Some say bok choy is two veggies in one, others say it is a great way to get cabbage benefits without the cabbage taste. That is because the thick stalks of bok choy taste more like lettuce even though the leaves' flavour may still remind you of cabbage.
Not only does bok choy taste different from cabbage, it also looks different. In fact, the white base and stalks are shaped like celery while the tops are leafy and green. It is still in the cabbage family and delivers the same powerful nutritional punch against cancer and other threats to your health.
Bok choy is a star cancer- fighter just like other members of the cabbage family- and here are five reasons why you should try.
Dithiolethiones - bok choy guards you to keep your body's immune system in top form.
Indoles and isothiocyanates - they encourage the body to produce cancer-fighting antioxidants.
Beta-carotene - bok choy is known as a leading source of vitamin A. A cup of raw bok choy provides close to mg of beta carotene.
Omega -3 fatty acids - this is a good source of this nutrient.
Vitamin C is a key ingredient in the collagen that makes your cartilage resilient. The vitamin K in it may help stop symptoms of osteoarthritis and knee pain.
Note that , never boil bok choy. Stir-fry , microwave or steam it instead.
Cook's corner.
- Bok choy is one of several Chinese cabbages. It may be labelled as Chinese cabbage, pak-choi or many other names. The best bet is to look for a cabbage with stalks and leafy greens.
- Check for thick, plump, firm stalks and crisp, whole, green leaves.
- Store unwashed bok choy in as perforated bag in the fridge for up to two days.
- Trim the bas, separate the stalks as you would celery, and trim the leaves. Wash leaves and stems in cold water right before use.
- Add the raw leaves and stalks to salads, or stir- fry the stalks.
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