:
*Per 1 cup, 170g (1)
- Carbohydrate | 3.1g
- Fiber | 1.7g
- Vitamin A | 144% DV
- Vitamin C | 74% DV
- Vitamin K | 72% DV
How To Use:
All parts of the bok choy plant can be used in cooking! It can be shredded and consumed raw, chopped into a soup, stir-fried with other vegetables, or minced with other ingredients to make a dumpling filling.
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