Bok choy, also has antioxidant properties. Its antioxidant properties, along with its fiber component, help to protect your body to fight against cancer-causing agents. The fiber component of the pak choi, or bok choy, acts as a sweeper of your bloodstream in eliminating the bad cholesterol of your blood. If you also prepare and eat fresh pak choi, or bok choy, your body will benefit from its vitamin C. We all know that vitamin C is necessary to boost our immune system and fight the common cold and flu.

 

Compared to its other vegetable families like cabbage and cauliflower, bok choy, contains more vitamin A and carotene. To be able to meet the required levels of vitamin A, eat 100 grams ofbok choy. Aside from vitamin A, it is also rich in vitamin K, B-complex vitamins, calcium, and iron.

Bok choy, can be prepared and eaten as additives to healthy sandwiches and salads. This green, leafy vegetable helps give a crunchy, sweet taste. You can also add bok choy in your usual cabbage coleslaw recipe. Your coleslaw will become more delicious if you add bok choy. Bok choy is also great in stew recipes, soups, and stir fries.

Summary:

1. Pak choi and bok choy are of the same plant. It comes in the scientific name of Brassica campestris L.
2. Pak choi, or bok choy, is also called pe-tsai, petsay, Chinese white cabbage, and white celery mustard.
3. It is a Chinese cabbage with leafy, green leaves and white stalks.
4. Pak choi, or bok choy, mostly grows in Asian regions like the Philippines, China, and Vietnam.
5. Eating pak choi, or bok choy, can bring you several health benefits by being low in calories, rich in antioxidants, vitamin C, vitamin K, calcium and