Description

Bok choy has a plethora of names and spellings, including pak choi, bok choi, pak choy, Chinese mustard,
Chinese cabbage, and spoon cabbage. This green is commonly eaten raw when young and steamed or sautéed when a bit older. The leaves have a mild, sweet flavor that resembles that of Swiss chard. A relative of the turnip, it was originally grown in China, with cultivation and breeding focusing on leaves instead of roots.

Bok Choy contains high levels of vitamins C, K, A, B6, B5, and B1. It also contains trace amounts of various minerals such as calcium, iron, phosphorous, magnesium, manganese, and potassium. WARNING: As with most other vegetables, eating Bok Choy in normal amounts is perfectly safe and can actually improve one’s health. If eaten in excess, however, Bok Choy can cause hypothyroidism — a condition in which the thyroid ceases to release adequate amounts of the hormone that regulates your metabolism. Consume it in moderation.