also known as: pak choi, bok choi, and pak choy
This vegetable is part of the brassica family (brussel sprouts, kale, broccoli) and is chock-full of 21 different nutrients. It’s similiar to a chinese/napa cabbage, but it doesn’t form a tight head.
For optimal freshness, don’t wash bok choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to 6 days.
Bok choi is a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Potassium and Manganese.
- Bok choy (choi), also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions.
- Bok choi is sometimes referred to as white cabbage, not to be confused with Napa cabbage.
- The Chinese have been cultivating the vegetable for more than 5,000 years.
- Bok choi, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw.
- Bok choi is sometimes called a “soup spoon” because of the shape of its leaves.
Information from Siskiyou Cooperative