Bok Choy is a Chinese vegetable that is also known as Chinese cabbage, bak choi, paak choi, Chinese chard cabbage, Chinese mustard cabbage, Chinese white cabbage, petsai and white celery mustard.
Originally grown in China, the vegetable has found its way around the world where varieties are now grown in the United States and Canada.
An archaeological excavation of an ancient Chinese village found bok choy seeds that were more than 6,000 years old. The ancient Chinese often praised the vegetable through poetry and other writing.
Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw.
Containing a wealth of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron, bok choy deserves its reputation as a powerhouse among vegetables. Vitamin A, for instance, is essential for a properly functioning immune system, while vitamin C is an antioxidant that shields the body from free radicals. Bok choy supplies potassium for healthy muscle and nerve function, and vitamin B6 for carbohydrate, fat, and protein metabolism.