Bok Choy or Pak Choi is a type of Chinese cabbage; in China it has been cultivated for over 5000 years. It is a cruciferous leafy green vegetable so it’s low in calories, carbs, and fat; it is also packed full of vitamins, minerals, and antioxidants. It has a long list of health benefits and some people consider it a “Superfood”.
Bok Choy is rich in flavonoids which are powerful antioxidants. While they don’t prevent illness like Vitamin C prevents rickets, they contribute to optimal health and chronic disease prevention. Antioxidants help your body get rid of free radicals and detoxify tissues. They are also anti-inflammatory and help the body fight inflammation and cell damage. They are associated with preventing chronic diseases including cancer, diabetes, and cardiovascular disease.
Bok Choy is a good source of non-dairy calcium and vitamin K, both of which help build strong bones.
It is also rich in Vitamin A and Beta-Carotene which along with the antioxidants it contains promote eye health and lowers the risk of age related macular degeneration.
Bok Choy is also rich in Vitamins C and B6; magnesium, manganese, iron, potassium and other minerals. All these vitamins and minerals help boost the immune system, reduce cholesterol, lower blood pressure, among many other health benefits.
It’s also very easy to use, you can eat it raw or cooked. It can be added to salads and stir fries. It’s mild flavor makes it a great addition to many recipes, and it’s tasty!
So with all the health benefits and it’s tastiness there’s really no reason not to incorporate Bok Choy into your family’s diet.
Here’s one of my favorite Bok Choy recipes, Stir Fried Baby Bok Choy. It’s super easy to make and can be served as a side dish with almost anything.
I use baby bok choy which I buy at Costco or Sam’s Club. I find the stalks more tender than the full size bunches of Bok Choy. But if you can’t find Baby Bok Choy you can use the full size ones as well; just cut it into smaller pieces.