Bok Choy Full Nutrition Profile
Bok choy or (pak choi, 白菜, بوك تشوي) is a type of Chinese cabbage characterized by smooth, dark green leaf blades forming a cluster reminding of celery or mustard.
Bok choy an exotic vegetable belonging to the Brassica family, to which cauliflower, cabbage, Brussels sprouts… also belong. bok choy is highly saturated in vitamins C, A, and K, and it contain enormous amounts of glucosinolates. Bok choy is loaded with a number of antioxidants, including kaempferol. It is also an excellent source of nutritional calcium (can be easily absorbed).
Glucosinolates are sulfuric compounds responsible for the sulfuric smell upon cooking, as well as they are loaded with huge nutritional and anti-cancerous properties, currently they are being researched for possibly preventing several types of cancer.
Bok choy is an excellent choice for athletes and obese people, as it contains very low amounts of calories and such professionals commonly recommend it as a great food for weight loss, although you should avoid overeating big quantities of it, because in large amounts the glucosinolates can be very toxic.
Bok choy can be cooked and eaten just like cabbage. Enjoy its taste in fresh green salads, or simply fry it and/or add to spring rolls.
For a mind blow, add it to coleslaw, as it fits well to it.