Bok choy

Bok Choy

Bok choy (pronunciation: /bɒk ˈtʃɔɪ/), also known as pak choi or Chinese cabbage, is a type of cruciferous vegetable that is commonly used in Asian cuisines.

Etymology

The term "bok choy" originates from the Cantonese word for "white vegetable". It is also known as "pak choi" in some regions, which translates to "white cabbage" in English.

Description

Bok choy is a leafy green vegetable with a white stalk and dark green leaves. The leaves are typically oval-shaped and the stalks are thick and crunchy. It is a member of the Brassica family, which also includes vegetables like broccoli, kale, and Brussels sprouts.

Culinary Uses

Bok choy is a versatile vegetable that can be used in a variety of dishes. It is often used in stir-fry dishes, soups, and salads. It can also be steamed, boiled, or eaten raw.

Health Benefits

Bok choy is rich in vitamin A, vitamin C, and calcium. It also contains antioxidants that can help protect the body from damage by free radicals. Regular consumption of bok choy can contribute to a healthy diet and may help prevent certain types of cancer.

Related Terms

• Cruciferous vegetables
• Asian cuisine
• Brassica
• Vitamin A
• Vitamin C
• Calcium
• Antioxidants
• Cancer

External links

• Medical encyclopedia article on Bok choy
• Wikipedia's article - Bok choy

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