Bok Choy

Definition

Bok Choy is a type of Chinese cabbage known for its mild flavor and crisp texture, commonly used in Asian cuisine.

Scientific / Technical Definition

Bok Choy, scientifically known as Brassica rapa subsp. chinensis, is a leafy green vegetable belonging to the cruciferous family. It is characterized by its white stems and dark green leaves and is rich in vitamins A, C, and K, as well as calcium and antioxidants.

Benefits

• Rich in antioxidants which help reduce inflammation.
• High in vitamins A, C, and K, supporting immune and bone health.
• Contains compounds that may reduce the risk of certain cancers.
• Low in calories and high in fiber, aiding in digestion.

Examples

• Stir-fry dishes
• Soups and stews
• Salads
• Side dishes

Additional Information

• Effects: Bok Choy supports overall health with its high nutrient content and antioxidants. It may aid in weight management due to its low calorie and high fiber profile.

Related Terms

• Cruciferous Vegetables
• Cabbage
• Kale
• Leafy Greens

References

• Health Benefits of Bok Choy
• Nutritional analysis of bok choy