Bok Choy

Bok Choy is a cabbage that originated in Asia. Botanically, it belongs to the family of cruciferous vegetables and is related to Chinese cabbage, but does not form tight heads. This fast-growing leafy vegetable is ready for harvest after just 50 to 60 days.

Bok Choy’s characteristics are its broad, fleshy but crispy styled leaves which turn into dark green, ribbed leaves. Bok Choy has a slight cabbage-like taste and is very popular as an ingredient in stir-fry Asian dishes. These vegetables can also be finely chopped and enjoyed as a salad or as a vegetable accompaniment to meat and fish dishes.  Bok Choy is very low in calories and provides a lot of vitamin K, which is very important for blood clotting.

Season: from April to November

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
14 kcal Protein 1.2 g Sodium 19 mg Beta Carotene 425 µg
57 kJ Fat 0.3 g Potassium 144 mg B1 0.03 mg
  Carbohydrates 1.2 g Calcium 40 mg B6 0.11 mg
  Dietary Fibers 1.9 g Phosphorus 30 mg C 26 mg
    Magnesium 11 mg K 0.25 mg

Energy: 14 kcal, 57 kJ

Nutrients: Protein 1.2 g, Fat 0.3 g, Carbohydrates 1.2 g, Dietary Fibers 1.9 g

Minerals: Sodium 19 mg, Potassium 144 mg, Calcium 40 mg, Phosphorus 30 mg, Magnesium 11 mg

Vitamins: Beta Carotene 425 µg, B1 0.03 mg, B6 0.11 mg, C 26 mg, K 0.25 mg

Did you know...?

First cook the Bok Choy stems. Only add the leaves later, since they need a shorter time to cook.

1 portion a day corresponds to:

One-half to One Bok Choy