Bok Choy Selection Information | Nutritional Information | Tips & Trivia

Bok Choy is also known as Pak Choi, Celery Mustard, the White Vegetable, White Cabbage, and Chinese Mustard. 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.

Scientific Binomial Name: Brassica rapa

SELECTION INFORMATION

Usage

Fresh, Salads, Stir-fries, Soups or anywhere you would use celery.

Selection

Good-quality bok choy has long bleach-white, well-shaped and unblemished stalks.

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.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

Nutritional Information

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,

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.

Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

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