Bok Choy (Pak Choi)
(Scientific Name: brassica chinensis)
Selection Information
Usage: Fresh, Salads, Stir-fries, Soups or anywhere you would use celery.
Selection: Also called pak choi - the white vegetable, white cabbage, celery mustard and Chinese mustard, good-quality bok choy has long bleach-white, well-shaped and unblemished stalks. Bok choy stalks are crisp like celery but are not stringy. When cooked, bok choy stalks are tender but crisp. Dark green leaves are highest in vitamin content and flavor.
Avoid: Avoid bok choy with deformed stalks and brown spots which indicate poor growing conditions. Yellow leaves and very small stalks or bunches mean old product.
Seasonal Information
Bok Choy is available year-round.
Bok Choy Nutritional Information
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Bok Choy is very low in Saturated Fat and Cholesterol. It's also a good source of Dietary Fiber, Protein, Thiamin, Niacin and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.
Bok Choy Tips & Trivia
Use both the stalks and leaves of bok choy for stir fry. Add the stalk slices first. Add the leaves just before serving as you would bean sprouts.