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Bok Choy Is AMAZING
Bok Choy has another name that is Chinese white cabbage that is a cruciferous vegetable that is a member of the cabbage family. It has a white round bulb on the bottom with the celery-like stalks and the dark leafy greens on the top. The entire thing is entirely edible and is packed full of vitamins.
Bok Choy is a versatile, healthy, delicious vegetable. You can also find a mature bok choy that is known as baby bok choy. It has a variety of beneficial properties.
What Part of Bok Choy Can You Eat? The best thing about the bok choy is you can eat the whole plant. The white stems are tender.
Is Bok Choy Poisonous? Bok choy is not a high-risk food. It contains compounds that inhibit thyroid function.
Taste of Bok Choy: The flavor of bok choy is also very mild, and it’s similar to Swiss chard. Although it is a category of Chinese cabbage, it doesn’t taste like cabbage. It feels more like a mustard green. As a part of the cabbage family, bok choy has a crispy texture.
Bok Choy Nutrition: Bok Choy has ranked as being very nutrient-dense, so it’s something we want to look into, and it is also low in carbohydrates. It has contained vitamin K, vitamin A, vitamin C, vitamin E. It is an excellent source of folate, calcium, and vitamin B6.
Bok Choy Nutrition Fact:
100 grams of raw bok choy contains:
| Calories | 12 kcal |
| Fat | 0.2 g |
| Fiber | 1 g |
| Protein | 1.6 g |
| Carbs | 1.8 g |
| Vitamin A | 4,468 IU| 89% DV |
| Vitamin C | 45 mg | 75% DV |
| Vitamin K | 45.5 mcg | 57% DV |
| Folate | 66 mcg | 16% DV |
| Calcium | 105 mg | 11% DV |
| Vitamin B6 | 0.2 mg | 10% DV |
| Manganese | 0.2 mg | 8% DV |
| Potassium | 252 mg| 7% DV |
| Magnesium | 19 mg| 5% DV |
100 grams of boiled bok choy contains about:
| Calories | 12 kcal |
| Fat | 0.2 g |
| Fiber | 1 g |
| Protein | 1.6 g |
| Carbs | 1.8 g |
| Vitamin A | 4,249 IU| 85% DV |
| Vitamin C | 26 mg | 43% DV |
| Vitamin K | 34 mcg | 42% DV |
| Folate | 41 mcg | 16% DV |
| Calcium | 93 mg | 11% DV |
| Vitamin B6 | 0.2 mg| 10% DV |
| Manganese | 0.1 mg | 8% DV |
| Potassium | 371 mg| 7% DV |
| Iron | 1 mg| 6% DV |
References: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170390/nutrients
You can read this article to learn about Bok choy substitute. We have talked about 6 substitutes of bok choy here.
How to cut Bok Choy?
There are several ways to cut up bok choy. When you’re ready to use bok choy, you have several different choices for cutting and preparing. Some cutting methods are below:
Slices :
This technique is the most natural technique to cut the bok choy. To slice bok choy, take a half cleaned bok choy and flip it on over. Next, you’re your sharp knife and run it through the length of the bok choy. You can cut the leaves, and the leaves are edible. That is how you slice bok choy.
Rectangles :
Cut the middle part of the bo Choy. Separate the leaves from the white stem. Then take the stem individually ( you can take two or more stem) and create horizontal cuts. Make sure each stalk must be equal size.
Diagonal:
If you have baby bok choy, you are not going to have a lot of room to do a lot of things, and with a larger bok choy, you can usually take the trunk of it and cut right down the center of it. Now separate the two and continue to cut all the way through. Hold the leaf together, bring it together, and cut them.
Dicing the Bok Choy :
Take an individual stalk of bok choy. Dicing is a knife cut in which vegetable got cut into small cubes. To dice the bok choy, take an individual stalk of bok choy. Piece the stem vertically into 3 or 4 strips. Then cut the stem horizontally into diced pieces. Try to make all the cubes about the same size.
How to Chop Bok Choy
Take your knife and run it through the length of the bok choy. You can cut the leaves, and the leaves are edible. Slice through as thinly as possible.
You need to know while cutting bok choy:
- Baby bok choy comes in different sizes. If you have a bigger size, you can cut that root off and separate them.
- If you have a tiny bok choy, you can keep that root intact and have or quarter it or rinse it off.
Both verities of bok choy can enjoyed raw/ cooked, or you can stir-fry them, braise them, stem them, bake them, toss them into your favorite soup or enjoy them fresh and raw and crunchy in your favorite salad.
Best cutting styles of bok choy for tasty recipes:
- If you make simple bok choy salad, then you need to slice the bok choy thoroughly.
- If you make sweet bok choy soup, you can cut the stem into three pieces, like horizontally.
- To make bok choy stir fry, you need to cut the end of the bok choy and separate them.
Bok choy is such a flavorful and nutritious of busy, and it is the perfect beginner green because it’s fresh, and when it’s cooked, it’s really tender and almost creamy.
Benefits of Bok Choy
- Anti-Oxidant
- Improves digestion
- Make bones and teeth stronger
- Weight Loss
- Anti-inflammatory
- Maintains heart rate and blood pressure
Healing Wonders of Bok Choy
- Anti-osteoporosis
- Reduces the risk of Alzheimer’s disease
- Prevents some kinds of cancers
- Treats skin disorders, like blemishes, discoloration, spots, wrinkles
- Boosts muscles and nerves functions
- Combats skin infections like rashes, acne, pimples, eczema
- Helps in treating hypertension
- Relieves tension, stress, and anxiety
Do you know bok choy is a super of calcium, and it’s one of the highest green leafy vegetables in all vegetables? It is healthy food. It’s filled with vitamin A and vitamin C. That keeps our skin healthy. It provides nutrition, which is essential for our body.
I hope you can learn how to cut Bok choy. If you have any thoughts, please comment below And don’t forget to share with your friends & family.
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